New York Cheesecake

Preheat oven to 350 F

Mix the graham cracker crubs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crubes into the sides of the pan. Bake for 6 minutes. Cool.

Filling:

In a food processor, cream the cream cheese and the sugar together. Add the zest and vanilla. Blend until smooth. Add 5 egg yolks and heavy cream, pulse until smoot. Pour into a large clean bowl. In a separate bowl whisk the egg whites until a soft froth forms. Add 2 Tbs. sugar slowly to the egg whites and continue to whisk until soft peaks form. fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Bake for 1 hr and 15 min or until firm. Let cool for 1 hr and 30 minutes.

Topping:

Mix the creme fraiche and sugar together and spread over cooled cheesecake. Bake 5 minutes. Let cool or chill overnight.

Cherry Confit:

In a medium non-corrosive saucepan place water, sugar, cinnamon, vanilla, and thyme. Bring to the boil, turn down heat and simmer for 2 minutes. Add cherries and simmer for 1 hr. If more liquid is needed add water. Continue to simmer until the cherry mixture is thick and cherries are soft. Top cheesecake.