You guys, I made a cheesecake for the first time AND IT DIDN’T CRACK!
I feel like that’s all you need to know about this recipe to convince you to make it but I guess I should elaborate.
It’s from the always amazing Molly Yeh who really knows how to play with flavors. I mean, tahini in everything (and it’s amazing), savory cakes with herbs.
I wish I thought of these things. But I didn’t so I just make her recipes instead. I’m so excited for her cookbook this fall.
The original recipe calls for an aged havarti, but I wasn’t able to find that. I discovered that regular havarti works just as well (and bonus: it makes the creamiest, stringiest grilled cheese sandwiches).
As she points out the crust to filling ratio is basically 1:1 which is exactly how I like it. I do however know someone who prefer less crust. -__- Which just goes to show you can’t please everyone.
- 2 full pouches (18 large rectangles) of graham crackers
- 10 tbsp melted butter
- pinch of kosher salt
- 1 tsp fresh thyme
- 2 tbsp flour
- ⅓ cup sugar
- ½ tsp salt
- ⅓ cup shredded havarti cheese
- 1 tbsp fresh thyme leaves
- zest and juice of ½ lemon
- 15 oz. whole milk ricotta
- 1 tsp vanilla
- 2 large eggs
- Heat oven to 375F. Line the bottom of a 10 in. spring form pan with parchment and set aside.
- In a food processor, blitz the graham crackers and thyme until very fine. Add salt and blitz again.
- With the processor running, drizzle in the butter until the mixture begins to clump together.
- Pour out into the springform pressing down into an even, uniform layer. Set in the fridge while you make the filling.
- In the bowl of the same food processor add the flour, sugar, salt, havarti, thyme, and lemon zest and pulse to combine.
- Add the ricotta, vanilla, and lemon juice and process until creamy, about 2 minutes.
- With the processor running add the eggs one at a time, blitzing between each addition until the mixture is creamy again.
- Remove the springform from the fridge and pour in the filling.
- Bake for 30 minutes until the outer edge is just set but the center if still jiggly. Turn off the oven, crack the door to almost half way and leave the cheesecake in to bake/rest for another 45 minutes. If you take it out too soon the top will crack as it cools.
- Remove from oven and let it come to room temperature before pressing cling film to the top and refrigerating for at least two hours.
- Serve cold with honey drizzled on top.