I Spent 30 Years Making Cheesecake Wrong Until I Tried This Technique

By Chef Billy Parisi · 120 min

Ingredients

Instructions

1. Add the graham cracker crumbs, sugar, cinnamon, salt and melted butter to a large bowl and mix with a fork until the crumbs are fine and evenly moistened, with no big chunks.
2. Spray a 9-inch springform pan with nonstick spray, line the bottom with a parchment round and spray the top of the parchment.
3. Pack the crumbs firmly into the bottom and up the sides of the pan using a straight-sided cup.
4. Freeze the crust for 20 to 30 minutes while you make the filling.
5. Halve the vanilla pod and scrape out the seeds. Mix them into the sour cream or crème fraîche in a small bowl, then refrigerate.
6. Put the 3 tablespoons of cold water in a small bowl and sprinkle the gelatin over it. Add nothing more until it is absorbed. Let it bloom for 10 minutes.
7. Whisk the heavy cream to stiff peaks in a stand mixer with the whisk attachment, transfer to a container and refrigerate.
8. In the clean mixer bowl with the whisk, beat the cream cheese and mascarpone on high until smooth.
9. On low speed, mix in the powdered sugar, vanilla cream, lemon zest, lemon juice and salt. Then beat on high for 2 minutes. Scrape the bowl.
10. Heat the bloomed gelatin in the microwave in 5-second bursts, for 10 to 15 seconds total, until fully melted. Stir well.
11. On low speed, add the melted gelatin, then beat on high for 30 seconds.
12. Take the bowl off the mixer and fold in the whipped cream with a spatula until fully incorporated and smooth.
13. Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 4 hours before slicing and serving.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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LemonCreamCream cheeseCrème fraîcheGraham crackerMascarpone cheese