New York Cheesecake - RubboStyle

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Ingredients
For the Crust
• 6 Walkers Shortbread fingers (from package of 8), pulsed to crumbs in blender
• ¼ cup almond flour
• ¼ cup hazelnut flour
• 5 tablespoons unsalted butter, frozen
• 2 tablespoons sugar
• 1/8 teaspoon salt

For the Filling
• 32 oz (four 8-oz blocks) organic cream cheese, at room temperature
• 2 cups organic sugar
• 3 tablespoons all-purpose organic flour
• 4 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 6 large eggs
• 1/2 cup organic sour cream
• 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil
• Large roasting pan
• Blackberry sauce, for serving (optional)
• Boiling water for water bath

Instructions
For the Crust
1. Preheat the oven to 375°F and set an oven rack in the lower middle position. Place a cube of butter in the freezer. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.

2. Make the crust: Put Walkers shortbread fingers into the blender, pulse until crumbs. In a medium bowl, combine the shortbread crumbs, almond flour, hazelnut flour, sugar, and salt. Stir until well combined. Grate half the frozen butter cube into the bowl. Mix well, until you can gather it into a ball. Put the ball between two layers of plastic wrap, and roll out to fit inside the springform pan. Coat the inside of the pan with the butter.

3. Peel off the top plastic wrap from the crust, pick up the crust from under the bottom plastic wrap, turn it over and gently place the crust into the springform pan and peel off the plastic wrap. Press into an even layer on the bottom of the pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside to cool.

4. Reduce the oven temperature to 325°F. Set a kettle of water to boil.

5. Make the batter: In a large bowl beat the cream cheese, sugar, and flour together with an electric mixer on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, and salt; beat on low speed until just combined. Add the eggs, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.

6. Check to make sure your oven has cooled to 325°F. Pour the batter on top of the crust. Set the cheesecake pan in a large roasting pan. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water for about 45 minutes. Remove the springform pan from the water bath and discard the foil. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with parchment paper (plastic wrap may stick and pull away the top crust) and transfer to the refrigerator to cool for at least 8 hours or overnight.

7. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving plate, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife. To insure a clean slice, dip the knife in water between each slice and then wipe it clean after each slice. Serve with berry sauce, if you like.

8. We picked our blackberries at a local blackberry patch, and made the berry sauce. We’ll be posting the blackberry sauce video soon!

Music: Endless Love Stories by Idan Balas, licensed from https://artlist.io/ License # 400077