Jersey Joe's Cheesecake

I thought I would spread some Holiday cheer and share my NY style cheesecake recipe. It took me about a dozen tries to hone the recipe just right to accommodate fat free cream cheese but I got it, and it was fun along the way sampling all the results. It also works wonders in getting clearance from the Admiral for that weekend long fishing trip. Enjoy.

CRUST:

• 2 cups graham cracker crumbs
• 5 tablespoons sugar
• 1/4 teaspoon cinnamon
• 6 tablespoons melted butter

FILLING:

• 32 ounces fat-free cream cheese
• 1 1/4 cup sugar
• 1 teaspoon vanilla
• 4 eggs, separated
• 5 fluid ounces heavy cream
• 1 1/2 tablespoons sugar

Preheat oven to 350 degrees F

Mix the graham cracker crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the springform pan. Cover your hand in plastic wrap and press crumbs into the base. Using your fingers press crumbs in the sides of the pan. Bake for 6 minutes. Let cool.

In a food processor, cream the cream cheese and the sugar together. Add the vanilla, blend until smooth. Add 4 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 1 1/2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into the cream cheese, a little bit at a time until fully integrated. Pour into the prepared springform pan. Wrap springform pan and sides with aluminum foil and place in roasting pan. Fill roasting pan with 3/4" to 1" of water and bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes, then refrigerate for at least three hours.