Cheesecake with Graham Cracker Cornmeal Crust

Cheesecake with Graham Cracker Cornmeal Crust

Ingredients

Graham Cracker Cornmeal Crust :

• 3⁄4 cup graham cracker crumbs
• 1⁄ 2 cup yellow cornmeal
• 3 tablespoons granulated sugar
• 6 tablespoons (3⁄4 stick) unsalted butter, melted
• Pinch of fine sea salt

Filling :

• 1 pound cream cheese, at room temperature
• 4 tablespoons (1⁄ 2 stick) unsalted butter, at room temperature
• 1 cup dark brown sugar, packed
• 3 large eggs
• 1⁄ 2 cup sour cream
• 41⁄ 2 tablespoons mild or robust molasses
• 11⁄ 2 teaspoons vanilla extract

Topping :

• 2⁄ 3 cup sour cream
• 2 tablespoons dark brown sugar, packed
• 1⁄ 2 teaspoon vanilla extract

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 350°F. 
2. Butter a 9-inch spring-form pan. Wrap the bottom and sides with a double layer of aluminum foil. 
3. To make the crust, combine the graham cracker crumbs, cornmeal, granulated sugar, melted butter, and salt in a food processor. 
4. Pulse until the mixture is well combined.  Transfer to the pan and press firmly and evenly into the bottom and 1 inch up the sides. 
5. Bake until the edges are lightly browned, about 15 minutes. Transfer to a wire cake rack and lower the oven temperature to 300°F.
6. Using the flat blade of a stand mixer set on low to medium speed and whip the cream cheese and butter till smooth, stopping to scrape the sides and bottom of the bowl. 
7. Add the brown sugar, stop and scrape, then add the eggs one at a time. Finally, add the sour cream, molasses and vanilla. To ensure even mixing, stop and scrape as you go and do not mix on a high speed or you will add air to the mixture.
8. Place the cheesecake in a roasting pan. Add enough hot water to the roasting pan to come about 1 inch up the sides of the springform pan.
9. Transfer to the oven. Bake until the edges of the filling are lightly risen and the center barely jiggles when the pan is nudged, about 1 hour. Remove the cheesecake from the hot water. 
10. Run a thin sharp knife around the inside of the pan to loosen the cheesecake from the sides 
11. Meanwhile, prepare the topping. Whisk the sour cream, brown sugar, and vanilla in a small bowl. Spread the sour cream mixture over the baked cheesecake and return to the oven. 
12. Turn the oven off and leave the oven door barely ajar. Cool the cheesecake in the oven for 1 hour. Transfer to a wire cake rack and let cool completely.
13. Remove the sides of the cake pan. Cover the cake loosely with plastic wrap and refrigerate until well chilled, at least 6 hours or up to 2 days. 
14. To serve, cut into wedges with a very sharp thin knife dipped into hot water and dried before making each slice. Serve chilled.