| Using a food processor or blender, pulverize the graham
crackers to a fine crumb. Blend in the powdered sugar and add the melted
butter. MIx until the ingredients are evenly distribute and a crumbled
texture. |
| Grease the bottom and sides of a 10” springform
pan. Loosely distribute the graham mixture into the bottom of the pan.
Pat it down evenly. I use the bottom side of a measuring cup. |
| Have the cheese and eggs at room temperature. The
Cheese and 4 ounces of granulated sugar go into the mixer first.
Using a paddle mix on LOW speed . In a separate container mix the eggs,
vanilla, lemon and the other 4 ounces of the sugar. |
| Always keep the mixer on the lowest speed. Add the
egg mixture in small increments. When the filling seems fluid, stop
the mixer - remove the paddle and scrape every thing down completely,
to ensure no lumps. Return to mixing on low speed and finish gradually
adding the egg mixture. |
| Pour all but 12 ounces of the finished filling into
the prepared spring form pan. Mix the 6 ounces of soft ganache with
the reserved cheese filling. Pour this filling into the spring form
pan on top of the plain filling. Carefully drag your spatulaback and
forth through the two fillings to swirl them slightly . |
| Having preheated the oven to 400°(F) Bake
15 minutes and reduce the heat to 325°(F) finish
baking for an additional 45 minutes to and hour. The cake should rise
tall and have fractured cracks in its top surface. |
| Cool on a wire rack for about 30 minutes. The cheesecake
should fall in the center and have a raised ridge all around the outside
edge. Carefully remove the springform sides. Use a small knife to loosen
if needed. |
| Pour the Apricot Glaze into
the center of the cooled cheesecake. Tilt the cake around to help
the glaze flow evenly out to the edges . Be especially certain that
the glaze runs down into the cracks that may exist. Chill. A second
application may be needed to fill all the cracks. Chill until the
Apricot Glaze is completely set and hard. |
| Pour the melted ganache onto the cooled cake. Tip and
rotate the cake to help the ganache run out evenly to
the edge of the depressed area in the center of the cake . Chill very
well. |
| Cutting is best done when cake is very cold, refrigerate
overnight if possible. Slide a long knife or spatula under the cake
to help remove it from the springform pan bottom. Center it on a 10" cake
circle. Cut with a long knife - rinsed with hot water and dried slightly.
Press the blade down directly into the cake, cut through to the bottom
in the downward stroke. Rinse in hot water between each cut. |
| Freezes very well. Leave un-sliced, cover very well
to protect from freezer. |
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