Recipes Desserts Cake Cheesecakes New York–Style Cheesecake with Pink Grapefruit and Marmalade Be the first to rate & review! “I watched New York–style cheesecakes spin around in the glass cases of various coffee shops my whole childhood,” says TV personality Alex Guarnaschelli. “While there are as many definitions of various cheesecakes as there are types of barbecue, New York–style is defined by a browned top with a silky cream cheese interior. I like to use a small a kitchen torch to warm the sides of the pan to more easily unmold the cheesecake once it is cooked. For the marmalade, I like to use a chunky-style one for added texture and top it with pink grapefruit.” By Alexandra Guarnaschelli Alexandra Guarnaschelli F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris); Restaurant Daniel (New York); Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook. The first thing I ever made was the coffee cake. I made it again and again. I kind of couldn't believe it worked! Make the batter, bake and magic. My exploration of baking led to a love affair with savory food. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. The most significant so far has definitely been Guy Savoy. He taught me so much about vegetables in particular. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. Favorite cookbook of all time. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is your current food obsession? I am currently obsessed with fresh gooseberries. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I admire so much what Anne Sophie Pic has achieved in France. I would love to eat her cooking! Joe Beef in Montreal, Canada. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. Willie Mae's Scotch House in New Orleans. I think this pick is self-explanatory. I am always looking for an excuse to go to New Orleans. Best bang-for-the-buck food trip—where would you go and why? I love Charleston, South Carolina. There are many affordable places to eat, so many local ingredients to explore. It's also beautiful. I'd start at Hominy Grill and The Ordinary, followed by a slice of coconut cake at The Peninsula Hotel. What do you eat straight out of the fridge, standing up? Cold meatballs encased in tomato sauce. I love unearthing them like boulders. Five people to follow on Twitter: Chris Cosentino, @offalchris Joyce Carol Oates, @JoyceCarolOates Melanie Dunea, @melaniedunea Roy Choi, @RidingShotgunLA Gael Greene, @GaelGreene Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Charissa Fay Active Time: 35 mins Total Time: 12 hrs 35 mins Yield: 10 Ingredients Unsalted butter, softened, for greasing 1 1/2 cups finely ground honey graham crackers (from 10 to 11 sheets) 1 tablespoon dark brown sugar 1 1/2 teaspoons kosher salt 1/4 cup unsalted butter, melted 4 (8-ounce) packages cream cheese, at room temperature 8 ounces sour cream, at room temperature 1 1/4 cups granulated sugar 4 large eggs, at room temperature 1 large egg yolk, at room temperature 1 tablespoon vanilla extract 1 cup orange marmalade 1 tablespoon water 2 large Ruby Red grapefruits, supremed (about 2 cups) Directions Preheat oven to 350°F. Grease bottom and sides of a 9-inch springform pan with softened butter. Wrap underside and outside in a double layer of aluminum foil. Place graham crackers, brown sugar, and salt in bowl of a food processor. Pulse until combined, about 3 times. Add melted butter, and pulse until fully incorporated, about 10 times. Press crust evenly onto bottom of prepared pan, and bake in preheated oven until crust is lightly browned, about 15 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. While crust cools, combine cream cheese, sour cream, and granulated sugar in bowl of a stand mixer. Beat on medium speed until smooth, 4 to 5 minutes, stopping to scrape sides of bowl as needed. Reduce speed to medium-low, and add eggs and egg yolk, one at a time, beating well after each addition. Stir in vanilla. Pour filling over crust, and smooth top. Place springform pan in a roasting pan. Add boiling water to roasting pan to reach halfway up sides of springform pan. Bake in preheated oven until top is lightly browned and cheesecake is set around edges but still jiggly in middle, 1 hour to 1 hour and 15 minutes. Remove cheesecake from water bath, and transfer to a wire rack to cool completely, about 2 hours. Remove foil around pan, and discard. Cover cheesecake in pan with plastic wrap, and chill at least 8 hours or up to 4 days. Stir together marmalade and 1 tablespoon water in a small saucepan. Cook over low, stirring occasionally, until marmalade has slightly loosened, 3 to 5 minutes. Remove sides of springform pan from cheesecake, and slice cheesecake. Spoon marmalade over cheesecake slices, and garnish servings with grapefruit supremes. Rate it Print