Crust: Process 8 oz graham cracker crumbs, 2 1/2 Tbsp light brown sugar & 2 oz 1/4 c melted butter until crumbly. Press into 2 8” pans and bake at 375° about 7 min.
Filling: Combine 40 oz cream cheese (4 1/2 blocks), 14 Tbsp sugar and 3/4 tsp salt. Mix on medium speed with paddle attachment, occasionally scraping down the bowl, until smooth (about 3 minutes). Whisk 5 large eggs and 2 egg yolks together. Add the eggs and juice of 1/2 lemon to the cream cheese mixture in 4 additions, mixing until fully incorporated. Add 10 Tbsp heavy cream and 1 Tbsp vanilla, and mix until fully incorporated.
Assembly: Pour half the batter into each prepared pan. Gently tap the pans to release any air bubbles. Bake in a hot water bath at 325° until the centre of the cake is set (about 1 hour and 15 min). Cool the cake completely in the pans on racks.
– Chef Lauretta Coccaro, La Bussola, 1451 Ellis Street, Kelowna, 250-763-3110, www.labussolarestaurant.com. Generations of knowledge.