Classic New York Cheesecake With Strawberry Balsamic Sauce Recipes

SIMPLY DELICIOUS NEW YORK-STYLE CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
• Lower oven temperature to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting pan with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.
• Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.
• Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.
• Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

CLASSIC NEW YORK CHEESECAKE WITH STRAWBERRY BALSAMIC SAUCE

Steps:

• First, prepare the crust. Pre-heat the oven to 350 and liberally grease the bottom of a 9 1/2 inch springform pan with butter or shortening. In a bowl stir the graham cracker crumbs, melted butter and brown sugar together thoroughly until it resembles wet sand. Press the mixture firmly into the bottom of the pan until it makes a solid bottom layer. Bake the crust to let it set for 10 minutes. Remove it when it is done and set it aside to cool.
• Next, prepare the filling. Reduce the oven heat to 325. Combine the cream cheese and sugar in the bowl of a stand mixer and beat them together until light and fluffy. Add the Greek yogurt and vanilla next. Once they are mixed in add each egg and egg yolk in one at a time. Finally, add the flour. Let the mixture get creamy and well combined.
• Grease the inside sides of the springform pan liberally with butter or shortening. Pour the creamy cheesecake batter on top of the prepared graham cracker crust. Wrap the pan in foil to protect it. Then put the springform pan in an extra large roasting pan. Pour water into the roasting pan to surround the springform pan. Avoid getting water into the cheesecake and make sure the water comes to about a quarter of the way up the sides of the pan. This will prevent the cake from cracking.
• Bake the cheesecake for an hour and a half, until it is completely set and slightly golden. While it bakes, prepare the easy sauce. Combine the strawberries, water and sugar in a saucepan and heat it over medium high heat. Allow the mixture to gently bubble and thicken for about 15 minutes, stirring occasionally. It should become almost like a strawberry syrup. Stir the strawberry balsamic in after 15 minutes is up and let it bubble for another 2 minutes. Take the sauce pan off of the heat and set it aside to cool. Once cooled, pour into an airtight container and refrigerate it.
• Take the cheesecake out when it is done and let it cool for at least half an hour. Release it gently from the springform pan and carefully transfer it to a cake plate. Let it cool for an additional 30 minutes out of the pan. Cover the cake plate and refrigerate the cheesecake at least 4 hours to overnight. When ready to serve, spoon the strawberry balsamic sauce over the top and slice! Enjoy!

CLASSIC NEW YORK CHEESECAKE

Steps:

• Crust.
• MIX crumbs, sugar, and butter; press onto bottom of 9-in. springform pan. Bake at 325 for 10 minutes if using a silver springform pan. (Bake at 300 for 10 minutes if using a dark nonstick springform pan.).
• Filling.
• MIX cream cheese, sugar, flour and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until well blended. Pour over crust.
• BAKE at 325 for 65 - 70 minutes or until center is almost set if using a 9-inch silver springform pan. (Bake at 300 for 65 - 70 minutes or until center is almost set if using a 9-inch dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

CLASSIC NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large, round, disposable aluminum pan with about 1/2 inch of water to create a water bath.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl. Mix until well combined and spread evenly in a 9-inch springform pan. Press down firmly on crumbs with a small, flat-bottom bowl or glass, all over the bottom and about 1/2 inch up the sides of the pan.
• Bake crust in the preheated oven until set, about 10 minutes. Remove crust and set aside to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• Meanwhile, mix cream cheese in a large bowl with an electric mixer until smooth. Add sugar and mix well. Add eggs, one at a time, beating batter briefly after each addition. Continue to add ingredients, one at a time, beating after each addition until blended, in this order: sour cream, heavy cream, vanilla extract, and flour. Pour cheesecake batter onto the crust and place carefully into the prepared water bath. The water level should be about 3/4 of the height of the springform pan; adjust as necessary.
• Bake cheesecake until the sides appear solid and the center appears just undercooked, about 1 hour and 30 minutes. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 to 4 hours; the center will continue to cook slowly.
• Open the oven door slightly and keep the cheesecake inside for 1 more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and fully chilled, at least 6 hours.
• Run a thin metal knife along the sides of the springform pan, then unlock the pan and slip the side section up and over the cheesecake. Run a knife under hot water, dry it quickly, then slide it from left to right between the bottom of the pan and the bottom of the cake. Slide the cake to a cake liner or platter.