New York Cheesecake With Strawberry Sauce Recipes

NEW YORK CHEESECAKE WITH STRAWBERRY SAUCE

Steps:

• For the crust: preheat oven to 300°F (150°C). Finely crush graham crackers. Mix the graham cracker crumbs with the sugar in a medium sized bowl. Melt the butter and stir it into the crumb mixture. Press the crumb mixture into a 9 inch (23 cm)** springform pan, building up the sides as well (about halfway up). With the oven rack in the lower third of the oven, bake the crust for about 14 minutes, or until it starts to brown and smells toasted. Remove from oven and place on a wire rack to cool while filling is prepared.
• For the filling: Increase oven temperature to 400°F (200°C). Using the paddle attachment of your stand mixer, beat the cream cheese until smooth. Add the sugar and beat on low for one minute. Scrape the sides and bottom of the bowl and beat again on low speed.
• Blend in lemon juice and vanilla. Add egg yolks and mix on low speed. Add two of the eggs and beat on low speed. Scrape bowl often. Add another two eggs, blend on low speed and repeat with the remaining eggs. It's important to mix gently to prevent causing air bubbles.
• Rub a little piece of butter along the sides of the pan above the crust to prevent cheesecake from sticking. Pour the cheesecake filling into the pan and bake for 10 minutes at 400°F (200°C). Then, without opening the oven, reduce temperature to 320°F (160°C) and bake for 20 minutes. Then reduce the temperature to 210°F (100°C) and bake for 1 hour 5 minutes. Without opening the oven, turn it off completely and leave the cheesecake in the oven to cool for 1 hour. Remove from the oven and release the cheesecake from the sides of the pan with a thin knife.
• Allow the cheesecake to cool completely, cover tightly with plastic wrap and chill overnight. The cheesecake slices best when cut using a hot knife (hold knife under hot running water and wipe on paper towel). Cheesecake stays fresh for up to four days tightly covered in refrigerator.
• For the strawberry sauce: in a medium-sized saucepan stir together frozen strawberries, sugar and corn starch. Stirring constantly, bring to a boil. Remove from heat and puree strawberries a bit using an immersion blender. Stirring constantly, bring sauce to a boil again and boil and stir until sauce thickens (1-2 minutes). Cool and chill.

CLASSIC NEW YORK CHEESECAKE

Steps:

• Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
• Reduce the oven temperature to 325°F. Set a kettle of water to boil.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
• Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
• For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
• Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
• Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
• Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

NEW YORK STYLE CHEESECAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 325 F (165 C/Gas Mark 3).
• Combine crust ingredients and press into bottom of a 9-inch springform pan.
• In a large mixing bowl, beat cream cheese until fluffy. Gradually add condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy-duty foil; place the pan in a shallow baking pan, such as a jelly roll pan.
• Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or a depth of about 1/2 inch.
• Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool.
• Chill and garnish with dollops of whipped cream and fresh sliced strawberries.

JOE'S "SAY CHEESE" CHEESECAKE WITH FRESH STRAWBERRY SAUCE

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

LUCINDA'S NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 375 degrees with rack in lower third of oven.
• Butter bottom and sides of a 9-inch springform pan. Line sides of pan with 4-inch-high strips of parchment and butter parchment.
• In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.
• In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.
• Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.
• Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.
• To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.

NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease the bottom and sides of a 9-inch springform pan.
• Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
• Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
• Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
• Pour milk into cream cheese mixture and whisk until just combined.
• Whisk in eggs, one at a time, stirring well after each addition.
• Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
• Pour mixture into prepared springform pan.
• Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.