Strawberry New York Style Cheesecake Recipes

STRAWBERRY CHEESECAKE

Steps:

• To make the topping: Prepare the Simple Berry Jam (recipe follows).To Make the Crust: Position a rack in the center of the oven. Preheat the oven to 450ºF/ 230ºC. Grease a 9-inch/23-cm springform pan.
• In a medium bowl, mix together the cracker crumbs, butter, sugar, vanilla, and salt. Press the mixture into the bottom of the pan, using your hands or the flat bottom of a small measuring cup to compress the crust. Put the pan in the freezer.
• To Make the Filling & Topping: In a large bowl using a handheld mixer (I find this works best for the job, rather than a stand mixer), beat the cream cheese, sugar, flour, lemon zest, and orange zest on medium speed for 3-5 minutes, stopping the mixer and scraping down the sides of the bowl and the beaters to make sure there's no lumpy cream cheese in sight. With the mixture on its lowest speed, add the eggs, egg yolks, and vanilla all at once, mixing until smooth and the eggs are well incorporated. Mix in the sour cream until just incorporated.
• Remove the Crust from the freezer, put on a rimmed baking sheet, and wrap the sides of the pan with aluminum foil. Pour the filling into the prepared pan and put the pan on a baking sheet. Bake for 17-20 minutes, until the top is puffed.
• Lower the oven temperature to 225ºF/110ºC and bake until the cake is mostly firm but still slightly wobbly in the center, 45 minutes to 1 hour more. (If the cheesecake is not done after 45 minutes, check it every 5 minutes or so until it is-it seems like a daunting task, but cheesecake-making requires a bit of saintly patience.)
• Once the cheesecake is done, remove it from the oven and allow it to cool to room temperature in the pan. Cover and refrigerate it for 8 hours before topping.
• In a small saucepan over medium heat, combine the jam with 1 teaspoon water until it is pourable. Let it cool to room temperature and pour over the cheesecake. Return the cheesecake to the refrigerator until the jam topping is set before serving and topping with the fresh berries. The cheesecake will keep, covered, in the refrigerator for up to 5 days; be sure to top the cheesecake with the fresh berries no longer than a day in advance of serving.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

STRAWBERRY NEW YORK-STYLE CHEESECAKE

Steps:

• Preheat the oven to 400°F. Lightly grease an 8'' springform pan.
• To make crust:
• Combine the flour, sugar, salt and butter in a mixer. Mix until crumbly. Then, add the egg and continue mixing until a soft dough forms.
• Press the dough into the bottom and an inch up the sides of the greased pan. Bake for 15 minutes, until your crust is light golden brown. Remove pan from the oven and cool to room temperature. Reduce the oven temperature to 325°F.
• To make the filling:
• Place the cream cheese in a mixer with a paddle. Add the sugar and flour, and mix at a low speed until there are no lumps in the mixture. To be sure that the cheese is not sticking, scrape the bottom and sides of the bowl at least twice during the process.
• Add the lemon zest, lemon juice, salt, and vanilla. Mix to combine. Add the eggs, one at a time, scraping the mixing bowl between each egg. Mix until incorporated. Stir in the sour cream.
• Pour the filling over the crust and bake for 60 minutes, until the edges of the cake are set one inch in from the edge. The middle should jiggle when you nudge the pan; in fact, the cake will look underbaked.
• Prop open the oven door and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will ensure a smooth and even texture inside and prevent the top from cracking. Once the cake has cooled for 1 hour, it can be refrigerated overnight, if needed.
• To make the glaze:
• Stir together the sugar and strawberries. Place over medium heat and cook, stirring constantly, until the mixture boils becomes clear, and thickens.
• Remove from heat and let the mixture cool to room temperature. Spoon the mixture over the cooled cheesecake. Refrigerate the cake until you're ready to serve.

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.

PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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.