New York style strawberry cheesecake is a dessert that has stood the test of time. It is a classic American dessert that has been enjoyed by generations of people. This dessert is known for its creamy texture, tangy flavor, and of course, its fresh strawberries.
Youll Need the Following ingredients :
For the Crust:
- 1/8 teaspoon salt
- 3 Tablespoons sugar
- 2 cups graham cracker crumbs
- 5 Tablespoons unsalted butter-melted
For the Filling:
- 2 lbs. full-fat cream cheese softened to room temperature
- 1 Tablespoon fresh lemon juice
- ¼ tsp. salt
- 1½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs-room temperature
- 1 Tablespoon cornstarch
- 1 cup sour cream- room temperature strawberry
Topping:
- 1 lb. fresh strawberries-diced
- 6 Tablespoons sugar
- 1 Tablespoon fresh lemon juice
- ½ teaspoon vanilla
How To Make New York Style Strawberry :
Preheat the oven to 350 F and place the rack in the lower third.
Place a double layer of extra-large aluminum foil under your 9-inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in a water bath.
To make the crust mix together graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom and sides of the springform pan. Bake for 10-12 mins, then set aside to cool.
Turn down the oven temperature to 325 F!!!
To make the filling beat softened cream cheese until smooth and creamy.
Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice, and cornstarch.
Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.
Finally, beat in sour cream.
Place springform pan into roasting pan. Pour the batter into the springform pan and smooth the top. Pour boiling water into the roasting pan halfway up the side of the springform pan to make sure no water drips on the batter.
Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)
Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake, and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from the springform pan. Transfer the cake onto a serving plate.
Strawberry Topping:
In a saucepan combine half of the strawberries, sugar, and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
Remove from the heat and stir in vanilla and remaining strawberries. Cool to room temperature, then spread over the cake