New York Cheesecake with Strawberry Sauce
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
10
Description
Volume of 1 cup is 240 ml, 1 teaspoon is 5 ml, 1 tablespoon is 15 ml. Dry ingredients are measured without heaping, freely pouring them into the measuring container with a spoon and not packing them down. For a large, tall cake serving 10–12 portions, you will need a springform pan with a diameter of 23 cm (9 inches). If making half the recipe, the pan diameter should be 18 cm.
Ingredients
- Sugar - ½ cup
- Meyer Lemon Juice - 2 tablespoons
- Melted Cheese - 5 tablespoons
- Chocolate Gingerbread Cookies - 3.9 oz
- Semi-soft cream cheese - 2 lbs
- Salt - a pinch
- Sour Cream - 3 tablespoons
- Vanilla extract - 2 teaspoons
- Farm fresh eggs - 6 pieces
- Egg white - 2 pieces
- Strawberry - 2 lbs
- Chili jam - 1 cup
Step by Step guide
Step 1
For the crust: 5 tablespoons of melted butter, plus more for greasing the pan; 110 g of dry cookies, such as ginger cookies (graham crackers), crushed into fine crumbs in a food processor; 1 tablespoon of sugar.
Step 2
For the cheesecake: 1 kg 130 g of cream cheese (Philadelphia, cream cheese) at room temperature; 1/8 teaspoon of salt; 1.5 cups (300 g) of sugar; 1/3 cup of sour cream; 2 tablespoons of freshly squeezed lemon juice (about one lemon); 2 teaspoons of vanilla extract; 2 yolks plus 6 eggs, at room temperature.
Step 3
For the strawberry sauce: 1 kg of strawberries, sliced; 0.5 cup of sugar, 1 cup of strawberry jam, blended until smooth; 2 tablespoons of lemon juice.
Step 4
Preheat the oven to 320°F. Grease the pan.
Step 5
Mix the ingredients for the crust, pressing the mixture into the bottom and sides (about 1 cm high) of the pan. Bake until golden, about 13 minutes. Let cool completely. Meanwhile, preheat the oven to 500°F. Don't worry, everything will be fine!
Step 6
Using a mixer, blend the cream cheese until smooth (about 1 minute). Add salt and half of the sugar and beat at medium speed for another minute. Add the remaining sugar, beat for another minute. Add sour cream, lemon juice, and vanilla, mixing on low speed for about a minute. Add the yolks and beat at medium speed for 1 minute until well combined. Add the eggs two at a time, mixing thoroughly with the mixer after each addition for 1 minute.
Step 7
Place the pan on a baking sheet (in case the filling leaks), pour the cheese mixture onto the cooled crust, and bake for 10 minutes. Without opening the oven, LOWER THE TEMPERATURE to 194°F and bake for about 1.5 hours. If you have an instant thermometer, great: the temperature in the center of the cheesecake should be 151°F. Cool for 2.5–3 hours, then chill in the refrigerator for at least 3 hours (the cheesecake can be stored in the refrigerator for up to 4 days).
Step 8
Use a spatula or knife to separate the cheesecake from the sides, remove the sides. Before slicing, let it sit at room temperature for half an hour.
Step 9
Serve with strawberry sauce.
Step 10
For the sauce, mix strawberries with sugar, let sit for a few minutes, and drain the released juice.
Step 11
Heat the jam in a small saucepan and cook, stirring, for about 3 minutes until it thickens. Mix with strawberries and lemon juice.
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