NY Style Cheesecake (Print Version)
# Ingredients:
01 -
5 tablespoons melted unsalted butter.
02 -
1 1/2 cups crushed graham crackers.
03 -
1/2 cup packed brown sugar.
04 -
1 teaspoon vanilla extract.
05 -
32 ounces softened cream cheese.
06 -
1 cup white sugar.
07 -
1/4 cup sour cream.
08 -
3 large eggs, at room temperature.
09 -
3 tablespoons cornstarch.
10 -
3/4 cup heavy cream.
11 -
2 teaspoons vanilla extract.
12 -
Optional topping:
13 -
1 pound fresh strawberries.
14 -
3/4 cup white sugar.
15 -
1 tablespoon lemon juice.
16 -
1/4 cup water.
17 -
1 teaspoon vanilla extract.
# Instructions:
01 -
Set oven to 325°F. Prepare a 9-inch springform pan by greasing it and wrapping the outside tightly with aluminum foil.
02 -
Combine the graham cracker crumbs, butter, vanilla, and brown sugar. Pack this mixture firmly at the base and edges of the pan.
03 -
Whip the cream cheese till it’s smooth and airy. Slowly beat in sugar, eggs (one at a time), sour cream, cornstarch, vanilla, and cream.
04 -
Place the pan in a roasting pan filled with hot water. Bake for about 85-90 minutes, or until the edges are firm while the center is slightly wobbly.
05 -
Once the oven is turned off, leave the cheesecake inside for 10 minutes. Let it cool on the counter for another 10 minutes, then refrigerate for at least 6 hours.
06 -
Simmer chopped strawberries, sugar, water, lemon, and vanilla for 10-15 minutes until syrupy and thick.
# Notes:
01 -
It’s best to use ingredients that are not cold.
02 -
A water bath ensures a creamy texture.
03 -
Store in the fridge for up to 5 days.