Classic NY Cheesecake
Submitted by RASLEE
A tall, creamy New York cheesecake on a buttery graham cracker crust, topped with a glossy homemade strawberry glaze. Dense, rich, tangy, and everything a real NY-style cheesecake should be.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the cheesecake you’d find in a deli on the Upper East Side: tall, dense, impossibly creamy, and unapologetically rich.
Five pounds of cream cheese get beaten smooth with sugar, a hint of lemon zest, and vanilla, then enriched with five whole eggs plus two extra yolks. A touch of sour cream rounds it all out. The filling bakes on a buttery graham cracker crust with a blast of high heat to set the golden top, then finishes low and slow until the center barely jiggles.
The strawberry glaze is the showstopper: fresh berries arranged in concentric circles under a glossy, ruby-red sauce that drips down the sides.
Pro Tips
- Every ingredient must be at room temperature. Cold cream cheese equals lumps, and lumps are the enemy.
- Don’t open the oven door during baking. Temperature swings cause cracks across the top.
- Cool the cheesecake slowly at room temperature for at least 3 hours before refrigerating. Rushing this step invites cracking.
- Run a thin knife around the edge of the pan as soon as it comes out of the oven. This lets the cake contract without pulling and splitting.
Ingredients
Directions
Crust: Add all ingredients into food processor.
Blend well.
Put in 10 inch springform pan.
Press evenly on bottom and ½ up the sides.
Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally.
Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly.
Add eggs and yolks one at a time, beating well after each addition.
Scrape down sides once or twice.
Mix in sour cream; the mixture will be thin.
Pour into crust lined pan.
Place on baking sheet.
Bake in 500 degrees F oven for 8 minutes or until top is golden.
Reduce temperature to 200 degrees F and continue to bake for 1 hour or until center jiggles slightly.
Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight.
Remove sides of springform.
Make desired glaze and spread evenly over top of cheescake as directed.
Refrigerate until serving.
Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water.
Bring to a boil over moderate heat and cook for 2 minutes.
Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp.
Return berries to saucepan and stir sugar and cornstarch.
Bring to a boil over moderate heat, stirring constantly, until mixture thickens.
Stir in food coloring.
Cool to lukewarm.
Slice remaining berries in half and arrange in concentric circles over top of cake.
Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake.
Refrigerate until set, about 1 hour.
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