Every year is a perfect time for the iconic New York Cheesecake. We want to celebrate with this delicious, delicate dessert, with a hint of vanilla bean, and topped with strawberries.
New Year, New You, New York Cheesecake
Every year is a perfect time for the iconic New York Cheesecake. We want to celebrate with this delicious, delicate dessert, with a hint of vanilla bean, and topped with strawberries.
Ingredients
Graham Cracker Crust
- 2½ cups crush graham cracker
- 75 g sugar
- 1 tsp. cinnamon
- 6 tbsp. unsalted butter
Cream Cheese Filling
- 24 oz. cream cheese soft; or 3- 8 oz. boxes
- 226 g granulated sugar
- ½ cup heavy cream room temperature
- 115 g sour cream room temperature
- 3 eggs large
- 2 tsp. vanilla extract
- 1 tsp. vanilla bean paste optional
Strawberry Topping
- 1 lb. strawberries diced and hulled; fresh or frozen
- 1 tsp. lemon juice fresh is best
- 50 g granulated sugar
- 1 tbsp. cornstarch
Cream Cheese Whipped Cream (optional)
- 4 oz. cream cheese room temperature
- 1 cup heavy cream cold
- 45 g powdered sugar
- ½ tsp. vanilla
Instructions
Crust
- Preheat oven to 350° F.
- In a bowl, add the crushed graham crackers, sugar, and cinnamon. Mix together until well combined.
- Melt butter. Add melted butter to the graham cracker mix.
- Place in a lined and greased 8" or 9" springform pan. Pat down at bottom of crust for a tight fit, before working the sides. Place in oven for 8 to 10 minutes.
- Remove from oven, and set aside.
- Lower temperature of oven to 300° F. Add a small baking sheet filling with water into the oven, topped with a cooking rack. (Your pan will sit on the cooling rack, while baking)
Cream Cheese Filling
- In a mixing bowl, whip your cream cheese well. Stop occasionally to whip all sides before whipping again.
- After the cream cheese is smooth, add the heavy cream, sour cream, sugar and vanilla extract and paste.
- Scrape the sides, and mix well, until smooth.
- Lastly, add the eggs at once, and whip until combined, not more than needed.
- Pour filling into springform pan over crust. Gently shake the pan to remove air bubbles.
- Place in oven for at least 1 hour and 15 minutes before checking. If the cheesecake jiggles at the center (about 2" in the center) slightly, it's done. If it jiggles throughout the entire cheesecake, it needs to cook more. Try not to open the oven constantly as cheesecake will crack.
- When cheesecake is done, turn off the oven, but keep cheesecake in the oven to cool down slowly, for about another 30 minutes, before removing from oven to cool completely at room temperature.
- After it reaches room temperature, place cheesecake, with pan into the fridge, covered for at least 5 hours. If serving on a platter, freezing for a few hours or overnight is the best option.
Strawberry Topping
- In a medium saucepan, cook the strawberries, sugar, lemon juice and cornstarch, on medium to medium-low until strawberries are tender, and most liquid had evaporated. (If using fresh, you may need to add 1 tbsp. of water to get it started)
- When the strawberry topping is tender, but thick, remove from heat, and let cool.
- If you're not making the whipped cream as a border, make sure the strawberry filling is cool before adding it, the immediately place in the fridge to firm up, before serving.
Whipped Cream
- In a mixing bow, mix the cream cheese very well.
- After the cream cheese becomes smooth, add the cold heavy cream, and whisk up the heavy cream and cream cheese.
- While the whipped cream cheese is half done, add the sugar and vanilla. Keep whipping, until it can hold shape.
- Pipe the whipped cream on the border of your cold cheesecake, before adding the strawberry filling.
- Keep refrigerated, until serving.
Nutrition
Serving: 1gCalories: 641kcalCarbohydrates: 55gProtein: 8gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 175mgSodium: 364mgPotassium: 237mgFiber: 2gSugar: 42gVitamin A: 1635IUVitamin C: 23mgCalcium: 127mgIron: 1mg
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