New York Cheesecake
Ingredients
Graham Crust
-
2
cups
graham cracker crumbs
-
8
tablespoons
melted butter
-
2
tablespoons
brown sugar
-
1
tablespoon
sugar
-
a pinch of
salt
Cheesecake Filling
-
2
pounds
cream cheese
-
1 ¾
cups
granulated sugar
-
¼
teaspoon
salt
-
3
tablespoons
corn starch
-
½
cup
sour cream
-
2
teaspoons
vanilla extract
-
2
teaspoons
lemon juice
-
2
large
egg yolks
-
4
large
eggs
-
½
cup
milk
Strawberry Topping
-
1
pound
strawberries
-
1
cup
water
-
1
cup
sugar
Instructions
- Preheat the oven to 375°F and brush a 10-inch springform pan with butter.
- Mix graham cracker crumbs, melted butter, brown sugar, sugar, and salt until combined, then press into the bottom and sides of the pan and bake for 10 minutes.
- Reduce the oven temperature to 200°F.
- In a large bowl, cream together cream cheese, granulated sugar, salt, and corn starch until smooth.
- Add sour cream, vanilla extract, and lemon juice, mixing well.
- Incorporate egg yolks and whole eggs, followed by milk, mixing until fully combined.
- Pour the batter into the springform pan and let it sit for 10 minutes to allow bubbles to form, then pop the bubbles with a fork.
- Bake the cheesecake at 200°F for 3 to 3½ hours until set, ensuring the center jiggles slightly.
- Increase the oven temperature to 450°F and bake for an additional 4 to 8 minutes until the top is browned.
- Cool the cheesecake for 5 minutes, then run a knife around the edges and let it cool for 2½ to 3 hours before refrigerating for at least 6 hours or overnight.
- For the strawberry compote, combine strawberries, water, and sugar in a saucepan and heat until the strawberries break down into a syrup.
Nutrition Facts (estimated)
Servings
10-12 slices
Calories
715
Total fat
42g
Total carbohydrates
41g
Total protein
36g
Sodium
990mg
Cholesterol
1098mg
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