New York Cheesecake with Strawberry Sauce

full cheesecake with a slice missing on a springform pan.

New York Cheesecake with Strawberry Sauce

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 20

Chill Time 2 10

Total Time 4

Servings Slices

Calories 542kcal

Equipment

mixing bowls
Hand mixer
Food processor
fine mesh strainer
9 inch springform pan

Ingredients

1 ½ cup graham cracker crumbs
2 tablespoons granulated sugar
1 tablespoon brown sugar
7 tablespoons butter melted

Cheesecake:

32 ounces cream cheese softened
1 cup granulated sugar
⅔ cup sour cream
2 teaspoons vanilla extract
4 large eggs at room temperature

Topping

3 pounds strawberries washed and dried
4 tablespoons water divided
1 tablespoon lemon juice
1 cup granulated sugar
1 tablespoon cornstarch

Instructions

Preheat oven to 325F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaking while the cheesecake bakes; set aside.
In a medium mixing bowl, combine the ingredients for the crust. Pour the mixture into the prepared springform pan and use the bottom of a glass or measuring cup to gently press onto the bottom and about 1/3 of the way up the sides of the pan. Place in the refrigerator to chill while to you on to the next steps.
In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar and beat until smooth.
Add the sour cream and vanilla and mix on low speed just until combined (do not over-mix). Be sure to scrape down the sides of the bowl with a spatula while mixing.
On low speed, mix the eggs into the batter one at a time, just until incorporated (do not over-mix).
Scoop the cheesecake into the prepared crust and spread out evenly edge to edge.
Bake the cheesecake at 325F for 75 minutes. The cheesecake will puff up and be “jiggly.”
Cool at room temperature for 10 minutes, then run a knife around the edges to loosen from the pan.
Chill the cheesecake in the refrigerator for two hours.
While the cheesecake is chilling, prepare the topping. Cut the tops off 2 pounds of the strawberries and trim to try to make them all a similar height when they’re sitting with the flat cut side down and the tip of the strawberry pointing up. Place these strawberries evenly all around the top of the cheesecake with the tips pointing up.
Cut the tops off the remaining pound of strawberries. Place the strawberries in a food processor or blender and add 2 tablespoons of water and 1 tablespoon lemon juice. Puree the strawberries until very smooth (this may take 3 minutes or longer).
Place a fine mesh strainer over a medium bowl and pour the strawberry puree into the strainer. Use a spatula to press the puree through the strainer. This process should filter out some of the seeds to make a smoother glaze.
In a medium saucepan, heat the strawberry puree and 1 cup granulated sugar over medium until is begins to simmer. Reduce to low heat.
In a small bowl, combine 2 tablespoons water and 1 tablespoon cornstarch. Pour into the strawberry puree mixture and whisk until thickened, about 1 minute.
Pour the glaze unto a heat-safe bowl and set aside to cool.
Once the glaze has cooled to room temperature, use a pastry brush or spoon to cover the strawberries and top of the cheesecake with the glaze.
Chill the cheesecake until serving.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition