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Classic New York Cheesecake

Classic New York Cheesecake

Classic New York Cheesecake. Say it quick and you’ll get it out of the way before your mouth can even water. Maybe not even then, but two words are all it takes for my mouth to start watering — It’s a thing with me. There are always fresh fruits and raspberries in our house (I’m from Oklahoma, fruit is the easiest thing to keep on hand) so I used them as the fresh strawberry compote topping on this Classic NY Cheesecake.

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Ingredients:

Graham Crust:

  • 2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 8 tablespoons melted butter
  • 1 tablespoon sugar
  • pinch of salt

Cheesecake:

  • 2 pounds cream cheese (4, 8 oz cream cheese blocks), softened
  • ½ cup milk
  • 4 large eggs, at room temperature
  • 2 large egg yolks
  • 1 ¾ cup granulated sugar
  • 3 tablespoons corn starch
  • ¼ teaspoon salt
  • ½ cup sour cream
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract

Strawberry Topping:

  • 1 lb strawberries, halved
  • 1 cup sugar
  • 1 cup water
  • 1 Tablespoon cornstarch
  • 2 Tablespoon lemon juice
Instructions:
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Butter a 10-inch springform pan and set it aside. Remove from the equation.
  3. Using a wooden spoon, combine graham cracker crumbs, butter, sugar, and salt in a large mixing basin until equally blended. If you prefer a thicker crust, double the crust recipe and bake for an additional 5 minutes.
  4. Bake until the graham cracker mixture has been set in the bottom and up the sides of the springform pan. It takes about ten minutes. Remove the baking sheet from the oven. Reduce the heat to 200 degrees F.
  5. In a large basin, using an electric mixer with a paddle attachment, beat together cream cheese, sugar, salt, and cornstarch until equally incorporated – about 1 minute. With a rubber spatula, scrape the sides.
  6. Combine the sour cream, vanilla extract, and lemon juice in a mixing bowl. Mix thoroughly.
  7. After that, add the egg yolks, stir, and then add the whole egg.
  8. Finally, add the milk and continue to stir until all of the ingredients are thoroughly combined.
  9. Fill the springform pan halfway with batter. Allow to sit for 10 minutes, or until bubbles appear on the surface. To pop the bubbles, use a fork.
  10. Make sure the oven is set to 200 degrees Fahrenheit. Then place the springform plate in the oven and bake until it is completely set. Approximately 3–3 12 hours. When nudged, the batter should wobble slightly. You’re good to go if the center of your cake registers at 165 degrees F.
  11. Remove the cheesecake from the oven with care and increase the temperature to 450 degrees F.
  12. Return the cheesecake to the oven at 450 degrees F and place it on the upper rack to bake until the top is evenly browned, about 4-8 minutes. After 2-3 minutes, begin checking. It quickly turns brown. As soon as it turns brown, remove it.
  13. Remove the cheesecake from the oven and cool for 5 minutes before slicing the cake. To make the cheesecake easier to remove, run a paring knife between the cheesecake and the side of the springform pan.
  14. Allow for cooling, which could take anywhere from 2 to 3 hours. Wrap tightly in plastic wrap and chill for at least 6 hours, ideally overnight, until cold and hard. It’s impossible to achieve perfection in a hurry.
  15. In a saucepan, mix together the sugar, cornstarch, lemon juice, and water, then add the strawberries and cook over medium heat. Allow it to simmer, stirring constantly, until it thickens.
  16. Allow for complete cooling of the sauce before drizzling it over the cheesecake. I’d even recommend chilling the sauce until the cheesecake is totally set.
  17. Dip your knife in hot water to achieve the nice, clean slices. Then pat it dry and slice it. The warm knife will cut neatly, resulting in beautiful slices.

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