New York Cheesecake

Ingredients

• 120 g Graham Crackers (crushed fine)
• 60 g Unsalted Butter (melted)
• 400 g Cream Cheese (room temperature, softened)
• 120 g Granulated Sugar (white, regular)
• 200 g Sour Cream (full‑fat)
• 150 ml Heavy Cream (35% fat)
• 2 Eggs (large, room temperature)
• 2 tbsp Cornstarch (about 16 g)
• 1.5 tbsp Vanilla Extract (liquid)
• 1 tsp Lemon Juice (juice of ¼ lemon)
• 10 g Unsalted Butter (for greasing) (softened, for sides of pan)
• 1 sheet Parchment Paper (cut lengthwise rectangle to line sides)
• 1 sheet Aluminum Foil (to wrap outer sides of pan)
• 200 g Fresh Red Strawberries (hulled and sliced)
• 40 g Granulated Sugar (for topping) (white, regular)
• 1 tbsp Water (for strawberry puree)

Instructions

1. Prepare the Crust

   Crush the graham crackers into fine crumbs, melt the butter, then combine and press the mixture firmly into the bottom of the springform pan. Grease the sides of the pan with a little butter, line the greased sides with a rectangle of parchment paper, and wrap the outer edge of the pan with aluminum foil to keep water out during the bake.

   Time: PT15M

2. Make the Filling

   In a large bowl, beat the softened cream cheese with the 120 g sugar until the mixture is smooth and the sugar has fully dissolved. Add the sour cream, heavy cream, eggs, cornstarch, vanilla extract, and lemon juice; beat just until combined and the batter is glossy.

   Time: PT10M

3. Assemble the Cheesecake

   Pour the filling over the prepared crust, then gently tap the pan on the counter and swirl it in a circular motion to level the batter. Smooth the top with a spatula.

   Time: PT2M

4. Prepare the Water Bath

   Pre‑heat the oven to 180 °C. Place the springform pan on a large baking tray and carefully pour boiling water into the tray until it reaches about halfway up the sides of the pan.

   Time: PT5M

   Temperature: 180°C

5. First Bake

   Bake the cheesecake at 180 °C for 30 minutes.

   Time: PT30M

   Temperature: 180°C

6. Second Bake

   Reduce the oven temperature to 150 °C and continue baking for another 30 minutes.

   Time: PT30M

   Temperature: 150°C

7. Gradual Cooling in Oven

   Turn off the oven, leave the door slightly ajar, and let the cheesecake sit inside for 1 hour to cool slowly.

   Time: PT1H

8. Room‑Temperature Cool and Refrigerate

   Remove the cheesecake from the oven, place it on a cooling rack, and let it reach room temperature (about 1 hour). Then cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight.

   Time: PT1H

9. Prepare Strawberry Topping

   Combine the sliced strawberries, 40 g sugar, and 1 tbsp water in a zip‑lock bag. Seal and microwave for 4 minutes until the fruit softens. Transfer the mixture to a fine mesh sieve, press through with a spoon to remove seeds, and mash the puree to a smooth consistency.

   Time: PT10M

10. Finish and Serve

    Spread the strawberry puree evenly over the chilled cheesecake, carefully run a thin knife around the edge, and release the springform pan. Slice with a warm knife for clean cuts.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g