New York-Style Cheesecake
Crust
Ingredients
- 11 graham crackers
- ⅓ cup sugar
- ¼ tsp salt
- 7 tbsp butter (melted)
Filling
Ingredients
- 24 oz cream cheese (softened)
- 1 cup sour cream
- 1 ¼ cups sugar
- 2 tsp vanilla extract
- 3 eggs
- 2 egg yolks
- 3 tbsp flour
- ½ cup heavy cream
Strawberry Sauce (optional)
Ingredients
- 1 ½ cups fresh strawberries (divided)
- ¼ cup sugar
- zest of a small lemon
Instructions
- Lightly grease a 9” springform pan. Also, fill a deep baking dish halfway with hot water and place on the bottom rack of the oven.
- In a blender or food processor, pulse graham crackers, sugar, and salt into crumbs. Add melted butter and blend to combine. Press the mixture down firmly into the prepared pan and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sour cream until completely smooth. Add sugar and vanilla and beat until smooth, scraping down the sides of the bowl as needed. Add in the eggs and yolks and beat until smooth. Stir in the flour, mixing just until combined. Quickly stir in the cream, mixing just until it’s incorporated into the batter.
- Pour filling over the crust. Place the pan on the oven rack above the water dish. Bake for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake undisturbed for 45 minutes inside the oven with the door still shut.
- Remove the cheesecake from the oven. Run a knife very gently around the edge of the cake and let it sit in the pan for 15 minutes (or more) before covering it loosely with plastic wrap and refrigerating for at least 6 hours.
- To make the strawberry sauce, combine 1 ¼ cups of strawberries, sugar, and lemon zest in a blender and blend until smooth. Transfer to a bowl, add in a few thinly sliced strawberries, and chill for at least 1 hour before serving.