New York Style Cheesecake
For the Crust:
- 5 tablespoons unsalted butter, melted, plus 1 additional tablespoon, melted, for greasing the pan
- 8 whole (4 ounces) graham crackers, broken into rough pieces and processed in a food processor into fine, even crumbs
- 1 tablespoon sugar
For the Cheesecake:
- 2 1/2 pounds (5 8-ounce packages) cream cheese, cut into 1-inch chunks, room temperature
- 1/8 teaspoon salt
- 1 1/2 cups sugar
- 1/3 cup sour cream
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons vanilla extract
- 2 large egg yolks, at room temperature
- 6 large eggs, at room temperature
- For the crust: with the oven rack in the lower-middle position, heat oven to 325 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.
- In a medium bowl, combine graham cracker crumbs and sugar. Add 5 tablespoons melted butter and toss with a fork until the mixture is evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin or glass to press the crumbs evenly into the bottom of the springform pan. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack.
- For the cheesecake, increase the oven temperature to 500 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at low speed to break up and soften it slightly, about 1 minute. With a rubber spatula, scrape the beater and the bottom and sides of the bowl. Add the salt and about half of the sugar and beat at low speed until combined, about 1 minute. Scrape down the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape down the bowl; add the sour cream, lemon juice, and vanilla and beat at low speed until combined, about 1 minute. Scrape down the bowl; add the egg yolks and beat at low speed until thoroughly combined, about 1 minute. Scrape down the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
- Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Place the springform pan on a rimmed baking sheet (to catch any spills in case the pan leaks). Pour filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1½ hours. Transfer the cake to a wire rack and cool until barely warm, 2½ to 3 hours. To free the sides of the cheesecake from the pan, run a paring knife between the cake and the pan sides. Keep the pan sides intact. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
- To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.) Serve with strawberry topping.
- 2 pounds strawberries, cleaned, hulled, and cut lengthwise
- 1/2 cup sugar
- pinch salt
- 1 cup strawberry jam
- 2 tablespoons juice from 1 lemon
- In a medium bowl, combine strawberries, sugar and salt. Allow to stand at room temperature 30 minutes, stirring occasionally.
- In the work bowl of a food processor, process jam until smooth, about 8 seconds. Transfer to a small saucepan set over medium-high heat. Bring jam to a simmer stirring frequently, until dark and no longer frothy, about 3 minutes. Remove from heat and mix in lemon juice. Pour the jam mixture over the strawberries and stir to combine. Cover with plastic wrap and refrigerate at least 2 hours.
Printed From: www.sweetpeaskitchen.com