New York Style Cheesecake

By Addie

Ingredients

• For crust:
• 5 tablespoons melted butter, plus more for greasing the pan
• 8 oz (110 grams) Graham crackers, processed into crumbs
• 1 tablespoon sugar
• For filling:
• 2.5 lb (1 kg 130 gr) cream cheese, room temperature
• 1/8 teaspoon salt
• 1 1/2 cup (300 gr) sugar
• 1/3 cup sour cream
• 2 tablespoons lemon juice (from one lemon)
• 2 teaspoons vanilla extract
• 2 egg yolks plus 6 eggs, room temperature
• ...........................................
• Fresh Strawberry Sauce:
• 2 lb fresh strawberries, cut
• 1/2 cup sugar
• 1 cup strawberry jam, blended till smooth
• 2 tablespoons lemon juice

Details

Adapted from redstartolonestar.blogspot.com

Preparation

Step 1

Preheat oven to 325 degrees. Grease a 9-inch springform pan.

Mix crust ingredients and press the mixture to bottom and sides of the pan, about 1/2-inch high. Bake until browned and fragrant, about 13 min. Cool completely. Turn up heat to 500 degrees.

Using electric mixer, mix cream cheese on medium speed until creamy, 1 min. Add salt and half the sugar and mix 1 more minute. Add the rest of sugar and mix 1 more minute. Add sour cream, lemon juice and vanilla, mix at low speed 1 minute. Add yolks and mix at medium speed 1 minute, until well incorporated. Add eggs 2 at a time, mixing well after each addition. Scrape the sides of the bowl frequently.

Place cooled pan on baking sheet (in case of spills), pour cream cheese filling into pan, bake 10 minutes. DECREASE TEMPERATURE to 200 degrees. (Do not open oven door!) and bake about 1 1/2 hrs. If you have an instant read thermometer, great: the temperature in the center of the cake should read 150F (66C). Cool completely, about 2.5 - 3 hrs, then refrigerate for at least 3 hrs (cheesecake can keep up to 4 days, refrigerated).

Run a knife around the sides of pan to separate cheesecake, remove sides. Let sit 30 min at room temperature before cutting.

Serve with Strawberry Sauce:
Mix strawberries with sugar, let sit a few minutes, drain. Heat jam in small pan, cook, stirring frequently, until thick and no longer foamy, about 3 min. Mix in strawberries and lemon juice. Serve.