How to make Homemade New York Style Strawberry
Ingredients
For the cortex:
2 Cups Cracking Crumbs Graham
3 tbsp sugar
5 tbsp unsalted butter melt
1/8 teaspoon salt
For filling:
2 pounds. Full fat cream cheese tender to room temperature
1 cup 1⁄2 sugar
1⁄4 teaspoon. Salt
2 teaspoons vanilla extract
1 tbsp fresh lemon juice
1 tbsp corn starch
4 Room Temperature Eggs
1 cup sour cream – room temperature
Top:
1 lb. Fresh strawberry cubes
6 tbsp sugar
1 tbsp fresh lemon juice
1⁄2 teaspoon vanilla
Instructions
Preheat oven 350 degrees F & place the shelf in the bottom third.
Place a double layer of ultra-large aluminum foil under the 9-inch spring pan and cover the bottom and sides of the pan, wrapping it tightly around the sides to make sure the water does not enter during baking in the water bath.
To make the crust mix with graham cracker crumbs, sugar, melted butter and salt. Press the mixture at the bottom and sides of the spring frying pan. Baking for 10-12 minutes, then set apart to cool.
Lower oven temperature to 325F!!!
To prepare the filling whisk of soft cream cheese until smooth and creamy.
Gradually whisk in the sugar until light and thin. Then whisk in salt, vanilla, lemon juice and cornstarch.
Whisk the eggs one by one with the mixer running at low speed and mix the ingredients slowly until smooth.
Finally, whisk in the sour cream.
Place a springform frying pan in a roasting pan. Pour the mixture into the springform frying pan and smooth the top. Pour boiling water into a roasting pan halfway up the side of the pulsing pan, make sure the water is not distilled on the mixture.
Place in the oven and bake on 325 F for 1 hour and 40-50 minutes.
When the cheesecake is baked, leave it in the oven with the door slightly open for 1 hour (don’t forget to extinguish the oven!!!)
Remove the cheesecake from the water bath, dry the bottom of the pan, work a thin knife around the edges to loosen the cake and let cool to room temperature.
Enjoy !