New York-Style Cheese Cake with Strawberry Glaze

New York-Style Cheese Cake with Strawberry Glaze
New York-Style Cheese Cake with Strawberry Glaze

Um…this needs no introduction.  If you like an airy, yet amazing cheesecake, you’ll flip for this New York-Style Cheese Cake with Strawberry Glaze.  These flavors are sublime and the buttery graham craker crust is just too much.  Your guests won’t believe it when you serve them this.  It’s just that good.

graham cracker crumbs for the cheese cake crust
Cheese cake crumbs for the crust
New York Style Cheesecake Ingredients
New York Style Cheesecake Ingredients
cheese cake batter into the crust
cheese cake batter into the crust
New York-Style Cheese Cake in hot bath
New York-Style Cheese Cake in hot bath
New York-Style Cheese Cake with Strawberry Glaze
New York-Style Cheese Cake with Strawberry Glaze
New York-Styled Cheese Cake with Strawberry Glaze
 
Prep time
Cook time
Total time
 
This is classic New York-Styled Cheesecake. The stawberry glaze on top and he buttery graham cracker crust are the perfect compliments to this classic cheese cake. Yes...it is very good.
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: 10
Ingredients
  • 12 Graham crackers
  • 6 tablespoons of unsalted butter, melted
  • 2 tablespoons of sugar
  • Pinch of Kosher salt
  • 2½ pounds of cream cheese, room temp
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of lemon zest (grated lemon rind)
  • 1 & ¾ cups plus ⅓ cup of sugar
  • 3 tablespoons of all purpose flour
  • Pinch of Kosher salt
  • 5 eggs
  • 2 egg yolks
  • ¼ cup of heavy cream
  • 1 quart of fresh strawberries
  • ¼ cup of water
  • 1 tablespoon of cornstarch
  • 1 tablespoon of unsalted butter
Instructions
  1. Ground the graham crackers in a food processor until fine.
  2. Add the cracker crumbs into a medium bowl and add the butter, sugar and salt. Mix until well blended.
  3. Grease (or butter) a spring form pan, bottom and sides.
  4. Press the crumb mixture into the bottom of a spring form pan. Use the bottom of a measuring cup, or bottle, to compact the crumbs. Use a spoon along the edges.
  5. Pre-heat the oven to 350 F.
  6. Add 2 layers of foil on the exterior of the spring form pan.
  7. Heat a medium-large pot of water to a boil.
  8. Beat cream cheese until fluffy. Add the vanilla and lemon zest.
  9. In a separate bowl, combine 1 & ¾ cups of the sugar, the flour and salt.
  10. Gradually blend the sugar mixture into the cheese mixture.
  11. Beat in the eggs and egg yolks, one at a time.
  12. Add the cream. Beat well...for about 2 minutes on medium.
  13. Place prepared spring form pan into roasting pan.
  14. Ladle boiling water into the roasting pan, until water reaches about half way up the pan.
  15. Pour the batter into the pan.
  16. Bake for 45 minutes. Then lower the heat to 300F.
  17. Bake for another 30 minutes.
  18. Turn off oven, but leave cake in the oven for 1 hour, leaving the door ajar.
  19. Remove the cake and cool completely on a wire rack
  20. Place cake in fridge, and cool for 6 hours, or overnight.
  21. Remove from fridge.
  22. To prepare the glaze, wash and hull the strawberries. Crush enough berries to make ½ cup.
  23. Boil the crushed berries with ⅓ cup of the sugar, the water and the cornstarch for 2 minutes, stirring often.
  24. Add the butter...mix.
  25. Arrange the non-crushed sliced strawberries on top of the cake and then pour the glaze over the top.
  26. Chill for about another hour.
  27. Slice and serve!
 

 

 

 

 

 

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