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New York Cheesecake with Strawberry Sauce

Name: New York Cheesecake with Strawberry Sauce
Prep time: 35 min
Cook time: 85 min
Total time: 660 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups graham cracker crumbs; 0.25 cup granulated sugar; 6.0 tbsp unsalted butter, melted; 32.0 oz cream cheese, softened (4 bricks); 1.25 cups granulated sugar; 2.0 tbsp cornstarch; 0.25 tsp fine sea salt; 1.0 cup sour cream; 4.0 large eggs; 1.0 tbsp pure vanilla extract; 2.0 tsp finely grated lemon zest; 2.0 cups strawberries, fresh or frozen; 0.333 cup granulated sugar; 1.0 tbsp fresh lemon juice; 0.5 tsp VanillaGoods pure vanilla extract

A tall, dense New York cheesecake on a graham crust, baked in a water bath so the top stays smooth, served with a bright strawberry sauce. Bake it two days ahead.

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What it's made of

CheesecakeNew York Cheesecake

SauceStrawberry Coulis for Pie

Makes 12 servings Active 2 hr 0 minChill or rest 9 hr 0 minParts 2

Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this cheesecake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

New York CheesecakeCheesecake · makes 12 slices

1.5 cupsgraham cracker crumbs (180.0 g)
0.25 cupgranulated sugar (50.0 g)
6.0 tbspunsalted butter, melted (85.0 g)
32.0 ozcream cheese, softened (4 bricks) (900.0 g)
1.25 cupsgranulated sugar (250.0 g)
2.0 tbspcornstarch (16.0 g)
0.25 tspfine sea salt (1.5 g)
1.0 cupsour cream (240.0 g)
4.0 large eggs (200.0 g)
1.0 tbsppure vanilla extract (15.0 ml)
2.0 tspfinely grated lemon zest (4.0 g)

Strawberry Coulis for PieSauce · makes 8 servings

2.0 cupsstrawberries, fresh or frozen (300.0 g)
0.333 cupgranulated sugar (67.0 g)
1.0 tbspfresh lemon juice (15.0 ml)
0.5 tspVanillaGoods pure vanilla extract (2.5 ml)

Method

1. New York Cheesecakefull recipe

Heat the oven to 350°F (175°C). Stir the crumbs, 1/4 cup sugar and melted butter together and press over the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes and cool. Wrap the outside of the pan in two layers of heavy foil.
Lower the oven to 325°F (165°C). Beat the cream cheese on low 2 minutes until perfectly smooth, scraping the bowl. Beat in the sugar, cornstarch and salt, then the sour cream.
Add the eggs one at a time on low, mixing just until each disappears, then the vanilla and zest.
Pour the filling over the crust. Set the pan in a roasting pan and add hot water halfway up the sides. Bake at 325°F (165°C) for 65 to 75 minutes until the edges are set and the center 2 inches wobble like gelatin (150°F, 65°C, in the center).
Turn the oven off, crack the door and leave the cheesecake 1 hour. Lift out of the water, run a thin knife around the edge and cool to room temperature, then refrigerate at least 8 hours.

2. Strawberry Coulis for Piefull recipe

Cook the strawberries, sugar, and lemon juice over medium heat, stirring, until the fruit releases its juice and the sauce thickens slightly, 6 to 10 minutes.
Blend until smooth and press through a fine-mesh sieve.
Stir in the vanilla.
Cool, then spoon over slices of pie.

3. Put it together

Make the New York Cheesecake and chill it overnight; a cheesecake slices cleanly only when fully cold.
Make the Strawberry Coulis for Pie the day you serve.
Pass the Strawberry Coulis for Pie at the table.