Homemade New York Strawberry


For the crust:
2 cups crushed graham crackers
3 tablespoons sugar
5 tablespoons melted unsalted butter
1/8 teaspoon salt

For the filling:

2 lbs. Full-fat cream cheese, softened to room temperature
1½ cups sugar
¼ tsp. Salt
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
4 eggs, room temperature
1 cup sour cream, room temperature
1 pound fresh strawberries, diced
6 tablespoons sugar
1 tablespoon fresh lemon juice
½ teaspoon vanilla


Preheat the oven to 350 F and position the rack in the lower third.
Place a double layer of extra-large aluminum foil under your 9-inch springform pan, covering the bottom and sides of the pan and wrapping it tightly around the sides to ensure no water gets in during baking in the water bath.To make the crust, combine the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom and sides of the springform pan. Bake for 10-12 minutes, then let cool.
Lower oven temperature to 325 F!!!
For the filling, beat the soft cream cheese until smooth and creamy.
Gradually stir in the sugar until the mixture is light and foamy. Then add salt, vanilla, lemon juice and cornstarch.
Beat the eggs one at a time with the mixer on low speed and slowly mix the ingredients until smooth.You don’t want to incorporate too much air into the dough.
Finally add the sour cream.

Place the springform pan in the roasting pan. Pour the dough into a springform pan and smooth the surface. Pour boiling water into a baking dish halfway up the side of the springform pan, making sure no water drips onto the dough.Place in the oven and bake at 180°C for 1 hour and 40-50 minutes.
When the cheesecake is baked, let it rest in the oven for 1 hour with the door slightly open (don’t forget to turn off the oven!!!)

Remove the cheesecake from the water bath and dry the bottom of the mold, Guide Run a thin knife around the edges to loosen the cake and let it cool to room temperature.Cover the top and place in the refrigerator to chill for at least 5 hours or overnight before adding the strawberry topping. When the cake has cooled, run a thin knife around the cake and remove the ring from the springform pan. Transfer the cake to a serving plate.

Strawberry Topping:
Mix half of the strawberries, sugar and lemon juice in a saucepan. Cook over medium heat, stirring constantly, until sauce thickens (about 8 to 10 minutes).Remove from heat and stir in vanilla and remaining strawberries. Allow to cool to room temperature and then spread over the cake.

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