A wonderful recipe for a New York style cheesecake by Amy Wisniewski. This cheesecake is nice and tangy and i really love the fact it uses fresh strawberries. Even though the baking method may take a little longer than usual you get a nice smooth cheesecake without any cracks and you don’t have to use a water bath. It is best if you make it well before you want to eat it so keep in the fridge overnight for a really delightful tasting cheesecake.
Ingredients
Cheesecake
- 1 1/4 cups graham cracker or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)
- 2 tablespoons unsalted butter (1/4 stick), melted, plus more as needed
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream, at room temperature
- 1 large egg yolk, at room temperature
- 3 large eggs, at room temperature
Strawberry Topping
- 1 1/2 pounds strawberries, washed, hulled, and cut into large dice
- 1 cup granulated sugar
- 1 teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons water, if needed
- 1 tablespoon cornstarch, if needed
Directions
This recipe is best explained by Amy herself so please visit Chow for the full directions. Like I said it is a little time consuming but really worth it as it will be the best cheesecake you have ever made yourself.