Ingredients: |
Ingredients: CRUST:
8 whole graham crackers, broken into 1-inch pieces
7 Tbs Unsalted Butter, melted and cooled
1 Tbs Sugar
FILLING:
2 ½ pbs Cream Cheese, cut into chunks and softened
1 ½ cups Sugar
1/8 tsp Salt
1/3 cup Sour Cream
2 tsp Lemon Juice, fresh
2 tsp Vanilla
6 Large Eggs, plus 2 Large Egg Yolks, room temperature
STRAWBERRY TOPPING:
2 lbs Fresh strawberries, cut lengthwise into ¼ inch slices
½ cup Sugar
Pinch salt
1 cup Strawberry Jam
2 Tbs Lemon Juice
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Directions: |
Directions:CRUST:
Adjust oven rack to the middle position and heat to 325 degrees. Process cracker pieces in food processor to fine, even crumbs, about 30 seconds (or crush in bag until fine crumbs). Sprinkle into a 9-inch spring-form pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake until fragrant and beginning to brown, 10-15 minutes. Cool to room temperature, about 30 minutes.
FILLING:
Increase oven to 500 degrees. In a mixing bowl, beat the cream cheese with a mixer on medium-low speed until smooth, around 3 minutes. Beat in the remaining sugar until incorporated, 1-3 minutes. Beat in the sour cream, lemon juice, vanilla until incorporated, 1-3 minutes. Beat in the egg yolks, two at a time, until combined, 1-3 minutes.
Brush the inside of the crust CAREFULLY with remaining 1 Tbs melted butter. Set pan on a rimmed baking sheet. Carefully pour the filling into the pan. Bake for 10 minutes.
Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the center registers 150 degrees on a instant-read thermometer, about 1 ½ hours.
Transfer the cheesecake to a wire rack and run a knife around the edges of the cake. Cool the cake until just barely warm, 2 ½ to 3 hours, running a knife around the edge every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.
To unmold cake, wrap a wet, hot kitchen towel around the cake pan and let sit for 1 minute. Remove the sides of the pan and carefully slide the cake onto a cake platter. Let sit at room temperature for 30 minutes before serving.
STRAWBERRY TOPPING:
Toss berries, sugar and salt in medium bowl: let stand until the berries have released their juices and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
Process jam in food processor until smooth, about 8 seconds. Transfer to small saucepan. Bring the jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice and pour the warm liquid over the strawberries and stir to combine. Let cool, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake. |
This recipe for New York Cheesecake is from