New York Cheesecake with Strawberry Sauce
10 servings
90 minutes
New York cheesecake with strawberry sauce is the embodiment of elegance and rich flavor. This famous dessert, which appeared in America in the early 20th century, features a dense, delicate texture thanks to cream cheese and sour cream. The light acidity of lemon juice adds sophistication, while vanilla extract enriches the aroma. The crunchy cookie base adds contrast and completes the composition. The special magic comes from the strawberry sauce — bright, sweet, and refreshing, it highlights the creamy tenderness of the cheesecake. It is the perfect dessert for a festive dinner or a cozy tea party that will win the heart of any gourmet.
1
For the base: 5 tbsp melted butter, plus more for greasing the pan; 110 g dry cookies, such as ginger (graham crackers), crushed into fine crumbs in a processor; 1 tbsp sugar.
- Melted butter: 5 tablespoon
- Gingerbread cookies: 110 g
- Sugar: 0.5 glass
2
For the cheesecake: 1 kg 130 g of cream cheese (Philadelphia, cream cheese) at room temperature; 1/8 tsp salt; 1.5 cups (300 g) sugar; 1/3 cup sour cream; 2 tbsp fresh lemon juice (about one lemon); 2 tsp vanilla extract; 2 yolks plus 6 eggs, at room temperature.
- Cream cheese: 1.13 kg
- Salt: pinch
- Sugar: 0.5 glass
- Sour cream: 3 tablespoons
- Lemon juice: 2 tablespoons
- Vanilla extract: 2 teaspoons
- Egg yolk: 2 pieces
- Chicken egg: 6 pieces
3
For strawberry sauce: 1 kg of strawberries, sliced; 0.5 cups of sugar, 1 cup of strawberry jam, blend until smooth; 2 tablespoons of lemon juice.
- Strawberry: 1 kg
- Sugar: 0.5 glass
- Strawberry jam: 1 glass
- Lemon juice: 2 tablespoons
4
Preheat the oven to 160 degrees. Grease the mold.
5
Mix the base ingredients, press the mixture to the bottom and sides of the mold (about 1 cm high). Bake until golden brown, about 13 minutes. Let it cool completely. Meanwhile, preheat the oven to 260 degrees. Don't worry, everything will be fine!
6
Mix the cream cheese with a mixer until smooth (about 1 minute). Add salt and half of the sugar, and beat at medium speed for another minute. Add the remaining sugar, beat for another minute. Add sour cream, lemon juice, and vanilla, mixing on low speed for about a minute. Add the yolks and beat at medium speed for 1 minute until well combined. Add eggs two at a time, mixing thoroughly with the mixer after each addition for 1 minute.
- Cream cheese: 1.13 kg
- Salt: pinch
- Sugar: 0.5 glass
- Sour cream: 3 tablespoons
- Lemon juice: 2 tablespoons
- Vanilla extract: 2 teaspoons
- Egg yolk: 2 pieces
- Chicken egg: 6 pieces
7
Place the mold on a baking sheet (in case the filling leaks), pour the cheese mixture onto the cooled base, and bake for 10 minutes. Without opening the oven, LOWER THE TEMPERATURE to 90 degrees and bake for about 1.5 hours. If you have an instant thermometer - great: the temperature in the center of the cheesecake should be 66 degrees. Cool for 2.5–3 hours, then chill in the refrigerator for at least 3 hours (the cheesecake can be stored in the refrigerator for up to 4 days).
8
Use a spatula or knife to separate the cheesecake from the sides, then remove the sides. Let it sit at room temperature for half an hour before slicing.
9
Serve with strawberry sauce.
10
For the sauce, mix strawberries with sugar, let sit for a few minutes, and drain the released juice.
- Strawberry: 1 kg
- Sugar: 0.5 glass
11
Heat the jam in a small saucepan and cook, stirring, for about 3 minutes until thickened. Mix with strawberries and lemon juice.
- Strawberry jam: 1 glass
- Lemon juice: 2 tablespoons