New York Cheesecake with strawberries

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This post is also available in german/deutschIs there anything better than New York Cheesecake? And then with strawberry sauce! I don´t think so. This cheesecake is so creamy, rich and cheesy. And the fruity strawberry sauce is also great. Get ready for this super tasty New York Cheesecake recipe. Classically, the New York cheesecake is made with a biscuit base, but I chose the fast version and chose a cookie base.There are countless cheesecake recipes and I have already baked and tried some. Often they were too dry or too soft. And so I created this delicious but simple cheesecake recipe.

With my tips for a creamy New York Cheesecake, you’ll be soon a cheesecake pro.

Tips and tricks for a rich and creamy cheesecake
Preparation is the alpha and omega of baking and not just for a cheesecake.

1. Read the entire recipe from start to finish. So you have a small overview and knows what to expect.
2. All ingredients should be room warm, so all the ingredients combine perfectly with each other.
3. Use the best quality ingredients and if possible, don´t use a reduced-fat cream cheese. You will taste the difference.
4. Don´t over mix the cheesecake filling too long and strong. There should be as less air bubbles as possible under the mass. If you do not have a food processor, it is best to work with a whisk. A hand mixer usually beats too much air underneath.
5. New York Cheesecake is baked in a water bath, german cheesecake not.
6. By baking in a water bath, the tearing in the cake is prevented / bzw. minimized and it gets deliciously creamy.
7. Open the oven door after 50 minutes of baking If you want to cover the cake.
8. The cheesecake still picks up after baking, so don´tt leave it too long in the oven.
9. After baking let the cheesecake slowly cool down for 1 hour in the oven by turning off the oven, and crack the door open. The difference too hot and cold isn´t too big and the cake can slowly relaxe.
10. Allow the cake to cool completely before you let it soak in the fridge overnight / 12 hours.

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New York Cheesecake Style
base
150 g cookies (like graham crackers)
65 g soft butter
filling
700 g cream cheese (room temp!)
100 ml whipped cream (room temp!)
150-180g of sugar
2 tbsp corn starch
1 tsp vanilla extract
2 eggs from happy chickens and 1 egg yolk,  (room temp!)
Strawberry sauce
600g strawberries
2-3 tbsp sugar
2 tbsp corn starch
1 tsp vanilla extract
Lemon abrasion, optional
also
20 cm springform pan
aluminum foil
Baking dish in which the Springform has space (for water bath)

Preheat the oven to 180 ° C and grease the springform pan. Lay out with baking paper. A circle for the bottom and a strip for the walls. Wrap the springform with aluminum foil.
base
Put the ingredients in a blender and finely grind. Put into the springform pan and firmly press down into the bottom and up the side of the pan. You can use a spoon or your fingers . Refrigerate for 10 minutes and then bake in the oven for 8-10 minutes. Make sure that the base doesn´t burn. Set it out to cool.
filling
In a small bowl mix together the eggs. Set aside.
Put cream cheese in a mixing bowl and mix until creamy. Add sugar and corn starch and mix at medium speed.(30 sec)
Scrap down the sides. Slowly mix the eggs in the mixture then add the whipped cream and vanilla. Pour the batter in the springform pan. Possibly tap the form on the table top that the air bubbles leave the filling.
Place the cake in a deeper baking tray or a square brownie dish (see picture) and pour hot water into the pan below. Bake on the middle rack for an hour and 30 minutes. The cake will puff up in the oven but will settle down after cooling.
After baking let the cheesecake slowly cool down for 1 hour in the oven by turning off the oven, and crack the door open. The difference too hot and cold isn´t too big and the cake can slowly relaxe.
Then let it cool completely in the mold and let it chill overnight in the fridge.
The next day, remove the pan and enjoy with strawberry sauce.
strawberry sauce
Slice 200 g of strawberries.
Add 400 g strawberries, starch, sugar, vanilla in a blender, place in a small saucepan and bring to a boil. Set aside and fold in the strawberry slices.
 If you try this new york cheesecake or one of my other recipes, please leave us a comment how you liked it. And if you take a picture of your meal to share it on Instagram, please don´t forget to tag @klaraslife and use the hashtag #klaraslife

Print Recipe

4 from 1 vote

New York Cheesecake

This New York Cheesecake style is so creamy, rich and dense. With my tips and tricks you will get the perfect New York Cheesecake also.

Prep Time30 mins

Course: baking

Cuisine: American

Keyword: cheese cake

Servings: 8 pieces

Author: Klaraslife

Ingredients

base

• 150 g cookies like graham crackers
• 65 g soft butter

filling

• 700 g cream cheese room temp!
• 100 ml whipped cream room temp!
• 150-180 g of sugar
• 2 tbsp corn starch
• 1 tsp vanilla extract
• 2 eggs from happy chickens and 1 egg yolk  (room temp!)

Strawberry sauce

• 600 g strawberries
• 2-3 tbsp sugar
• 2 tbsp corn starch
• 1 tsp vanilla extract
• Lemon abrasion optional

also

• 20 cm springform pan
• aluminum foil
• Baking dish in which the Springform has space for water bath

Instructions

• Preheat the oven to 180 ° C and grease the springform pan. Lay out with baking paper. A circle for the bottom and a strip for the walls. Wrap the springform with aluminum foil.

base

• Put the ingredients in a blender and finely grind. Put into the springform pan and firmly press down into the bottom and up the side of the pan. You can use a spoon or your fingers . Refrigerate for 10 minutes and then bake in the oven for 8-10 minutes. Make sure that the base doesn´t burn. Set it out to cool.

filling

• In a small bowl mix together the eggs. Set aside.
• Put cream cheese in a mixing bowl and mix until creamy. Add sugar and corn starch and mix at medium speed.(30 sec)
• Scrap down the sides. Slowly mix the eggs in the mixture then add the whipped cream and vanilla. Pour the batter in the springform pan. Possibly tap the form on the table top that the air bubbles leave the filling.
• Place the cake in a deeper baking tray or a square brownie dish (see picture) and pour hot water into the pan below. Bake on the middle rack for an hour and 30 minutes. The cake will puff up in the oven but will settle down after cooling.
• After baking let the cheesecake slowly cool down for 1 hour in the oven by turning off the oven, and crack the door open. The difference too hot and cold isn´t too big and the cake can slowly relaxe.
• Then let it cool completely in the mold and let it chill overnight in the fridge.
• The next day, remove the pan and enjoy with strawberry sauce.

strawberry sauce

• Slice 200 g of strawberries.
• Add 400 g strawberries, starch, sugar, vanilla in a blender, place in a small saucepan and bring to a boil. Set aside and fold in the strawberry slices.

Notes

If you want a vegan New York cheesecake. Use soy products and egg replacement powder. But I have´t tried this before.

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