New York Cheesecake With Strawberry Sauce Recipe
If you're looking for a dessert that's rich, creamy, and oh-so-decadent, you can't go wrong with a classic New York cheesecake. And when you pair it with a sweet and tangy strawberry sauce, you've got a dessert that's sure to impress. This recipe is straightforward, but it does require a bit of time and effort. But trust us, the end result is worth it. So roll up your sleeves, preheat your oven, and let's get started.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 crackers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 4 (8-ounce) packages cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- For the sauce:
- 2 cups fresh strawberries, hulled and chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions:
For the crust:
1. Preheat your oven to 325°F.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, making sure it's packed tightly and evenly across the bottom. Use the bottom of a flat measuring cup or glass to help press it down.
4. Bake the crust for 10 minutes, until it's lightly golden brown. Let it cool while you make the filling.
For the filling:
1. In a large bowl, beat the cream cheese until it's smooth and creamy, about 2-3 minutes.
2. Add the sugar and vanilla extract, and beat until well combined.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream and mix until everything is well combined and smooth.
5. Pour the filling into the crust, smoothing it out with a spatula.
6. Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
7. Turn off the oven and crack the door open, letting the cheesecake cool slowly for about an hour.
8. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
For the sauce:
1. In a medium saucepan, combine the chopped strawberries, sugar, cornstarch, lemon juice, and water. Stir until well combined.
2. Cook the mixture over medium heat, stirring constantly, until it comes to a simmer and begins to thicken. This should take about 5-7 minutes.
3. Remove the sauce from the heat and let it cool slightly.
4. Once the sauce has cooled, you can either serve it as is or blend it with an immersion blender or regular blender to make it smoother. If you prefer a chunkier sauce, skip this step.
Final Thoughts:
When you're ready to serve your cheesecake, carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Spoon the strawberry sauce over the top of the cheesecake, making sure to get some sauce on each slice.
This New York cheesecake with strawberry sauce recipe is a classic dessert that's perfect for any occasion. Whether you're serving it for a special occasion or just because, this cheesecake is sure to be a hit. And with a little bit of patience and effort, you'll have a dessert that looks and tastes like it came straight from a bakery.
