NY Style Cheesecake
A creamy, decadent dessert that offers a healthier twist with high protein and low carbs, perfect for families.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Forms a crunchy, sweet base for the cheesecake.
- 2 tablespoons Brown sugar Adds a rich depth of flavor to the crust.
- 5 tablespoons Unsalted butter Binds the crust and adds moisture.
For the filling
- 16 oz Cream cheese The star of the show, giving richness and creaminess.
- 3/4 cup Granulated sugar Balances sweetness and creaminess in the filling.
- 1 cup Sour cream Adds tanginess and keeps the filling soft.
- 3 large Eggs Provide stability and structure to the cheesecake.
- 1 cup Heavy whipping cream Contributes to a luxuriously creamy texture.
- 2 tablespoons Cornstarch Helps create a smooth filling without cracks.
- 1 teaspoon Vanilla extract Enhances the cheesecake’s flavor profile.
For the topping
- 2 cups Fresh strawberries A delightful topping that adds freshness.
- 2 tablespoons Lemon juice Brightens flavors and balances sweetness.
- 1 cup Water Helps dissolve sugar for the strawberry sauce.
- 1 teaspoon Vanilla extract Extra flavor for the strawberry sauce.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan to form a smooth crust.
- Bake the crust for about 10 minutes until lightly golden. Allow it to cool.
Cooking
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Add the granulated sugar, sour cream, and 1 teaspoon of vanilla extract. Beat until fully incorporated.
- One by one, add the eggs, mixing well after each addition. Avoid overmixing.
- Gradually mix in the heavy cream and cornstarch until smooth.
- Pour the filling over the cooled crust, spreading it evenly.
- Bake in the preheated oven for about 45-50 minutes until the edges are set and the middle jiggles slightly.
Serving
- Once baked, turn off the oven and leave the cheesecake inside for an hour.
- Carefully run a knife around the edge of the cheesecake to loosen it.
- Cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.
- Prepare the strawberry sauce by simmering strawberries, sugar, lemon juice, and water until syrupy. Finish with a splash of vanilla extract.
- Slice, drizzle with the sauce, and enjoy your delicious creation!
Notes
For a special twist, replace vanilla with almond extract. Store leftovers in an airtight container in the fridge for freshness. Freezing is possible for up to 3 months. Thaw in the refrigerator overnight.