Simply Delicious New York Style Cheesecake With Strawberry Sauce Recipes

Steps:

• For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in).
• Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside.
• For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth.
• Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan.
• For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease the bottom and sides of a 9-inch springform pan.
• Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
• Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
• Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
• Pour milk into cream cheese mixture and whisk until just combined.
• Whisk in eggs, one at a time, stirring well after each addition.
• Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
• Pour mixture into prepared springform pan.
• Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Steps:

• Preheat oven to 350 degrees.
• Combine graham cracker crumbs, melted butter & 2 tbsp sugar, mixing well.
• Press onto bottom of a 10 inch springform pan, pressing up sides slightly.
• Bake in preheated oven about 8-10 minutes.
• Set aside to cool.
• In large mixing bowl using an electric mixer combine cream cheese, 1 3/4 cup sugar, zests and vanilla extract beating until light and creamy.
• Add the flour, eggs, yolks, sour cream, vanilla bean seeds and bourbon and mix just until smooth.
• Pour mixture into the prepared springform pan.
• Wrap the pan with heavy duty foil and place in a roasting pan.
• Fill the roasting pan with enough hot water to come half way up the sides of the pan.
• Bake for 1 1/2 hours.
• Remove from oven and remove from water bath.
• Remove foil and place on counter until it comes to room temperature.
• Place in refrigerator overnight or at least 6 hours.

Steps:

• Preheat oven to 400 degrees F.
• Combine flour, sugar and lemon peel.
• Make a well in center and drop in egg yolk, butter and vanilla.
• Quickly work together until well blended.
• Wrap in waxed paper and chill 1 hour.
• Detach bottom from springform pan.
• Roll out about 1/3 of the dough 1/8" thick.
• Fit over bottom of buttered 9" springform pan.
• Trim and save extra dough.
• Bake circle of dough about 8-10 minutes or until golden.
• Cool.
• Butter sides of pan and place sides over bottom.
• Turn up oven to 500 degrees F.
• Roll out remaining dough and line pan 3/4 of the way up sides.
• Blend together cream cheese, sugar, flour, grated peels and vanilla until smooth.
• Add eggs, one at a time, mixing well after each addition.
• Blend in cream thoroughly.
• Turn cheese mixture into springform pan and bake 10-12 minutes.
• Reduce heat to 200 degrees F and bake 1 hour.
• Cool in a draft-free place and top with Strawberry Glaze (** Recipe Follows).
• Remove sides of pan and refrigerate cake.
• To Make Strawberry Glaze:.
• Reserve the largest and most attractive berries for the top of cheesecake.
• Crush about 1 cup berries in a saucepan; add sugar, water, cornstarch and salt.
• Stirring constantly,boil mixture for about 2 minutes.
• Blend in butter.
• Remove from heat, pour into blender and puree.
• Let cool slightly.
• Arrange whole berries on cheesecake and spoon glaze over all.
• Chill several hours before serving time.