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how to make your Homemade New York Style Strawberry Yummy



For the Crust:

2 cups graham cracker crumbs
3 Tablespoons sugar
5 Tablespoons unsalted butter-melted
1/8 teaspoon salt

For the Filling:

2 lbs. full fat cream cheese-softened to room temperature
1½ cups sugar
¼ tsp. salt
2 teaspoons vanilla extract
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
4 eggs-room temperature
1 cup sour cream- room temperature


1 lb. fresh strawberries-diced
6 Tablespoons sugar
1 Tablespoon fresh lemon juice
½ teaspoon vanilla


Preheat the oven to 350 degrees Fahrenheit and position the rack in the lower third.

Cover the bottom and sides of your 9-inch springform pan with a double layer of extra-large aluminum foil, wrapping it snugly around the sides to ensure no water gets in during baking in a water bath.
To prepare the crust, combine graham cracker crumbs, sugar, melted butter, and salt in a large mixing bowl. In a springform pan, press the mixture into the bottom and sides. Set aside to cool after baking for 10-12 minutes.

Reduce the oven temperature to 325 degrees Fahrenheit!!!
To create the filling, beat softened cream cheese until it is creamy and smooth.

Gradually add the sugar until the mixture is light and fluffy. Then add the salt, vanilla, lemon juice, and cornstarch and mix well.
In a low-speed mixer, beat in the eggs one at a time, simply slowly combining the ingredients until smooth. You don’t want to use a lot of air when making the batter.

Finally, add the sour cream and mix well.
In a roasting pan, place the springform pan. Smooth the top of the batter in the springform pan. Pour boiling water halfway up the side of the springform pan in the roasting pan, making sure no water drips on the batter.

Preheat the oven to 325°F and bake for 1 hour and 40-50 minutes.
Allow 1 hour for the cheesecake to cool in the oven with the door slightly ajar (don’t forget to turn off the oven!!!).

Remove the cheesecake from the water bath, dry the bottom of the pan, loosen the cake with a thin knife around the edges, and cool to room temperature. Before adding the strawberry topping, cover the top and refrigerate it for at least 5 hours or overnight in the refrigerator.

When the cake has cooled completely, run a thin knife around it to loosen the ring from the springform pan. Place the cake on a dish to serve.

Strawberry Topping:

In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake


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