New York–Style cheesecake with strawberry topping
🧾 Ingredients (serves 4)
For the crust:
• 100g graham crackers (or digestive biscuits), crushed
• 50g unsalted butter, melted
• 1 tbsp sugar
For the filling:
• 400g cream cheese, softened
• 100g granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 100ml sour cream
• 1 tbsp cornstarch
For the topping:
• 150g fresh strawberries, hulled and halved
• 2 tbsp sugar
• 1 tsp lemon juice
• Optional: 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
Method
1. Prep the crust:
◦ Crush graham crackers into fine crumbs.
◦ Mix with melted butter and sugar until evenly combined.
◦ Press into a lined 6-inch springform pan and bake at 160°C (320°F) for 10 minutes. Cool completely.
2. Make the filling:
◦ Beat softened cream cheese until smooth.
◦ Add sugar, vanilla, and cornstarch. Mix well.
◦ Incorporate eggs one at a time, then fold in sour cream.
◦ Pour over the cooled crust.
3. Bake and chill:
◦ Bake at 160°C (320°F) for 45–50 minutes until edges are set and center slightly jiggles.
◦ Let cool in the oven with the door ajar for 1 hour.
◦ Refrigerate for at least 4 hours or overnight.
4. Make strawberry topping:
◦ Simmer halved strawberries with sugar and lemon juice for 5–7 minutes.
◦ Optional: Add cornstarch slurry to thicken.
◦ Cool completely before using.
5. Serve:
◦ Spoon strawberry topping over chilled cheesecake.
◦ Slice with a hot knife for clean edges and serve.
💡 Tips
• Use room-temperature ingredients for a smooth filling.
• Don’t overmix after adding eggs to avoid cracks.
• A water bath helps prevent surface cracks (optional but recommended).
• For clean slices, dip knife in hot water and wipe between cuts.
• Topping can be made ahead and stored in the fridge for 2–3 days.
thanks for visit suvaii