Of course! Here is a detailed recipe for a classic, creamy, and decadent New York-Style Strawberry Cheesecake with a graham cracker crust and a gorgeous strawberry topping. This recipe focuses on technique to avoid cracks and ensure a smooth, luxurious texture.
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The Spirit of the Dish
A perfect cheesecake is all about patience and precision. It should be rich, dense, and creamy, with a bright, fruity topping that cuts through the richness. The key to a crack-free top is gentle baking and slow, gradual cooling.
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Classic Strawberry Cheesecake
This recipe makes one 9-inch cheesecake, serving 12-16 people.
Ingredients:
For the Graham Cracker Crust:
· 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)
· ⅓ cup (65g) granulated sugar
· 6 tablespoons (85g) unsalted butter, melted
· A pinch of salt
For the Cheesecake Filling:
· 4 (8-ounce) blocks (904g) full-fat cream cheese, at room temperature
· 1 cup (200g) granulated sugar
· 1 cup (240g) full-fat sour cream, at room temperature
· 1 teaspoon pure vanilla extract
· 2 teaspoons lemon juice
· 3 large eggs, at room temperature
For the Strawberry Topping:
· 1 lb (450g) fresh strawberries, hulled and sliced
· ⅓ cup (65g) granulated sugar
· 1 tablespoon lemon juice
· 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
· Optional: 1-2 tablespoons strawberry jam, warmed and strained, for glazing
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Instructions:
Part 1: The Crust
1. Preheat Oven: Preheat oven to 325°F (160°C).
2. Make Crumbs: Pulse graham crackers in a food processor until fine crumbs form.
3. Combine: In a bowl, mix the crumbs, sugar, and melted butter until combined and moistened.
4. Press into Pan: Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed cup to press it down evenly.
5. Pre-bake: Bake the crust for 10 minutes. Remove and let it cool slightly. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil to prevent water leakage during the water bath.
Part 2: The Filling & Water Bath
1. Beat Cream Cheese: Using a stand mixer with a paddle attachment (or a hand mixer), beat the room-temperature cream cheese on medium speed until completely smooth and creamy (about 2 minutes). Scrape down the bowl and beaters often.
2. Add Sugar: Add the sugar and beat until fully incorporated, another 1-2 minutes.
3. Add Sour Cream & Flavorings: Add the sour cream, vanilla extract, and lemon juice. Beat on low speed until just combined.
4. Add Eggs: Add the eggs one at a time, beating on low speed after each addition until just mixed. Do not overmix once the eggs are added. The final batter should be smooth and well-combined but not aerated.
5. Prepare for Water Bath: Pour the filling over the cooled crust. Tap the pan on the counter a few times to release any large air bubbles.
6. Bake: Place the foil-wrapped springform pan into a large roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is crucial for even, gentle baking and prevents cracks.
7. Bake Time: Bake for 55-70 minutes. The edges will be set, but the center will still have a slight jiggle (like Jell-O) when you gently shake the pan.
8. Cool in Oven: Turn off the oven, crack the oven door open about 1 inch, and let the cheesecake cool inside for 1 hour. This gradual temperature change is the #1 secret to preventing cracks.
9. Cool Completely: Remove the cheesecake from the water bath, remove the foil, and place it on a wire rack to cool to room temperature. Then, refrigerate uncovered for at least 6 hours, but preferably overnight.
Part 3: The Strawberry Topping
1. Macerate: About 1 hour before serving, combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 30 minutes to release juices.
2. Cook: Transfer the strawberries and their juices to a saucepan. Bring to a simmer over medium heat.
3. Thicken: Stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the juices have thickened and become glossy.
4. Cool: Remove from heat and let the topping cool completely before spreading it over the chilled cheesecake.
5. Optional Glaze: For a shiny finish, brush the strawberries with a thin layer of warmed, strained strawberry jam.
To Serve: Run a thin knife around the edge of the springform pan before releasing the clasp. Slice with a sharp knife dipped in hot water for clean cuts.
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Pro Tips for Success:
· Room Temperature is NON-NEGOTIABLE: Cold ingredients will overmix and incorporate air, leading to a puffy, cracked cheesecake that will fall.
· Low and Slow Mixing: Overmixing, especially after adding eggs, incorporates air bubbles which expand and cause cracks. Mix on low speed and only until combined.
· The Water Bath is Essential: It creates a steamy environment for gentle, even cooking, preventing the edges from overcooking before the center is done.
· Patience in Cooling: Rushing the cooling process is the most common cause of cracks. The gradual cool-down in the oven is your best insurance policy.
· Chill Thoroughly: The cheesecake must set fully in the fridge for the perfect creamy, dense texture. Overnight is best.
Enjoy your magnificent, homemade strawberry cheesecake