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New York Style Strawberry Cheesecake




Source of Recipe


Internet


List of Ingredients




GRAHAM CRUST
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons brown sugar
1/4 teaspoon cinnamon

ALTERNATE SHORTBREAD CRUST
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/3 cup sugar
1 egg
1/2 cup unsalted butter softened

FILLING
1/2 pounds cream cheese
1 1/2 cups sugar
1/4 cup all-purpose flour
6 eggs
2 egg yolks
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
1/3 cup whipping cream
2 teaspoons each lemon and orange zests, finely minced

SOUR CREAM TOPPING
2 cups sour cream
1/2 teaspoons vanilla
2 tablespoons sugar

GARNISH: Strawberries, Apricot Jam


Recipe



Graham Crust: Toss all ingredients together to combine. Press into bottom of a nine or ten inch springform pan. Chill while preparing filling.

Alternate Shortbread Crust: Cream the butter and sugar until light and fluffy. Blend in the egg to make a smooth mixture. Fold in the flour and salt to make a soft dough. Wrap and chill 45 minutes. Roll out 1/3 of the dough to cover the bottom of a nine or ten inch springform pan. Prick dough with a fork. Preheat oven to 400 F and bake 15-20 minutes. Remove from oven and cool crust very well. Use remaining dough to fit or pat onto sides of pan. Set aside.

Filling: Cream the cheese on slow speed and add the sugar and flour. Add eggs, then yolks, one by one until thoroughly incorporated. Stir in vanilla, lemon juice and zests.

Bake for 15 minutes at 425 F. Reduce heat to 225 F and bake an additional 55-60 minutes or until cheesecake is just set, but now browned. (Do not let cheesecake color or bake too long so that the sides begin to rise and show cracks)

Sour Cream Topping: Meanwhile, in a small bowl, mix sour cream, vanilla and sugar and set aside.

Remove cake from oven and increase oven temperature to 350 F. Gently spread sour cream over cake and return to oven to bake an additional 8 minutes. Remove cake to refrigerator immediately and chill overnight. Decorate with strawberries or fresh fruit.

STRAWBERRY TOPPING

2 pints fresh strawberries, sliced in half if large, or whole small berries*
1/2 cup, apricot jam for glaze, warmed
2-4 tablespoons water

* Instead of slicing the berries, simply stand them upright (ends are
trimmed) in concentric circles on cake.

Prepare apricot jam by heat jam with a little water in a saucepan. Heat on low until jam is thinned. Strain through mesh sieve and return to saucepan. Keep warm until needed, thinning with additional tablespoons of water if mixture thickens.

Unmold chilled cake and brush top with apricot glaze. Arrange berries in decorative concentric circles making sure all cake surface is covered. Gently brush apricot glaze over fruit topping using a small pastry brush. Chill until serving time.