Email to Marla Hudgins      

New York-Style Cheesecake with Strawberry Sauce

Source of Recipe

David


List of Ingredients

New York-Style Cheesecake with Strawberry Sauce

1 cup graham cracker crumbs
2-1/2 Tbs. unsalted butter, softened
1-1/2 Tbs. sugar + 1-1/2 cups
2-1/2 lbs. cream cheese, softened
1 lemon, zested
1 orange, zested
1/2 tsp. vanilla extract
3 Tbs. flour
5 eggs
2 egg yolks
1/2 cup sour cream
1 vanilla bean, seeds scraped from inside of pod and reserved
1 tsp. bourbon

STRAWBERRY SAUCE:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 tsp. finely grated lemon zest
2 Tbs. kirsch or brandy




Recipe

Heat oven to 375. Butter the bottom of a 9” springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1-1/2 Tbs. sugar and mix well.

Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of pan.

Lower oven temperature to 350. In a large mixing bowl with an electric mixer, combine cream cheese, 1-1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and bourbon and mix until smooth. Pour mixture into prepared pan. Wrap the pan in 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. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Cut into wedges and top with strawberry sauce.

STRAWBERRY SAUCE:

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.