New York Cheesecake with Strawberry Sauce

While it may seem like a culinary masterpiece, trust me when I say that crafting the perfect New York Cheesecake can be simple, straightforward, and oh-so-rewarding. You're about to embark on a delightful journey into the world of heavenly indulgence, and by the end of it, you'll be hailed as the cheesecake connoisseur among your friends and family.

Picture this: a velvety cheesecake that practically melts in your mouth, a buttery biscuit crust that's both crumbly and perfect, and an abundance of creamy goodness that's the stuff of dreams. This is not just any cheesecake; it's the creamiest cheesecake, lovingly crafted with a recipe that's designed for simplicity, yet delivers unparalleled richness and flavour.

New York Cheesecake, the undisputed king of cheesecakes, is a sumptuous dessert that never fails to impress. With a buttery, crumbly crust that perfectly complements the creamy and velvety cheesecake filling, this treat is a true crowd-pleaser. It's the ideal dessert for any occasion, from family gatherings to a cozy night in. Served plain or with a delightful berry sauce, it's a dessert that's sure to leave everyone craving for seconds.

Ingredients you will need:

• Digestive biscuits

• Melted unsalted butter

• Cream cheese

• Caster sugar

• Sour cream or Yogurt

• Heavy cream

• Eggs+ egg yolk

• Corn flour

• Vanilla extract

• Lemon

• A pinch of salt

For the Crust:

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Place 400g of digestive biscuits in a food processor and pulse until they resemble fine crumbs, much like breadcrumbs. Add a pinch of salt to enhance the flavors and pour in 170g of melted unsalted butter. Mix or pulse it until it resembles wet sand. You'll know it's ready when you can squeeze it, and it holds together. This is the base of your cheesecake.

Transfer the biscuit mixture to a 9-inch (23 cm) springform baking tin, spreading it evenly across the base. Don't forget to take it up the sides of the tin for that extra crust. Bake the crust in the preheated oven for 10 minutes, allowing it to set. Afterward, remove it from the oven and let it cool.

For the Cheesecake Filling:

In a large mixing bowl, combine 500g of cream cheese and 100g of caster sugar. Use an electric mixer or a hand whisk to beat the cream cheese and sugar together until they're smooth and creamy, setting the foundation for your velvety cheesecake. Add 240g of sour cream, the zest of one lemon, the juice of one lemon, and a generous tablespoon of vanilla extract. Mix these ingredients until well combined.

Incorporate 2 eggs and 1 egg yolk, one at a time, making sure each is fully incorporated before adding the next. Be cautious not to over-mix to avoid introducing air into the batter.

Pour in 200g of heavy cream, add 2 tablespoons of cornflour for the perfect consistency, and a pinch of salt to balance the flavors. Mix until your cheesecake batter is silky and well combined.

Baking the Cheesecake:

Carefully pour the cheesecake mixture onto the prepared crust in your baking tin. Cover the base of the tin with aluminum foil, ensuring it's sealed tightly to prevent any water from entering during the baking process.

Place the tin in a larger, deep baking pan. Fill the larger pan with about 1 inch of hot water. This water bath method ensures even, gentle baking that prevents cracks in your cheesecake.

Bake in the preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for the first 20 minutes. This initial high temperature sets the edges of the cheesecake. After 20 minutes, reduce the oven temperature to 150 degrees Celsius (300 degrees Fahrenheit), and continue baking for another 30 minutes. This lower temperature gently bakes the center to achieve that creamy perfection.

Once the baking time is up, do not open the oven door. Allow the cheesecake to sit undisturbed for another hour. This gradual cooling process prevents cracks and helps maintain the creamy texture. After this resting period, carefully remove the cheesecake from the oven. Let it cool to room temperature in the baking tin, then transfer it to the refrigerator. Chill the cheesecake for at least 4-6 hours, or overnight if possible, before serving. This extended chilling period ensures that your cheesecake is perfectly set and creamy.

Strawberry Compote -

The cheesecake is delicious as it is but you can take it to the next level with a sweet zesty strawberry compote. It adds an extra freshness to the cheesecake and makes it so much more delicious. If you do not like strawberries you can replace them with any other berry of your choice. For the strawberry compote you will need-

• Fresh or frozen strawberries

• Sugar

• Lemon juice

To make the strawberry compote, mix all the ingredients in a nonstick saucepan and cook for 5-7 minutes on medium-low heat until a thick and saucy compote forms. It will thicken more as it cools. If you prefer a more thicker sauce make a cornflour slurry with 1 tbsp cornflour mixed with water and add to the strawberry compote. Let cool completely.

When ready to serve, pour the compote onto the cheesecake, and decorate with fresh strawberries. Serve, and enjoy!!

Hi!! My name is Maleeha ,  your passionate host and fellow food enthusiast, and I'm thrilled to take you on a delectable journey through the world of baking, cooking, and dessert-making