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NY Style Recipe for Strawberry CheesecakeThis recipe for Strawberry Cheesecake makes a traditional NY style cheesecake. With a graham cracker crust and creamy filling topped with a fresh strawberry sauce, your family and friends will be begging for more. To have the best tasting cheesecake, prepare this easy cheesecake and strawberry sauce at least one day ahead. Ingredients Crust
Filling
Strawberry Topping
Preparation Place oven rack in center of oven. Preheat oven to 350 degrees F. Grease, or spray with cooking spray, a 9-inch springform pan. Prepare crust. In a medium bowl combine the graham cracker crumbs, sugar and melted butter. Press the crumbs evenly over the bottom and about 1 inch up the sides of the pan. Prepare the filling. In a large bowl, with mixer on medium speed, beat the cream cheese, sugar, and flour until smooth, about 2 minutes, scraping the bowl occasionally. Add the eggs, one at a time, beating well after each addition. Add the heavy cream, lemon rind and vanilla, beat until incorporated. Pour the filling into the crust. Bake for 15 minutes and then lower the oven temperature to 250 degrees F and continue to bake for another 90 minutes or until firm and only the center of the cheesecake looks a little wiggly. Remove from oven and place on a wire rack to cool. Let cool to room temperature before covering with plastic wrap and refrigerating. Refrigerate for at least 8 hours, but to have an even better tasting cheesecake, refrigerate for at least a day. Prepare strawberry topping (this can be made one to two days ahead). Puree half the strawberries and the sugar in a food processor or blender. Transfer to a bowl and add the remaining strawberries. Stir and let sit for 30 minutes. Spoon strawberries over cheesecake slices before serving. Return to Strawberry Cheesecake Recipes
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