Delicious New York Cheesecake Recipe with Strawberry Jam

In a mixing bowl, combine all the dry ingredients: all-purpose flour, almond flour, powdered sugar, cornstarch, and salt. Mix well to ensure even distribution of the ingredients.

Add in the cold butter, cut into cubes. Using a paddle attachment or mixing by hand, blend the mixture until it resembles a uniform crumb. Be careful not to overheat the mixture! Once it comes together, stop mixing.

Next, incorporate the egg and mix until the dough is homogeneous.

Spread the crumbly mixture on a baking mat and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) on convection mode for about 25 minutes until golden brown. Stir the dough twice during baking for even color.

Once baked, allow it to cool, then crumble it finely using a blender. Mix in the melted butter until the dough holds together when pressed.

Press the mixture into the bottom and sides of a low 18 cm (7 inch) cake ring. Chill in the refrigerator or freezer for 20-30 minutes.

Chop the strawberries into pieces (frozen strawberries work, too). In a separate bowl, stir together the sugar and cornstarch.

Add the sugar mixture to the strawberries while stirring. Heat on medium until it comes to a boil and thickens.

Remove from heat and let cool.

In a mixing bowl, combine all ingredients: cream cheese, sugar, heavy cream, sour cream, eggs, egg yolk, and vanilla paste. Use a paddle attachment on medium speed until smooth and uniform.

If necessary, strain through a sieve or blend for an extra smooth mixture.