New York cheesecake with strawberry sauce

Ingredients

Cookie crust

150 grams (5.3 ounces) sugar cookies
70 grams (2.5 ounces) butter
pinch of salt

Cheese mass

500 grams (17.6 ounces) cream cheese
120 grams (4.2 ounces) powdered sugar
120 grams (4.2 ounces) heavy cream
2 eggs
1 teaspoon vanilla extract
0.5 teaspoon lemon zest

Strawberry sauce

400 grams (14.1 ounces) strawberries
30 grams (1 ounce) sugar
12 grams (0.4 ounces) cornstarch

Equipment

Blender
A good-quality blender is essential for creating fine cookie crumbs without leaving any chunky bits behind.
Mixing bowls
Use different sizes for mixing your ingredients efficiently. Glass bowls are ideal as they don't retain odors.
Whisk
Helps to combine ingredients like cream cheese smoothly. Opt for a sturdy whisk that can handle dense mixes.
Cheesecake pan
A springform pan is preferable as it makes it easier to remove the cheesecake without damaging the sides.
Baking sheet
Using this for the water bath ensures even baking and prevents the cheesecake from cracking.
Refrigerator
Essential for letting the cheesecake set properly. Make sure you have enough space to store it overnight.

Instructions

Step 1

**For the base**, blend the cookies into crumbs using a blender. Combine the obtained crumbs with melted butter and salt. Tip: Ensure the butter is evenly mixed for a firm crust.

Step 2

Press the mixture firmly to form the cheesecake base. Bake at a temperature of **200°C (392°F)** for 10 minutes. Tip: Use the back of a spoon to press the crumbs firmly.

Step 3

**For the cheesecake**, make sure all ingredients are at room temperature. Take them out of the refrigerator in advance. Tip: This helps to achieve a smooth, lump-free cheesecake batter.

Step 4

Combine cream cheese, powdered sugar, and cream, and mix with a whisk until smooth. Tip: Blend until fully combined and creamy.

Step 5

Gradually add the eggs, one at a time, while continuing to mix. Add the vanilla extract and lemon zest.

Step 6

Evenly distribute the mixture over the baked base. Place the cheesecake pan on a baking sheet or in another pan with water poured around it to create a water bath. Tip: Use a springform pan to make it easier to remove the cheesecake later.

Step 7

Bake the cheesecake for **60-80 minutes** at a temperature of **160°C (320°F)**. The center of the cheesecake should jiggle slightly.

Step 8

Leave the cheesecake in the oven to cool gradually. Then remove it from the pan, cover it, and refrigerate for **6-8 hours or overnight** to mature. Tip: Cooling slowly helps prevent cracks on the surface.

Step 9

**For the strawberry sauce**, blend half of the strawberries. Combine them with sugar and cornstarch.

Step 10

Place it on the heat, bring it to a boil, and simmer until thickened. Cut the remaining strawberries into pieces and add them to the sauce.

Step 11

Spread the strawberry sauce over the cheesecake, or you can drizzle the sauce over each individual slice. Tip: For a glossy finish, you can add a little bit of cornstarch slurry to the sauce.

Servings

Your cheesecake deserves a grand reveal! 🥳 Serve each slice with a generous drizzle of the luscious strawberry sauce that will make everyone’s taste buds dance.🕺 For a bit of extra flair, garnish with a dollop of fresh whipped cream and a mint leaf on top. 🌿

Hosting a tea party? 🍵 Pair this delightful cheesecake with a cup of chamomile or green tea to balance the flavors. You can also add a sprinkle of powdered sugar for an extra touch of elegance.✨

For a summer barbecue, this cheesecake can be the star dessert! 🍓 Slice it up and serve chilled with mixed berries on the side for a refreshing treat. 🌞

Variations

Looking for a gluten-free alternative? 🌾 No problem! Swap out the sugar cookies for your favorite gluten-free cookies, and voila! You’ve got a delicious cheesecake without the gluten.

Vegan friends, we’ve got you covered! 🌱 Use a blend of cashew cream and coconut milk instead of dairy cream cheese and cream. Replace eggs with a flaxseed or chia seed mixture (1 tbsp ground seeds + 3 tbsp water for each egg). No one will know the difference! 🙌

Faq

Why did my cheesecake crack?
Cracking can occur due to overbaking or a sudden temperature change. Make sure to follow the cooling instructions carefully to avoid this.
Can I freeze my cheesecake?
Yes! 🍰 Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
How do I know when my cheesecake is done?
Gently shake the pan; if the center jiggles slightly, but the edges are set, it’s done. 🚀
Can I use a different type of crust?
Absolutely! 🎉 Try using graham crackers, digestive biscuits, or even chocolate cookies for a different flavor.
How can I make sure the base stays firm?
Press the crumbs firmly into the pan and chill them before adding the filling. It helps in setting the crust better.
Can I make the strawberry sauce ahead of time?
Yes, you can prepare the sauce up to 3 days in advance. Store it in an airtight container in the refrigerator.