New York Cheesecake

This was my first attempt at making a cheesecake. I chose to make a New York style cheesecake with a strawberry topping. The results were absolutely delicious! My boyfriend ate it all in 2 days! =] Here is the recipe:

Crust:

2 cups (200 grams) of graham cracker crumbs

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Filling:

32 ounces (1 kg) cream cheese, room temperature (use full fat, not reduced or

fat free cream cheese)

1 cup (200 grams) granulated white sugar

3 tablespoons (35 grams) all purpose flour

5 large eggs, room temperature

1/3 cup (80 ml) heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Topping:

1 pint strawberries, cleaned and stemmed

1/3 cup white sugar

1 teaspoon vanilla

Tips: Sometimes the surface of the cheesecake cracks. To help prevent this

from happening do not over beat the batter, especially when creaming

the cheese and sugar.

Another reason for cracking is overbaking the cheesecake. Your cheesecake

is done when it is firm but the middle may still look a little wet.

Also, make sure the springform pan is well greased as cracking can occur

if the cheesecake sticks to the sides as it cools.

New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm)

springform pan. Place the springform pan on a larger baking pan to catch

any leakage while the cheesecake is baking. Preheat oven to

350 degrees F (177 degrees C) with rack in center of oven.

For Crust: In a medium sized bowl combine the graham cracker crumbs,

sugar, and melted butter. Press the crumbs evenly over the bottom and

about 1 inch (2.5 cm) up the sides of the springform pan. Cover and

refrigerate while you make the filling.

For Filling: In bowl of your electric mixer place the cream cheese, sugar,

and flour. Beat on medium speed until smooth (about 2 minutes), scraping

down the bowl as needed. Add the eggs, one at a time, beating well

(about 30 seconds) after each addition. Scrape down the sides of the

bowl. Add the whipping cream, lemon zest, vanilla extract and beat until

incorporated. Remove the crust from the refrigerator and pour in the filling.

Place the cheesecake pan on a larger baking pan and place in the oven.

Bake for 15 minutes and then lower the oven temperature to

250 degrees F (120 degrees C) and continue to bake for about another

60 - 90 minutes or until firm and only the center of the cheesecake

looks a little wet and wobbly. (The baking time can vary due to the

differences in ovens, so make sure to check that the cheesecake is firm

with only the center being a little wet and wobbly.) Remove from oven and

place on a wire rack. Remove from oven and carefully run a knife or

spatula around the inside edge of pan to loosen the cheesecake

(helps prevent the surface from cracking as it cools).

Let cool completely before covering with plastic wrap. Refrigerate

several hours, preferably overnight.

For Topping: Cut about 1/3 of the strawberries in half. In a saucepan

over medium high heat, combine strawberries, sugar and vanilla. Cook,

stirring occasionally, until sauce thickens, about 5 minutes. Remove

from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder.

Store in refrigerator.

To Freeze: Place the cooled cheesecake on a baking pan and freeze,

uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag.

Seal and return to freezer. Can be frozen for several months. Thaw uncovered

cheesecake in the refrigerator overnight.