How To Make New York Style Cheesecake?
New York-style cheesecake is a favorite dessert for my husband, Michael. In fact, almost 20 years ago, the first time I met my future mother-in-law, she told me that the way to Michael’s heart was through his stomach and that she bribed him with a slice of cheesecake anytime she wanted him to do something when she was a child. She may be a traditional lady, but I got the message clear and loud: learn to make a good cheesecake.
I beat cream cheese until smooth and moist to make the filling.
Step 7:
I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.
Step 8:
After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.
P.S: don’t introduce a lot of air into the batter, please.
Step 9:
I added in the sour cream at last.
Step 10:
In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.
Step 11:
I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).
Step 12:
I placed them in the oven and bake at 325 F for 60 to 50 minutes.
Step 13:
I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.
Step 14:
I covered the top when cooled and put it in the refrigerator to chill throughout the night.
This is how I made the strawberry topping:
Step 15:
I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.
Step 16:
I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!
ENJOY IT!