The outcome: A moist, creamy, and delicious cheesecake with a nice touch of redness from the berries.
strawberry cheesecake new york style (9-inch)
for the crust:
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
for the filling:
24 oz cream cheese, at room temperature
1 1/4 cups sugar
4 eggs
1/4 cup sour cream (Ricardo uses 1/2 cup 35% cream)
1 tablespoon vanilla extract
for the strawberry topping:
4 cups fresh strawberries
1/2 teaspoon gelatin
1 tablespoon cold water
1/4 cup sugar
1 tablespoon lemon juice
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Wrap the outside (bottom and sides) of the springform pan with aluminum foil, making sure it's watertight. Turn the oven temperature down to 325 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream and vanilla. Mix thoroughly and pour into the cooled crust.
Prepare a bain-marie: Place the springform pan in a large baking dish. Fill the baking dish with boiling water until it comes halfway up the side of the pan. Bake in the middle of the oven until the filling is set at the edges but the centre trembles slightly when shaken, about 70 minutes. Turn off the oven, leaving the cake inside with the door slightly ajar for 1 hour. Remove the pan from the bain-marie. Remove the foil from the pan. Run a thin knife around the inside edge of the pan. Cover and refrigerate until completely chilled, about 4 hours.
To make the strawberry topping, quarter 1/2 cup of the strawberries and set aside. In a bowl, sprinkle the gelatin on the water and let it soften for 5 minutes, set aside. In a small saucepan, bring the quartered strawberries, sugar and lemon to a boil while stirring. Cover, reduce the heat and simmer gently for 5 minutes. Strain; you should have about 1/2 cup of strawberry syrup. Discard the cooked strawberries and add the gelatin to the hot syrup and stir until dissolved. Arrange the fresh strawberries on the top of the cake and brush the berries with the syrup to glaze them.