Strawberry Cake (Printable Version)
New York-style cheesecake with a tender graham crust, creamy texture, and strawberries on top. Gentle baking technique ensures perfection.
# Ingredients:
01 -
2 cups of crushed graham crackers.
02 -
Melted butter, 1/4 cup.
03 -
2 tablespoons of sugar for the base.
04 -
Softened cream cheese, 32 ounces (four blocks).
05 -
1 1/4 cups of sugar for the main layer.
06 -
Cornstarch, 2 tablespoons for filling.
07 -
4 eggs plus an extra yolk.
08 -
Sour cream, 1/2 cup.
09 -
1/4 cup of heavy whipping cream.
10 -
Vanilla extract, 1 tablespoon.
11 -
6 cups of water for the water bath.
12 -
Sugar for the topping, 1/2 cup.
13 -
1 tablespoon of cornstarch (topping).
14 -
Lemon juice, 1 tablespoon.
15 -
Fresh strawberries, 2 pounds.
# Steps:
01 -
Wrap the pan’s outside with foil, while lining the inside bottom with parchment paper.
02 -
Combine graham crumbs, sugar, and butter. Press into the pan base and bake at 350°F for 8 minutes.
03 -
Blend cream cheese till it’s nice and creamy. Add sugar, cornstarch, eggs, then mix in the creams and vanilla.
04 -
Pour the filling into the prepared pan, place it into a larger pan, then add hot water halfway up its sides.
05 -
Start at 400°F for 10 minutes, lower to 230°F to bake for an hour, then leave in the turned-off oven to cool for an additional hour.
06 -
Simmer half the strawberries with sugar, cornstarch, and lemon juice until it thickens. Then stir in the leftover berries.
07 -
Let it chill for 8 hours and serve it topped off with the strawberry mixture.
# Notes:
01 -
Don’t peek inside the oven while it’s baking!
02 -
It’s best if you chill it overnight.
03 -
A water bath keeps cracks away.