New York Style With Strawberries Recipe
New York Style Cheesecake on a Graham Cracker Crust made by The Cheesecake Factory Bakery topped with Strawberry Topping.
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Ingredients
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Graham Cracker Crust
Cheesecake Filling
Strawberry Topping
Method
Graham Cracker Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Bake the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and flour, mixing until just combined. Add the eggs, one at a time, mixing on low speed after each addition until incorporated.
- 5
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 6
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 7
Chill in the Refrigerator
After cooling, remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Strawberry Topping
- 8
Prepare the Strawberries
In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat the strawberries.
- 9
Let the Topping Sit
Allow the mixture to sit for about 15-20 minutes, letting the strawberries release their juices.
Serving
- 10
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan and slice. Top each slice with the prepared strawberry topping before serving.
