New York Cheesecake With Strawberries, Caramel Or Chocolate Recipe

Preheat oven to 350°F (175°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside with a double layer of heavy-duty aluminum foil (to protect from water if using a water bath). Lightly butter the inside or spray with nonstick spray.

Combine graham cracker crumbs, 2 tsp sugar and a pinch of salt in a medium bowl. Add the melted butter and stir until the mixture resembles damp sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat-bottomed glass to compact it.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and allow to cool while you prepare the filling. Leave the oven on.

Reduce oven temperature to 325°F (160°C). Place a large kettle of water on the stove to boil for a water bath (optional but recommended for a crack-free cheesecake).

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and the 1 tsp salt; beat on medium-low until incorporated, about 1–2 minutes. Avoid incorporating too much air.

Beat in the sour cream until smooth and combined, about 30 seconds.

Add the eggs one at a time, beating just until combined after each addition. Do not overbeat. Add the vanilla, lemon juice and lemon zest (if using), and mix briefly.

With the mixer on low, add the flour (or cornstarch) and beat only until just combined and smooth, scraping down the bowl to ensure even mixing. The batter should be silky and pourable.

Pour the filling over the cooled crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath. Alternatively, bake without a water bath, but watch for edges browning.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken (it should not be liquid). Rotate the pan halfway through baking if your oven has hot spots.

Turn the oven off, crack the oven door open, and let the cheesecake cool in the oven for 1 hour to minimize cracking.

Remove the cheesecake from the water bath and take off the foil. Cool completely at room temperature for 1 hour, then refrigerate (uncovered) for at least 4 hours, preferably overnight, to fully set.

While the cheesecake chills or up to an hour before serving, make the strawberry topping. In a small saucepan combine the quartered strawberries, 3 tbsp sugar and 1 tbsp lemon juice. Stir to combine.

Cook over medium heat, stirring occasionally, until the strawberries release juice and soften, about 5–8 minutes. For a chunkier topping, cook less; for a saucier topping, cook longer.

If a thicker glaze is desired, mix 1 tsp cornstarch with 1 tsp cold water until smooth, then stir it into the strawberries and bring to a gentle boil for 1 minute until thickened. Remove from heat and cool to room temperature; the mixture will thicken further as it cools.

Chill the strawberry topping in the refrigerator until ready to serve. Spoon over slices of chilled cheesecake when serving.

To make caramel, use a medium heavy-bottomed saucepan. Add 1 cup granulated sugar and 2 tbsp water and stir gently to moisten the sugar. Place over medium heat without stirring; instead, swirl the pan gently as needed to promote even melting.

Cook until the sugar turns a deep amber color (watch closely to avoid burning). Remove from heat and immediately stir in the 6 tbs butter (be careful—mixture will bubble).

Gradually whisk in the 1/2 cup warm heavy cream until smooth. If the caramel seizes, return to low heat and whisk until smooth. Stir in 1/2 tsp salt for salted caramel, if desired.

Allow caramel to cool to warm or room temperature before drizzling over cheesecake. Store any leftover caramel in the refrigerator and gently rewarm before serving.

Place 6 oz chopped chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.

Pour the hot cream over the chocolate and let sit for 1 minute to soften, then gently stir until smooth and glossy. Stir in 1 tsp butter and 1/4 tsp vanilla if using for extra shine and flavor.

Let the chocolate sauce cool slightly before drizzling over cheesecake slices. Refrigerate leftovers; reheat gently before use.

Remove the chilled cheesecake from the springform pan by running a thin knife around the edge, then releasing the latch and removing the ring. Transfer the cheesecake to a serving plate.

Slice the cheesecake with a hot, dry knife (dip in hot water and wipe dry between cuts for clean slices).

Top each slice with a spoonful of chilled strawberry topping, and/or drizzle with warm caramel or chocolate sauce as desired. Garnish with fresh whole or halved strawberries.

Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4–5 days; sauces stored separately for best texture.