Seasonal Ny Cheesecake Recipe
A decadent classic, topped with elderflower strawberries.
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it's packed tightly and evenly.
- 3
Bake the crust
Place the pan in the preheated oven and bake for 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling.
Cheesecake Filling
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Add flour
Sift in the flour and fold gently with a spatula until just incorporated.
- 8
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Topping
- 10
Prepare the topping
In a medium bowl, combine the sliced strawberries with the elderflower cordial and powdered sugar. Toss gently to coat the strawberries evenly.
- 11
Serve the cheesecake
Once the cheesecake is chilled and set, remove it from the springform pan. Top with the elderflower strawberries before serving.