New York Cheesecake With Strawberry Sauce
Serving Size / Yield
- 1 C graham cracker crumbs
- 2 1/2 Tbs unsalted butter, at room temperature
- 1 1/2 Tbs sugar, plus 1 1/2 cups
- 2 1/2 lbs cream cheese, softened
- 1 lemon, zested
- 1 orange, zested
- 1/2 tsp vanilla extract
- 3 Tbs all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 C sour cream
- 1 vanilla bean, seeds scraped from inside of pod and reserved
- 4 C fresh strawberries
- 1/2 C sugar
- 1 C water
- 1 tsp finely grated lemon zest
- 2 Tbs brandy
Preheat oven to 375º.
Butter the bottom of a 9-inch springform pan. Combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar in large bowl and mix well. Press mixture onto bottom of springform pan and bake until golden, or for 8 minutes. Let cool and then butter the sides of the pan.
Lower oven temperature to 350º.
Combine cream cheese, 1 1/2 cups sugar, zests, and vanilla in bowl and beat with an electric mixer until light and creamy. Add the flour then mix. Add eggs and yolks then mix. Add sour cream and vanilla bean seeds and mix until smooth. Pour mixture into pan with crust, wrap in foil and place in a roasting pan filled halfway with hot water.
Bake in oven for 1 1/2 hours. Then let cake cool and refrigerate overnight.
Before serving, make strawberry sauce by mixing berries, sugar, water and zest and cooking in a saucepan for around 10 minute. Stir in the brandy and cook for 1 minute, then let cool and pour over cheesecake.