New York Cheesecake with Strawberry Sauce
A tall, dense and creamy cheesecake on a graham cracker crust, with a glossy homemade strawberry sauce.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
New York cheesecake is the rich one: tall, dense and creamy, made with plenty of full-fat cream cheese and a little sour cream, on a thin graham cracker crust. It is baked slowly, cooled slowly and then chilled overnight, which is what gives it that smooth, velvety slice. A spoonful of bright strawberry sauce cuts through all that richness.
The Thermomix® TM7™ grinds the crackers and melts the butter into them, then mixes the filling at a low speed, so the batter stays smooth without whipping in air that makes cheesecakes puff and crack. After it chills, the TM7 cooks a quick strawberry sauce. Plan ahead: it needs at least 6 hours in the fridge.
Made in the Thermomix® TM7™
New York Cheesecake with Strawberry Sauce
Makes: 1 cheesecake, 23 cm (9 in), 12 slices
- Prep30 min
- Cook1 h 35 min
- Total9 h
- Serves12
Ingredients
Crust
Filling
Strawberry sauce
To serve
Instructions
- Preheat the oven to 160°C (325°F) with one rack in the middle and a roasting pan with 2 cm (1 in) of hot water on the lowest rack. Butter a 23 cm (9 in) springform pan and line the bottom with parchment paper.
- Place the graham crackers and sugar in the mixing bowl and chop 10 sec/speed 8. Add the butter and cook 3 min/60°C (140°F)/speed 2, until the crumbs look like wet sand. Press them firmly into the bottom of the pan and bake for 10 minutes.
- Wipe out the mixing bowl. Place the cream cheese and sugar in it and mix 1 min/speed 4, then scrape down the sides. Add the flour, salt, vanilla, lemon zest and sour cream and mix 20 sec/speed 3.
- Mix 40 sec/speed 3, adding the eggs one at a time through the lid opening. Scrape down the sides and mix 10 sec/speed 3 more, just until smooth.
- Pour the filling over the crust and tap the pan on the counter to pop any bubbles. Bake on the middle rack for 65 to 75 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, open the door a little and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, let it cool to room temperature, then cover and refrigerate for at least 6 hours, ideally overnight.
- For the sauce, rinse the mixing bowl. Place the strawberries, sugar, lemon juice and cornstarch in it and chop 3 sec/speed 4. Place the simmering basket on the lid instead of the measuring cup and cook 8 min/100°C (212°F)/speed 1. Let it cool, then refrigerate.
- Release the springform ring and cut the cheesecake with a long knife dipped in hot water and wiped dry. Serve each slice with strawberry sauce and a fresh strawberry.
Tips
- Take the cream cheese, sour cream and eggs out of the fridge 1 to 2 hours before you start. Cold cream cheese leaves lumps, and mixing longer to fix them adds air.
- A small crack on top is no problem: the strawberry sauce covers it.
- The cheesecake keeps 5 days in the fridge. You can also freeze it, without the sauce, for up to 2 months; thaw it overnight in the fridge.
- The sauce also works with frozen strawberries. Thaw them first and cook 2 minutes longer.
