NYC Cheesecake is the easiest and most delicious dessert you can make at home. With a few simple techniques and a topping of homemade strawberry jam, you can have one of the smoothest and creamiest desserts in the game.
1 1/4 cup (161 g) Graham Crackers, finely crushed
2 Tbsp (30 g) Granulated Sugar
1 tsp (2 g) Kosher Salt
Fresh Ground Nutmeg, optional
1/4 cup (56 g) Unsalted Butter, melted
Cheesecake Filling Ingredients:
32 oz (900 g) Cream Cheese, softened
1 cup (220 g) Granulated Sugar
4 Whole Eggs
1 Egg Yolk, separate
1/4 cup (60 ml) Heavy Cream
1/4 cup (57 g) Crème Fraîche
2 tsp (7 g) Vanilla Extract
Pinch of Salt
2 Tbsp (20 g) Cornstarch
Strawberry Jam Ingredients:
1lb Strawberries, sliced in half
1/2 cup (110 g) Granulated Sugar
Leftover Cheesecake Balls Ingredients:
1 ¼ cup (185 g) all-purpose flour
¼ cup (55 g) granulated sugar
1 tsp (5 g) baking powder
1 tsp (4 g) salt
1 cup (240 ml) whole milk
In a medium bowl, mix together finely crushed graham crackers, granulated sugar, kosher salt, and optional grated nutmeg.
Mix in melted unsalted butter until thoroughly combined.
Generously grease a 9” springform pan with oil and dump in the graham cracker mixture.
Using a flat bottom cup, press the crumble into a firm even surface.
Place in a 350F preheated oven and bake for 8 minutes.
Remove and let cool completely.
In a large mixing bowl, beat together softened cream cheese with granulated sugar.
When creamed, blend in the eggs one at a time followed by the egg yolk.
Once the egg is fully incorporated, whisk in heavy cream, creme fraiche, vanilla extract, pinch of salt, and cornstarch.
Strawberry Jam Method:
Start by cutting off the top of the strawberries and cutting in half or quarters. Place into a medium-size saucepot.
Add in granulated sugar. Mix together and let sit for 15 minutes.
Set over a stove set to medium heat. Let boil for 10 minutes and stir occasionally until strawberries melt and liquid releases.
Add a ⅓ cup of it and add to the blender. Blend until smooth.
Add back to the rest of the strawberries and mix them together.
Pour the filling onto the completely cooled graham cracker crust.
Cover the pan with tin foil and place into the bottom of a roasting dish.
Pour enough boiling water into the roasting dish to come 1” up of the springform pan.
Place into a 325F oven for 1.5 hours until set but slightly jiggly.
Once done, open the oven door and let sit in the water bath in the oven for 45 minutes.
Remove and place onto a wire rack to cool the rest of the way.
Once cooled completely, cover with plastic wrap and chill overnight and up to 2-3 days.
Carefully remove the cheesecake from the springform pan and place on a board to cut.
Top with strawberry jam and serve.
Leftover Cheesecake Balls Method:
Take the leftover cheesecake and remove the crust and cut into 1.5-inch cubes.
Place on a tray and freeze until solid.
In a medium bowl, add and combine all-purpose flour, sugar, baking powder, and salt. Whisk together.
Whisk and stream in whole milk until smooth.
Take a frozen cheesecake cube, dunk it into the batter, and drop into a small pot of 350F oil. Fry for 3-4 minutes, flipping occasionally.
Drain on a wire rack set in a baking sheet.
Serve with a dusting of powdered sugar.