I love cheesecake, of course not with fruit, but Brian requested a strawberry cheesecake. I figured I could satisfy both of our tastes so I decided on a New York Style Cheesecake found at Martha’s. This cheesecake was wonderfully creamy and delicious.
New York Style Cheesecake adapted from Martha Stewart
Ingredients
Makes one 10-inch cake
- 6 tablespoons unsalted butter, room temperature, plus more for pans
- One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
- 2 1/4 cups sugar
- 3 tablespoons sugar
- 3 pounds (six 8-ounce packages) cream cheese, room temperature
- 1/2 cup all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 5 large eggs
Directions
- Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of foil. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
- Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed. In a large bowl, whisk together remaining 2 1/4 cups sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into prepared pan. Set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. Bake 45 minutes; reduce oven temperature to 325 degrees. Continue baking until cake is set but still slightly wobbly in the center, about 30 minutes more. Turn off oven; leave cake in oven with door slightly ajar, 1 hour. Transfer pan to a wire rack; let cake cool completely. Refrigerate, uncovered, at least 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.
The recipe calls for a 10 in. springform pan, but since I only have 8 in. I was also able to make 2 mini cheesecakes and cheesecake bars. For the mini cheesecakes, I put sliced strawberries that were mixed with a bit of agave in between the cookie crust and filling. This made the crust a bit soggy so next time I’ll just mix the strawberries in with the filling. As for the bars, I used the crust recipe found here and topped off with the extra leftover filling. These turned out to be just as good as Baking Bites ‘Vanilla Bean Cheesecake Bars’, which I’ve made before and devoured instantly.
Crust adapted from Baking Bites ‘Vanilla Bean Cheesecake Bars’
1/3 cup sugar (pref. vanilla sugar)
1/2 cup butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.
The picture below is Brian’s slice with extra strawberries on top.
Tags: cheesecake, cheesecake bars, new york style cheesecake