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new york cheesecake

New York Cheesecake with Strawberry Balsamic Sauce

  • Author: Patty @bookscookslooks.com
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 - 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

The base cheesecake recipe is adapted from The Big Sky Bounty Cookbook


Scale

Ingredients

Crust

  • 2 cups butter cracker crumbs (Like Ritz or Towne House)
  • 1/2 cup brown sugar
  • 3 TBS unsalted butter, melted

Filling

  • 2 1/2 pounds cream cheese ( 5, 8oz pkgs) at room temperature
  • 1 lemon, zest and 1/2 tsp of juice
  • 1/2 tsp of orange juice
  • 1/2 tsp vanilla extract
  • 1 1/2 cups white sugar
  • 3 TBS all purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream

Strawberry Balsamic Sauce

  • 4 cups frozen whole strawberries
  • 1 1/2 cups granulated sugar
  • 1/2 cup balsamic vinegar
  • 1 TBS vanilla
  • 1/4 cup cornstarch mixed with just enough water to make a slurry

Instructions

  • Preheat oven to 375°
  • Butter the bottom of a 9″ springform pan with 3″ sides
  • In a bowl combine the graham crackers, sugar and melted butter. Mix well
  • Press the cracker mixture into the bottom of the springform pan.
  • Bake until light golden in color, about 8 minutes. Remove and let cool. Lower the temperature to 350°
  • Heat and keep warm enough water to fill a roasting pan large enough to hold the springform pan.
  • When the pan is cool butter the sides and wrap the sides and bottom in several layers of heavy duty aluminum foil
  • Pour mixture into the prepared springform pan.
  • Place the springform into the roasting pan and place it on the oven rack. Carefully add enouth hot water to come halfway up the side of the pan.
  • Bake in the preheated oven for 1 hour and 20 minutes. If the top is browning too quickly you can create a foil tent.
  • The cheesecake is done when the center does not jiggle.
  • Cool on a wire rack, remove the foil.
  • Refrigerate overnight before serving.

Make the Strawberry Balsamic Sauce:

  • Add the frozen strawberries, sugar and balsamic to a non reactive pot over medium heat.
  • Let cook over medium low heat until the strawberries start to thaw. Mash them with a potato masher or large spoon.
  • Let the strawberry balsamic mixture come to a boil and reduce to a simmer.
  • Simmer for 20 minutes to reduce the liquid
  • Slowly stir in the cornstarch slurry to thicken. Cook for an additional 10 minutes.
  • Cool in the refrigerator overnight to serve with the cheesecake

Notes

If desired serve with whipped cream

Keywords: cheesecake, New York cheesecake, strawberry sauce, balsamic