Saltar al contenido

🍪Culinary Experience

We use cookies only to improve our recipes, without invasive ads.

Read Privacy Policy
Skip to main content
Finished and plated dish: Classic New York Cheesecake with Strawberry Coulis
Fotografía del plato terminado: Classic New York Cheesecake with Strawberry Coulis
Rate recipe

Classic New York Cheesecake with Strawberry Coulis

Por Álvaro (RecetAI)•Actualizada recientemente
USA (New York)
Dreamy Desserts, Taste of Family
VegetarianTraditional
  • 12
    servings
  • 602 kcal/serving
  • dificil

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Traditional cream cheese (Philadelphia style, room temperature)

    900 g

  • Graham crackers, Digestive, or Maria cookies

    200 g

  • Unsalted butter (melted)

    100 g

  • White sugar

    250 g

  • Large eggs (room temperature)

    4 units

  • Sour cream or full-fat Greek yogurt

    200 g

  • Pure vanilla extract

    1 cucharada gruesa

  • Fresh strawberries

    300 g

  • White sugar (for the coulis)

    50 g

  • Lemon juice

    1 cucharada

Utensils needed

    About this recipe

    The absolute recipe of the Big Apple.

    A majestic, dense, silky, and immensely rich cheesecake.

    Built on a rustic graham cracker crust fused with butter, its filling requires a precise balance between hyper-dense cream cheese, a touch of sour cream to relax the heaviness, eggs, and pure vanilla.

    Baked in a water bath to avoid cracks or breaks, and crowned by a homemade coulis of bright, tart strawberries that dramatically cut through the dairy richness on the palate.

    Instructions

    1
    Step 1

    Step 1

    The Crust: Exhaustively crush the cookies until they are reduced to a fine powder. In a bowl, mix them with the melted butter. Pour this wet sand into the bottom of the springform pan, pressing it relentlessly with the base of a glass to achieve a level and unshakeable layer. Bake for 10 minutes at 180°C (350°F) and let cool.

    You will need:

    200 gGraham crackers, Digestive, or Maria cookies100 gUnsalted butter (melted)
    2
    Step 2

    Step 2

    Thermal Shielding: Wrap the entire base and the outside edges of your springform pan with 2 or 3 layers of heavy-duty aluminum foil. This is vital so that the water from the future water bath does not penetrate or ruin the cookie crust by capillary action.
    3
    Step 3

    Step 3

    The Cheese Sourdough: In a stand mixer or a large bowl, beat the cream cheese (which MUST be at room temperature to avoid lumps) on medium-low speed until you get a smooth pomade, 2-3 minutes. Add the sugar gradually and beat until integrated.

    You will need:

    900 gTraditional cream cheese (Philadelphia style, room temperature)250 gWhite sugar (for the coulis)
    4
    Step 4

    Step 4

    Pour the sour cream and vanilla extract over the mountain of sugared cheese. Beat gently. Finally, incorporate the 4 eggs, ONE BY ONE. The fundamental secret: once the last egg is dropped, beat just enough to integrate it and STOP. Excessive beating injects air that will cause the cake to inflate and then collapse in the oven, cracking it.

    You will need:

    200 gCrema agria (sour cream) o yogur griego entero1 cucharada gruesaPure vanilla extract4 unidadesLarge eggs (room temperature)
    5
    Step 5

    Step 5

    Pour the thick and gloriously silky mixture over the already cold cookie crust in your shielded pan. Gently tap the pan against the table a couple of times to force any trapped air bubbles to rise to the surface.
    6
    Step 6

    Step 6

    The Water Bath (Bain-Marie): Place the pan inside the deep baking tray. Put them in the preheated oven at 160°C (320°F). Pour boiling water into the deep tray until it covers a couple of centimeters (half of the shielded pan). Bake slowly for 60-70 minutes.
    7
    Step 7

    Step 7

    The Critical Rest: The cake is ready when the edges are set but the center (3 inches) still jiggles like rustic gelatin. Turn off the oven. Slightly open the oven door, prop it open with a wooden spoon, and let the cake rest inside, progressively losing temperature for 1 hour (to prevent drastic cracks). Refrigerate it for at least 12 hours.
    8
    Step 8

    Step 8

    The Strawberry Coulis: In a saucepan, simmer the chopped strawberries, the 50g of sugar, and the lemon juice, stirring until the strawberries collapse forming a thick and bright syrup (about 10 minutes). Strain it or leave it rustic and serve it falling like melted magma overflowing a sublime, cold slice of the cheesecake.

    You will need:

    300 gFresh strawberries50 gWhite sugar (for the coulis)1 cucharadaLemon juice

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Classic New York Cheesecake with Strawberry Coulis, con ingredientes: Traditional cream cheese (Philadelphia style, room temperature), Graham crackers, Digestive, or Maria cookies, Unsalted butter (melted), White sugar, Large eggs (room temperature).

    Composición final humorística de Classic New York Cheesecake with Strawberry Coulis con Traditional cream cheese (Philadelphia style, room temperature), Graham crackers, Digestive, or Maria cookies, Unsalted butter (melted), White sugar, Large eggs (room temperature)
    Imagen final de la receta Classic New York Cheesecake with Strawberry Coulis, ingredientes: Traditional cream cheese (Philadelphia style, room temperature), Graham crackers, Digestive, or Maria cookies, Unsalted butter (melted), White sugar, Large eggs (room temperature)

    How do you rate this recipe?

    Your opinion helps improve the community

    Keep the kitchen alive
    ad-free

    RecetAI is a personal project. Help me boost its growth.

    Buy me a coffee

    Help more people discover this recipe

    Share it with other food lovers! Inspire those around you to try something delicious.

    Have suggestions? Write to us at contacto@recetai.es

    Keep cooking similar recipes

    Discover dishes that share the same essence and flavor. Try them out!

    Traditional Easter Torrijas

    Traditional Easter Torrijas

    Homemade Pumpkin Gnocchi with Sage and Noisette Butter

    Homemade Pumpkin Gnocchi with Sage and Noisette Butter

    Almond Cream Filled Croissants

    Almond Cream Filled Croissants

    Soupe à l'oignon gratinée (French Onion Soup)

    Soupe à l'oignon gratinée (French Onion Soup)

    My kitchen notes

    Tricks, tools and secrets I learn behind the stove.

    Rice: The Grain That Feeds the World

    Rice: The Grain That Feeds the World

    Garlic: Flavor and Health in Every Clove

    Garlic: Flavor and Health in Every Clove

    Chickpeas: The Golden Pearl

    Chickpeas: The Golden Pearl

    Lentils: The Coin of Prosperity

    Lentils: The Coin of Prosperity

    Pizza Stone vs Steel: Level Up Your Pizzas

    Pizza Stone vs Steel: Level Up Your Pizzas

    Mandoline and Graters: Love, Hate and Band-Aids

    Mandoline and Graters: Love, Hate and Band-Aids

    Moka, French Press or Espresso: Which One is Yours?

    Moka, French Press or Espresso: Which One is Yours?

    The Science of Perfect Rice: No More Mush

    The Science of Perfect Rice: No More Mush

    Baking Without Drama: 5 Mistakes That Ruin Your Desserts

    Baking Without Drama: 5 Mistakes That Ruin Your Desserts

    Master Your Air Fryer: Much More Than Potatoes

    Master Your Air Fryer: Much More Than Potatoes

    View all my notes

    Classic New York Cheesecake with Strawberry Coulis - Arte final

    Classic New York Cheesecake with Strawberry Coulis