New York Style Cheesecake Recipe. Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday. Im sure youre not too terribly surprised, seeing as how I bombard you with more than my fair share of cheesecake recipes. I just cant help it Ive been head over heels in love with cheesecake for as long as I can remember. While Ive given you recipes for things like brownie mosaic cheesecake, fig almond cheesecake, pumpkin cheesecake and peanut butter fudge cheesecake among many, many others, it dawned on me that Ive never shared a recipe for a straight up New York style cheesecake. STRAWBERRYSWIRLCHEESECAKE_2.jpg?sfvrsn=0' alt='Strawberry Swirl Cheesecake Recipe Martha Stewart' title='Strawberry Swirl Cheesecake Recipe Martha Stewart' />No fancy embellishments, just a humble graham cracker crust with a sky high cheesecake filling. This is a cheesecake purists dream. Strawberry-Swirl-Cheesecake-6717.jpg' alt='Strawberry Swirl Cheesecake Recipe Cream Cheese' title='Strawberry Swirl Cheesecake Recipe Cream Cheese' />Strawberry Swirl Cheesecake Recipe With Cookie Dough Crust CheesecakeLATEST VIDEOSBefore the dawn of The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just cheesecake. As a kid, when I began my love affair with cheesecake, there was only one option regular ol cheesecake. Sure, sometimes it came with cherries or strawberries in a sauce drizzled over top, but the cheesecake itself was simple and stood on its own. As much as I love experimenting with all sorts of cockamamy cheesecake creations, having a go to recipe for a classic New York style cheesecake is essential. This cheesecake is everything you would expect from a phenomenal New York style cheesecake its creamy, tangy and melt in your mouth fantastic. There are two variations of New York style cheesecake The first relies on either heavy cream or sour cream in the batter to give it a richer flavor and a denser texture. The second variation is one in which a mixture of sour cream, sugar and vanilla is combined and spread on top of the almost baked cheesecake, then returned to the oven to finish baking. The version Im sharing with you here is the former sour cream is mixed into the batter and creates a wonderfully decadent cheesecake. Aside from being the perfect cheesecake recipe from a taste perspective, I love, love, love the fact that this cheesecake doesnt require being baked in a water bath. Sometimes cheesecake recipes call for water baths to ensure that the cheesecakes are baked slowly and evenly, which is what ensures its creamy texture and reduces the chance of cracks. This recipe, however, skips the bath and instead uses an extremely hot oven at the onset of baking to set the cheesecake, then reduces the oven temperature to 2. I love the result, and not having to worry about water seepage The strawberry topping is optional, but highly encouraged. Also, you can never go wrong with whipped cream. Im over chocolate on Valentines Day, which is why we created this sultry twobite dessert. Its a White Chocolate Raspberry Swirl Cheesecake, a smooth cheesecake made with fresh raspberry swirl, layers of white chocolate on the bottom and on top. Whats your favorite type of cheesecake One year ago 5. Best Citrus and Fruit Based Recipes. Two years ago Broccoli Salad. Three years ago Soft and Chewy Sugar Cookies. Five years ago Cheddar Corn Chowder. Yield 1. 2 to 1. Prep 1 hour. Cook 1 hour 3. Total 8 hours. A recipe for the classic New York Style Cheesecake, along with a fresh strawberry topping. Ingredients For the Cheesecake Crust 8 whole graham crackers, broken into pieces. For the Cheesecake Filling 4. For the Fresh Strawberry Topping 2 pounds strawberries, hulled and cut into inch slices about 3 cups sliced strawberries cup granulated sugar. Pinch of salt. 1 cup strawberry jam. Directions Make the Cheesecake Crust Adjust oven rack to lower middle position and preheat oven to 3. F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9 inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 1. Transfer pan to a wire rack to cook while the filling is prepared. Make the Cheesecake Filling Increase the oven temperature to 5. Chicken And Dumplings With Canned Biscuits here. F. Beat the cream cheese on medium low speed for 1 minute. Scrape down the bowl, add cup of the sugar and the salt and beat on medium low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining cup of sugar and beat again on medium low speed for 1 minute. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute. Scrape down the sides of the bowl, add the egg yolks and beat on medium low speed for 1 minute. Add the eggs, 2 at a time, beating for about 2. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 1. Without opening the oven door, reduce the oven temperature to 2. F and continue to bake until the center of the cheesecake registers 1. F on an instant read digital thermometer, about 1 hours. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2 to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours the cheesecake can be refrigerated for up to 4 days. Make the Fresh Strawberry Topping In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 3. 0 minutes, stirring occasionally to combine. Process the jam in a food processor until smooth, about 1. Place the jam in a small saucepan and bring to a simmer over medium high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 1. Serve the Cheesecake To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate. Let the cheesecake sit at room temperature for 3.