NYC Cheesecake

Serves 1
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Directions

  1. 1Crush graham crackers finely and add granulated sugar, kosher salt, nutmeg, and melted unsalted butter, then mix thoroughly.
  2. 2Crush graham crackers finely and add granulated sugar, kosher salt, nutmeg, and melted unsalted butter, then mix thoroughly.
  3. 3Crush graham crackers finely and add granulated sugar, kosher salt, nutmeg, and melted unsalted butter, then mix thoroughly.
  4. 4Grease a 9-inch springform pan with oil.
  5. 5Grease a 9-inch springform pan with oil.
  6. 6Grease a 9-inch springform pan with oil.
  7. 7Pour graham cracker crumble into springform pan and press firmly to form a flat, even surface.
  8. 8Pour graham cracker crumble into springform pan and press firmly to form a flat, even surface.
  9. 9Pour graham cracker crumble into springform pan and press firmly to form a flat, even surface.
  10. 10Bake at 350 degrees Fahrenheit for 8 minutes, then remove and cool completely.
  11. 11Bake at 350 degrees Fahrenheit for 8 minutes, then remove and cool completely.
  12. 12Bake at 350 degrees Fahrenheit for 8 minutes, then remove and cool completely.
  13. 13Beat softened cream cheese with granulated sugar using electric beaters.
  14. 14Beat softened cream cheese with granulated sugar using electric beaters.
  15. 15Beat softened cream cheese with granulated sugar using electric beaters.
  16. 16Add whole eggs one at a time, blending them in between each, followed by one whole egg yolk.
  17. 17Add whole eggs one at a time, blending them in between each, followed by one whole egg yolk.
  18. 18Add whole eggs one at a time, blending them in between each, followed by one whole egg yolk.
  19. 19Add heavy cream, creme fresh, vanilla extract, salt, and cornstarch.
  20. 20Add heavy cream, creme fresh, vanilla extract, salt, and cornstarch.
  21. 21Add heavy cream, creme fresh, vanilla extract, salt, and cornstarch.
  22. 22Pour mixture into cooled graham cracker crust.
  23. 23Pour mixture into cooled graham cracker crust.
  24. 24Pour mixture into cooled graham cracker crust.
  25. 25Wrap the bottom of the springform pan with foil to keep water out.
  26. 26Wrap the bottom of the springform pan with foil to keep water out.
  27. 27Wrap the bottom of the springform pan with foil to keep water out.
  28. 28Place the cheesecake into a roasting dish and pour enough boiling water to come one inch up the springform pan.
  29. 29Place the cheesecake into a roasting dish and pour enough boiling water to come one inch up the springform pan.
  30. 30Place the cheesecake into a roasting dish and pour enough boiling water to come one inch up the springform pan.
  31. 31Bake at 325 degrees Fahrenheit for 1.5 hours, until set but still slightly jiggly in the center.
  32. 32Bake at 325 degrees Fahrenheit for 1.5 hours, until set but still slightly jiggly in the center.
  33. 33Bake at 325 degrees Fahrenheit for 1.5 hours, until set but still slightly jiggly in the center.
  34. 34Open the oven door and let it cool in the oven, left in the water bath, for 45 minutes or until the water bath is completely cool.
  35. 35Open the oven door and let it cool in the oven, left in the water bath, for 45 minutes or until the water bath is completely cool.
  36. 36Open the oven door and let it cool in the oven, left in the water bath, for 45 minutes or until the water bath is completely cool.
  37. 37Remove and place on a wire rack to cool, then refrigerate overnight or up to three days before serving.
  38. 38Remove and place on a wire rack to cool, then refrigerate overnight or up to three days before serving.
  39. 39Remove and place on a wire rack to cool, then refrigerate overnight or up to three days before serving.
  40. 40To make strawberry compote, cut fresh strawberries in half (after removing the green stem).
  41. 41To make strawberry compote, cut fresh strawberries in half (after removing the green stem).
  42. 42To make strawberry compote, cut fresh strawberries in half (after removing the green stem).
  43. 43Toss in a sauce pot with granulated sugar, let sit for 15 minutes, then turn the heat to medium.
  44. 44Toss in a sauce pot with granulated sugar, let sit for 15 minutes, then turn the heat to medium.
  45. 45Toss in a sauce pot with granulated sugar, let sit for 15 minutes, then turn the heat to medium.
  46. 46Let it boil and reduce for 10 minutes or until syrupy.
  47. 47Let it boil and reduce for 10 minutes or until syrupy.
  48. 48Let it boil and reduce for 10 minutes or until syrupy.
  49. 49Take a third of that compote and blend it in a blender until smooth, then mix that back in with the rest of your compote.
  50. 50Take a third of that compote and blend it in a blender until smooth, then mix that back in with the rest of your compote.
  51. 51Take a third of that compote and blend it in a blender until smooth, then mix that back in with the rest of your compote.
  52. 52Cut off crust from leftover cheesecake, then cut it into cubes.
  53. 53Cut off crust from leftover cheesecake, then cut it into cubes.
  54. 54Cut off crust from leftover cheesecake, then cut it into cubes.
  55. 55Place cubes onto a tray and freeze until solid.
  56. 56Place cubes onto a tray and freeze until solid.
  57. 57Place cubes onto a tray and freeze until solid.
  58. 58Combine all purpose flour, granulated sugar, baking powder, and salt together till thoroughly combined.
  59. 59Combine all purpose flour, granulated sugar, baking powder, and salt together till thoroughly combined.
  60. 60Combine all purpose flour, granulated sugar, baking powder, and salt together till thoroughly combined.
  61. 61Whisk in milk.
  62. 62Whisk in milk.
  63. 63Whisk in milk.
  64. 64Dunk cubes into your batter and drop them into a small pot of oil heated to 350 degrees Fahrenheit.
  65. 65Dunk cubes into your batter and drop them into a small pot of oil heated to 350 degrees Fahrenheit.
  66. 66Dunk cubes into your batter and drop them into a small pot of oil heated to 350 degrees Fahrenheit.
  67. 67Let those fry for 3-4 minutes, flipping occasionally until golden brown
  68. 68Let those fry for 3-4 minutes, flipping occasionally until golden brown
  69. 69Let those fry for 3-4 minutes, flipping occasionally until golden brown
  70. 70Sprinkle powdered sugar.
  71. 71Sprinkle powdered sugar.
  72. 72Sprinkle powdered sugar.

Ingredients

  • 1.25 cup graham crackers
  • 1.25 cup graham crackers
  • 1.25 cup graham crackers
  • 161 grams graham crackers
  • 161 grams graham crackers
  • 161 grams graham crackers
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 30 grams granulated sugar
  • 30 grams granulated sugar
  • 30 grams granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 2 grams kosher salt
  • 2 grams kosher salt
  • 2 grams kosher salt
  • fresh ground nutmeg
  • fresh ground nutmeg
  • fresh ground nutmeg
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 0.25 cup melted unsalted butter
  • 56 grams melted unsalted butter
  • 56 grams melted unsalted butter
  • 56 grams melted unsalted butter
  • 32 ounce softened cream cheese
  • 32 ounce softened cream cheese
  • 32 ounce softened cream cheese
  • 900 grams softened cream cheese
  • 900 grams softened cream cheese
  • 900 grams softened cream cheese
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 220 grams granulated sugar
  • 220 grams granulated sugar
  • 220 grams granulated sugar
  • 4 whole eggs
  • 4 whole eggs
  • 4 whole eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 0.25 cup heavy cream
  • 60 milliliters heavy cream
  • 60 milliliters heavy cream
  • 60 milliliters heavy cream
  • 0.25 cup creme fresh
  • 0.25 cup creme fresh
  • 0.25 cup creme fresh
  • 57 grams creme fresh
  • 57 grams creme fresh
  • 57 grams creme fresh
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 7 grams vanilla extract
  • 7 grams vanilla extract
  • 7 grams vanilla extract
  • pinch salt
  • pinch salt
  • pinch salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 20 grams cornstarch
  • 20 grams cornstarch
  • 20 grams cornstarch
  • 1 pound fresh strawberries
  • 1 pound fresh strawberries
  • 1 pound fresh strawberries
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 110 grams granulated sugar
  • 110 grams granulated sugar
  • 110 grams granulated sugar
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 1.25 cup all purpose flour
  • 185 grams all purpose flour
  • 185 grams all purpose flour
  • 185 grams all purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 55 grams granulated sugar
  • 55 grams granulated sugar
  • 55 grams granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 5 grams baking powder
  • 5 grams baking powder
  • 5 grams baking powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4 grams salt
  • 4 grams salt
  • 4 grams salt
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 240 milliliters whole milk
  • 240 milliliters whole milk
  • 240 milliliters whole milk
  • powdered sugar
  • powdered sugar
  • powdered sugar
  • oil
  • oil
  • oil

Equipment

9-inch springform panOilLarge mixing bowlElectric beatersSauce potBlender

Tips

  • Grease the springform pan generously
  • Wrap the springform pan with foil
  • Use a water bath to prevent cracking
  • Let the cheesecake cool completely and then chill overnight