# NYC Cheesecake

A New York style cheesecake is prepared with a smooth, creamy texture and strawberry compote, with the option to turn leftover cheesecake into deep fried balls.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Crush graham crackers finely and add granulated sugar, kosher salt, nutmeg, and melted unsalted butter, then mix thoroughly.
2. Grease a 9-inch springform pan with oil.
3. Pour graham cracker crumble into springform pan and press firmly to form a flat, even surface.
4. Bake at 350 degrees Fahrenheit for 8 minutes, then remove and cool completely.
5. Beat softened cream cheese with granulated sugar using electric beaters.
6. Add whole eggs one at a time, blending them in between each, followed by one whole egg yolk.
7. Add heavy cream, creme fresh, vanilla extract, salt, and cornstarch.
8. Pour mixture into cooled graham cracker crust.
9. Wrap the bottom of the springform pan with foil to keep water out.
10. Place the cheesecake into a roasting dish and pour enough boiling water to come one inch up the springform pan.
11. Bake at 325 degrees Fahrenheit for 1.5 hours, until set but still slightly jiggly in the center.
12. Open 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.
13. Remove and place on a wire rack to cool, then refrigerate overnight or up to three days before serving.
14. To make strawberry compote, cut fresh strawberries in half (after removing the green stem).
15. Toss in a sauce pot with granulated sugar, let sit for 15 minutes, then turn the heat to medium.
16. Let it boil and reduce for 10 minutes or until syrupy.
17. Take a third of that compote and blend it in a blender until smooth, then mix that back in with the rest of your compote.
18. Cut off crust from leftover cheesecake, then cut it into cubes.
19. Place cubes onto a tray and freeze until solid.
20. Combine all purpose flour, granulated sugar, baking powder, and salt together till thoroughly combined.
21. Whisk in milk.
22. Dunk cubes into your batter and drop them into a small pot of oil heated to 350 degrees Fahrenheit.
23. Let those fry for 3-4 minutes, flipping occasionally until golden brown
24. Sprinkle powdered sugar.

## Equipment

- 9-inch springform pan
- Oil
- Large mixing bowl
- Electric beaters
- Sauce pot
- Blender

## 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

## Source

- Original video: https://youtube.com/watch?v=YKI8TcaRdbI
- Recipe page: https://www.cliprecipe.com/recipe/1e479216-cf67-4c7e-823c-790da7ca66e3
- Extracted: 2024-12-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt