New York Style Cheesecake

I love a lot of food...especially desserts...But cheesecake, sweet, creamy, rich, decadent cheesecake it's my weakness. I absolutely adore it. It have made this cheesecake in so many ways, chocolate swirl, sweet potato, turtle...I just can't get enough! I hope you enjoy it!

Vanilla Wafer Crumb Crust
2 2/3 cup Vanilla Wafer Cookies
1 Tbsp of sugar
1 1/2 tsp of Vanilla Extract
4 Tbsp butter, melted and cooled

Preheat over to 350F.

In the food processor, whiz vanilla wafer cookies until reduced to crumbs. Add in sugar, vanilla extract and melted butter and pulse to combine. Mixture should resemble wet sand. Line the outside of the spring-form pan with aluminum foil.

Pour into a 9-inch spring-form pan and gently spread into an even layer over the bottom and sides. Press crumbs in firmly to create a tight crust. Bake for 10-12 minutes, until crust just begins to turn golden brown around the edges.   Cool completely before using.

Be mindful not to over bake it, remember it still has to bake with the cheesecake filling 

Cream Cheese Filling:
4 (8 Ounce) Packages of Cream Cheese
1 2/3 cup of Sugar
1/4 cup Corn of Starch
1 1/2 Tbsp of Pure Vanilla Extract
 2 Large Eggs
3/4 cup of Heavy Cream

Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, 1/2 Tbsp of Vanilla, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 5 minutes. Then beat in the remaining 3 packages of the cream cheese. 

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar and vanilla. Add in the eggs, one at a time, blending the batter completely after each one. Add the heavy cream.

 At this point mix the filling only until completely blended. Be careful not to over-mix the batter.

Gently spoon the filling on top of the baked Vanilla Wafer Crust. Place the spring-form pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan. (This is why you needed the aluminum foil) Bake the cheesecake until the center barely jiggles when you shake the pan, about 60 to 75 mins. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring-form pan. Slide the cake off of the bottom of the pan onto a serving plate.


Strawberry Sauce: 
4 cups of Sliced Strawberries
2 Tbsp of Sugar
1/4 cup of Water
1  Tbsp of Lemon Juice

To start, make a strawberry puree by slowly heating strawberry slices with the cane sugar and lemon juice, until they are soft.

Strain the puree through a fine sieve to remove the seeds and excess pulp.  If you like your sauce lump you can avoid the straining process.

Happy Eating!