New York Cheesecake with Strawberry Glaze

What is your favorite cake?!

One sunny afternoon, the Mr asked me, “do you know what’s my most favorite cake?” I yelled in pride because “Doh! Brownies!!” I knew I was right! I knew it!

I wasn’t.

“That’s a bar, not a cake.” He chose one moment to be picky and I must say, very well chosen!

(Rolls eyes) “What then?” already, I'm thinking it would be blueberry or chocolate.

Beep Boop! Wrong again. It’s well along the sides of strawberry, cheesecake and pie, or all the three in one! 

Anywho, the Mr loves cheesecakes but doesn’t like cheese. Smearing cheese on everything is “Eww”. As opposed to me, I want a cheese tower every occasion possible. Yes, a cheese tower. Ok, maybe just a cheese platter. (*hints)

So! I baked him a cheesecake. There’s no special occasion, yet no occasion more special than this. Simply thanking the man. Thank you, deer, so much for our similarities but... even more for our differences.

Now, this cake was originally from Epicurious, adapted by Catalyst Cupcakes, then adapted by moi. I used the homemade cream cheese from this post. And this is how it turned out.

Crust

8 graham cracker sheets

4 tbsp unsalted butter, melted.

In a food processor blitz the crackers until small crumbs form. Pour in the melted butter and blitz again until the mixture is now moist. Pour into springform pan.  With a flat-bottomed glass press firmly into the base in an even layer. Once the crumbs are packed into the bottom of the pan bake for 10-12 minutes until the edges are just starting to go golden.  Remove from the oven and let cool while you prepare the filling.  Raise the temperature of your oven to 475°F once the crust is removed.

Cheesecake Filling

560 g cream cheese, softened

100 g sugar

pinch of salt

1 tsp vanilla extract

50 ml buttermilk

1 tbsp corn starch

1 tbsp Water

3 large eggs (rm temp)

1 egg yolk (rm temp)

Add all the eggs and yolks into a bowl, and set aside.  In a small cup or dish combine 1 tbsp of water with 1 tbsp of cornstarch, mix until thick and smooth.

Combine cream cheese, 1/2 cup of sugar and vanilla. Mix until fluffy, scrape down the sides. Add in the remaining sugar, buttermilk, and salt, mix until incorporated, scrape down the sides. Add in the eggs two yolks at a time, scraping down the sides of the bowl between each addition. Once incorporated scrape down the sides and turn the mixer back on, slowly pour in the cornstarch mixture and mix for 30 seconds.

Place your prepared and cooled crust in the spring-form pan on a cookie sheet with high sides.  With a pastry brush, melt about 1 tbsp of butter and brush the sides of the pan with the melted butter to help prevent sticking which is the main cause of cracks in the cheesecake.

Pour the mixture into the prepared spring form pan.  Lightly tap the tray on the counter to release any air bubbles.  Then with the back of a spoon smooth out the filling. Put the springform pan in the oven which should be at 475°F, cook for 15 minutes and without opening the door turn the oven down to 200°F.  Let the cake cook for 90 minutes. 

Remove from the oven and run a sharp thin knife along the edge of the cake between the pan as extra insurance to prevent cracks. Let the cake cool on a wire rack completely 2-3 hours, before transferring to the fridge to cool for at least 4 hours to overnight.

Let's not forget the strawberry jam. Noelia sent me her recipe (she's such a dear) and I just had to use it!!

What is YOUR favorite cake?!

Love love love,

Jes