New York Cheesecake

Step 1

Slightly grease bottom of springform pan. Preheat the oven to 350 degrees F.

Step 2

In a small mixing bowl, mix together graham crumbs and melted butter.

Step 3

Press into the bottom of the springform pan. Bake for 10 minutes. Set on the cooling rack and set aside. Turn the oven down to 300 degrees F.

Step 4

In a large mixing bowl or stand mixer, mix together sugar and cream cheese until smooth and creamy.

Step 5

Add flour, salt, and lemon zest, and beat again until well combined.

Step 6

Add eggs and egg yolks, one at a time, beating well in between each addition. Scrape sides of bowl often. Add heavy cream and mix until combined.

Step 7

Once the springform pan has cooled enough to handle, wrap the bottom of the pan with 2-3 layers of tinfoil. Add a paper towel between the pan and the foil to help absorb any water that may leak in the water bath.

Step 8

Pour cheesecake batter into a springform pan. Carefully place into the bottom of a roasting pan. Fill the roasting pan about an inch deep with very hot or boiling water.

Step 9

Gently place in the oven and bake for one hour. Try not to open the door of the oven for the entire cooking time. After an hour, open the door and check for doneness. It will be slightly jiggly in the center still but sides should be set.

Step 10

Once cheesecake is done, turn the oven off, but keep in the oven for an additional hour. This helps with preventing any cracking.

Step 11

Remove cheesecake and allow to cool before covering and placing in the refrigerator. I gently place a piece of paper towel on the cake and then Saran Wrap. This will absorb condensation that forms in the refrigerator.

Step 12

It is best to serve after being refrigerated for at least 4 hours, preferably overnight.

Step 13

To make strawberry sauce, add all ingredients to a small saucepan and cook on low to medium, stirring often, until strawberries have softened and sauce has slightly thickened.

Step 14

Allow to cool completely before pouring onto cheesecake.