Creamy New York Cheesecake

Ingredients

For the crust:
• 1 1/2 cups (180 grams) graham cracker crumbs
• 3 1/2 tablespoons (50 g) unsalted butter, melted
For the filling:
• 525 g (18.5 oz) cream cheese, softened to room temperature
• 3/4 cups (180 grams) sour cream, at room temperature
• 1 cup (200 g) granulated sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs and 1 egg yolk, at room temperature
• 3 tablespoons (22 g) all-purpose flour
• 2/3 cups (160 g) heavy cream, liquid (unwhipped)
For the strawberry sauce:
• 500 g (roughly 1 lb) strawberries
• 2 tablespoons (30 g) granulated sugar
• 2 teaspoons lemon juice
In addition:
• Springform pan
• Boiling water, aluminum foil and large pan, for the water bath

Instructions

1. First, line the bottom and sides of the a 7-inch (8-inch is ok too) springform pan with parchment paper and additionally spray the sides with nonstick cooking spray or brush with oil. If you are not lining the pan with parchment paper, make sure to grease the pan thoroughly or the filling might stick to it, causing cracks when cooling.
2. Prepare the pan for the water bath. Place a large square of aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat once more so there are two sheets of foil to make the springform pan waterproof.
Make the crust:
3. Blitz graham crackers in a food processor until they turn into fine crumbs.
4. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the greased springform pan, using a measuring cup or glass. You do not need to bake the crust. I tried making one cheesecake with a pre-baked crust and one without and didn’t notice any difference.
5. Preheat the oven to 325 °F (160 °C) top and bottom heat.
Make the filling:
6. In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and lump-free, scraping down the bowl as needed. Add sour cream and sugar and beat until combined. Tip: Do not beat the filling for too long as it tends to get too liquid.
7. Add vanilla, eggs and egg yolk, and beat until just combined. Add flour and mix for a few seconds, just until combined. Finally, add unwhipped heavy cream and mix until combined.
8. Pour the batter into the prepared springform pan, then smooth with a spatula. Tap the pan against the counter a few times to release any air bubbles in the batter.
9. Place the springform pan in a larger roasting pan. Put a piece of parchment paper in between the pans to avoid discoloration or scratching. Place on oven rack, then carefully pour boiling water into the roasting pan (1 to 2 inch / 3 cm). Bake at 325 °F (160 °C) top and bottom heat for about 1 hour or until the edges are set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Usually, the top doesn’t brown while baking. If it does and you don’t like it, you can cover the pan with a sheet of aluminum foil or parchment paper.
10. Turn off the heat and leave the cheesecake inside the oven for 30 minutes, door closed. Then, prop the oven door open with a wooden spoon for 15 minutes to keep it just slightly open. The slow cooling will prevent cracks from forming.
11. Remove the cheesecake from the oven and from the water bath, unwrap the foil. If you didn’t use parchment paper for the sides, run a thin-bladed flexible knife around the edge of the cake to make sure it's not sticking. Let the cheesecake cool completely to room temperature.
12. Serve at room temperature or refrigerate in the springform pan, tightly covered with plastic wrap, until completely chilled, about 4 hours or up to 2 days.
13. Enjoy plain, with fresh fruits, or strawberry sauce.
Make the strawberry sauce:
14. Rinse and hull strawberries. Cut into quarters or eights, depending on their size. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice until most of the liquid is evaporated, about 10 minutes. Remove from heat. Use warm or cold. The sauce will thicken further while cooling.