NEW YORK STRAWBERRY CHEESECAKE RECIPE RECIPES

Steps:

• Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
• In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
• Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don’t worry if the sides aren’t even). Prick bottom with a fork. Refrigerate 20 minutes.
• Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
• Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don’t let gelatin boil, which impedes its gelling power. Let cool.
• In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix graham cracker crumbs, soft butter, and sugar. Then,
• Place the mixture onto a 9-inch springform pan and press the graham crackers down until the pan is fully covered.
• Use a hand mixer to thoroughly mix the softened cream cheese and sugar. Blend until creamy. Add lemon juice and vanilla extract. Blend again.
• Add eggs and mix again.
• Pour filling into a springform pan.
• If you would like, make your water bath by covering the bottom of the springform pan with foil and put into a larger pan with hot water underneath.
• Bake cheesecake for 55 minutes. Check the center with a toothpick and make sure it comes out clean. If not, place back into the oven, checking every 5 minutes until done.
• Add sour cream, sugar and vanilla extract into a bowl and blend until creamy.
• When the cheesecake is finished cooking, add the sour cream topping right away, smoothing out the top and place back into the oven for 5 minutes.
• Remove cheesecake from the oven and let cool for 30 minutes before placing into the fridge for 12 to 24 hours.
• Hull strawberries and decorate the top of the cheesecake. Start on the outside and work your way in.
• Place remaining strawberries into a food processor and blend until pureed.
• Place the puree into a saucepan on the stovetop, on medium heat, adding lemon juice and sugar.
• In a small bowl, whisk together water and cornstarch and add to the pan. Add your red food coloring (to desired amount) .
• Whisk sauce mixture until thickened and simmering.
• Remove from heat and strain. Let cool.
• Once the strawberry glaze has cooled, place into a pastry bag and cut a small amount off the tip to complete the decoration of the cheesecake. Glaze in between each strawberry and around the sides, you may even place the glaze over each individual strawberry.
• Place into the fridge until time to serve.