Creamy, dense richness is what makes this New York Style Cheesecake so delicious with just the right amount of sweet and tangy – and a gluten free, nut free crust option!
New York Style Cheesecake
- 1 recipe Gluten Free Nut Free Cheesecake Crust
- 4 8-ounce packages cream cheese
- 1 cup (200g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 3 large eggs
- 2 cups frozen strawberries
- 1 cup sugar
- 2 tablespoons cornstarch
New York Style Cheesecake
- Preheat the oven to 350°F. In a standing mixer with the paddle attachment or in a large bowl with a hand mixer, beat the cream cheese until creamy about 2 minutes. Scrape down the sides and bottom of the bowl.
- Beat the sugar into the cream cheese until fully incorporated – 2 minutes – scraping down the sides and bottom of the bowl.
- On low speed, add the vanilla and corn starch. Add the eggs, one at a time. Raise the speed to medium and mix until the ingredients are well incorporated incorporated, about 1 minute.
- Pour the batter into the cooled crust in a wrapped springform pan¹ and bake for 1 hour in a water bath.² After 1 hour, shut off the oven and without opening the door let rest for 1 hour more.
- After resting, remove from the water bath and remove the foil and wrap. Chill overnight in the refrigerator.
- In a medium saucepan, combine the ingredients and cook over low heat stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
- Cook for 25 minutes on low until sauce begins to thicken. Strawberries will dissolve as it cooks.
- Push through a strainer with a spatula to remove any remaining chunks of strawberries and let cool 15 to 20 minutes before using.
- Pour over the cake while in the springform pan OR over each individual slice. The strawberry glaze is thin and light so it will spread if pouring it over the cake, especially if it is not cooled completely.
¹After the crust is done cooking, let it cool just a smidge. Lay two pieces of plastic wrap perpendicular to each other – like an even shape ‘t’. Wrap the bottom of the still warm pan, because the pan is still fairly hot (be careful or use a kitchen towel to help!) the plastic will mold around the bottom without melting, creating a waterproof seal. Then wrap with aluminum foil. An additional option is to wrap with foil then place inside a slow cooker bag.
²Place the wrapped springform pan directly in a larger pan. Fill 1 to 1 1/2″ up the spring form pan with water.
When chilling overnight you may need to place the springform pan on a plate as butter in the crust may leak out during cooking.