New York cheesecake

Easy, delicious and the perfect treat; make this New York cheesecake for yourself!

Course Cake and cookies

Cuisine American

Keyword cream cheese, strawberries

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 515

Author Simone

Preheat the oven to 130˚C/266˚F (top- and bottom heat). Prepare the baking tin by lining with parchment paper for the bottom and brush the sides with butter.
Place the cookies into a food processor and turn to a fine crumb. Add the melted butter and mix it. Press firmly into the prepared baking tin.
Combine cream cheese and sugar in a mixer and beat until smooth and creamy. Add the eggs one at a time, beating in each egg before adding the next. Scrape down the sides of the bowl occasionally. Add heavy cream, vanilla and lemon zest and mix until smooth and creamy.
Pour the batter into the prepared pan and tap the pan on the counter several times to break up any bubbles. Place a oven dish filled with water at the bottom of the oven.
Bake for 90 minutes or until almost done. This is hard to tell, but if you look at the cheesecake, it should be cohesive but still a little wobbly in the middle. It doesn't need to be completely set at this point.
Close the oven door, turn off the oven and let it cool for another hour. This will allow the cake to continue to bake and cool gently so that it doesn't crack at the top. After an hour, you can carefully remove the cheesecake from the water bath, let it cool on your countertop, then cover and place in the refrigerator to set completely.
Once completely set slice the strawberries and cover the top of the cheesecake with fresh strawberries. Give it a little dusting of icing sugar and serve.