New York cheesecake

Notes

You can make the strawberry sauce the night before and keep it to the fridge in a jar.
Slice cheesecake with a sharp knife, either before garnishing with sauce or after. In the last case, wipe the knife clean between slices.

	FOR THE CRUST
	300 gr soft flour
	1 egg
	1 tsp ground cinnamon
	100 gr powdered sugar
	1 tsp vanilla extract or 1 vanillin
	120 gr butter cut in cubes
	FOR CHEESE CREAM FILLING
	350 gr greek anthotyro cheese (or ricotta cheese)
	Zest from 2 lemons
	350 gr greek yogurt
	2 tsp corn flour
	3 eggs
	160 gr powdered sugar
	1 tbsp vanilla extract
	200 gr whipping cream
	FOR STRAWBERRY SAUCE
	250 gr fresh strawberries
	50 gr white sugar
	½ vanilla pod
	SERVING
	Strawberry sauce
	Fresh strawberries

1.	FOR THE CRUST
2.	Preheat oven to 180 °C.
3.	In a bowl, mix in dry ingredients.
4.	Add the egg and the butter and stir in by hand until crumbly.
5.	When the butter will be fully combined, you’ll have a soft dough.
6.	Dust your working surface with flour. Roll the dough with a rolling pin to make the crust.
7.	Grease the baking pan with butter and place the dough.
8.	Bake crust for about 20 min or until golden and firm.
9.	Remove the pan from the oven and let aside until cool.
10.	FOR THE FILLING
11.	Meanwhile, in a bowl, using an electric mixer beat all the ingredients until fluffy and smooth.
12.	Pour cream over the baked cool crust.
13.	FOR THE STRAWBERRY SAUCE
14.	In a big bowl, mix strawberries with sugar.
15.	After an hour, put all the ingredients in a medium, heavy-bottomed pot, mix around and bring to boil over high heat.
16.	Once it has come to boil, turn the heat down so it’s on a slow simmer for about 20 minutes.
17.	Use a potato masher to further break down fruit or for faster result use a hand blender.
18.	BAKING
19.	Pour the cream filling on top of the crust.
20.	Bake for 20 minutes to 180 °C. and then reduce to 150 °C. and bake for 1 hour further.
21.	You might need to cover the cheese cake on top as to avoid extra golden brown color.
22.	Remove from the oven and let the pan cool on a rack for enough time.
23.	Cover with plastic wrap and transfer to the refrigerator to cool for at least 3-4 hours or overnight.
24.	SERVING
25.	Remove the sides of the spring form pan. Serve the cheesecake right from the base of the pan or transfer carefully the cheesecake to a serving dish using a large spatula.
26.	Garnish with strawberry sauce and fresh strawberries.

ON SHORTBREAD CRUST

Prep. time

Cooking time

Difficulty

Serves

INGREDIENTS

INSTRUCTIONS

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