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Not So Classic New York-Style Cheesecake
INGREDIENTS
WALNUT GRAHAM CRACKER CRUST:
- 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
- 1 cup shelled walnuts (Add more if desired; just reduce Graham Crackers amount; See Notes!)
- 3 Tbsps organic brown sugar
- 1 tsp ground cinnamon
- 4-5 Tbsps unsalted butter, melted
CHEESECAKE:
- 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
- 1 cup organic cane sugar
- 4 Tbsps organic all-purpose flour
- 2 large organic eggs, at room temp.
- 2 tsps vanilla extract
- 3 Tbsps Greek yogurt (You can also use sour cream)
- 1 tsp juice of a lemon
- 1 tsp lemon zest
- 1/4 tsp sea salt
STRAWBERRY COMPOTE TOPPING:
- 3 cups diced strawberries, fresh or frozen
- 1 cup organic cane sugar
- 2 Tbsps lemon juice
- 1/4 cup fresh water
- 1/2 tsp vanilla extract
- 1 tsp Arrowroot or Cornstarch + 3 Tbsps WARM water
OPTIONAL TOPPINGS:
- Sliced strawberries
INSTRUCTIONS
WALNUT GRAHAM CRACKER CRUST:
- Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
- Grind the walnuts + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Walnut-Graham cracker mixture, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
- Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
- Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + ASSEMBLY:
- In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
- Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the yogurt, lemon juice, and lemon zest, and continue mixing.
- Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
- Pour the batter into the prepared pan until 3/4 filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
- Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
- In the meantime, make your strawberry compote.
STRAWBERRY COMPOTE TOPPING:
- In a medium saucepan over medium-high heat, add all ingredients (except for Arrowroot/cornstarch), mixing everything together. Bring everything to a boil and lower heat to simmer until the strawberries are soft, about 10 minutes. Now, mix 1 tsp Arrowroot/cornstarch in a small bowl with 3 Tbsps warm water until smooth and 'milk-like'. Add starch mixture to saucepan with strawberries and stir together using a rubber spatula until sauce begins to thicken. Once strawberries have softened and sauce thickens remove from heat and let cool completely.
- Bon Appetit!
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