The Best New York Style Cheesecake That Michael Likes

This was one of the best cheesecakes that Michael has had for his birthday

For the crust:
2  cups of graham crackers pulsed into crumbs
1/3 cup sugar
1/4  tsp. salt
7  tbs. butter, melted

For the Cheesecake:
3  8 ounce packages of cream cheese, very soft
1  cup sour cream (full fat)
1-1/4 cups of granulated sugar
2  tsp. pure vanilla extract
5  large eggs separated, all at room temperature
3  tbs. all purpose flour
1/2  cup heavy cream

For the fresh strawberry sauce:
1-1/2 cups of fresh strawberries, hulled and sliced, divided
1/4  cup of sugar
1  small lemon, zested


Preheat the oven to 325 degrees (F)

For the crust:
1.  lightly spray a 9" springform pan with non-stick spray and set aside.

2.  In the body of a blender or food processor combine graham crackers, sugar, and salt: blend until the crackers have been completely pulsed to crumbs.  Add melted butter; stir well to combine.  Press down firmly into the prepared 9" springform pan and set aside.

For the cheesecake filling:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
2. Add sugar and vanilla; beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the egg yolks and beat until smooth. Stir in the flour, mixing just until combined.
3. Quickly stir in the cream, mixing just until it's incorporated in the batter.
4. Whip the egg whites and then fold into the batter.
5. Pour filling into prepared crust, and spread evenly.
6. Wrap the bottom of the pan in tin foil (I recommend doing a few diligent layers here; no one wants a wet crust).
7. Place the cheesecake pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
8. Place pan in the oven and cook cheesecake for 1 hour and 15 minutes. Turn oven off and let the cheesecake sit, undisturbed, for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly.
9. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream or fresh strawberry sauce and enjoy!

For the fresh strawberry sauce:

Process 1 and 1/4 cups of strawberries, sugar and lemon zest in a food processor or blender until smooth. Transfer mixture to a medium-sized bowl, stir in remaining sliced strawberries, and chill for at least 1 hour before serving.