The Easiest New York Cheesecake 2 Ways

In a medium bowl, mix together the finely crushed graham crackers, sugar, salt and nutmeg until evenly combined.

Mix in the melted butter until everything is evenly combined and the graham crackers hold together when you squeeze it together in your hand.

Generously grease a 9” (23cm) springform pan with cooking spray and add the graham cracker mixture to the pan. Using the flat side of a cup, firmly press the cookie into a flat, even layer that covers the bottom of the pan.

Bake in the oven for 8 minutes or until lightly toasted and set. Remove from the oven and let cool completely.

Reduce the oven temperature to 325℉ (163℃).

In a large bowl, beat together the softened cream cheese and sugar with a hand blender until evenly combined and smooth.

Add the eggs and egg yolk, one at a time, mixing between each until fully combined before adding the next.

Mix in the heavy cream, crème fraîche, vanilla extract, salt, and cornstarch until evenly combined.

Pour the filling into the cooled pie crust. Wrap the springform pan in foil to seal it completely, and then place it in a large roasting pan. Pour enough boiling water to come about 1” (2.5cm) up the sides of the springform pan.

Carefully place the roasting pan in the oven and bake for 1.5 hours or until the cheesecake is set but still jiggles slightly in the center.

When the cheesecake is set, turn the oven off, open the door and let the cheesecake cool for 45 minutes; this will prevent the cheesecake from cracking on the top.

Once finished cooling in the oven, remove the springform pan, take off the foil and let the cheesecake cool completely on a cooling rack.

Wrap the cheesecake in plastic wrap and place in the fridge at least overnight to set completely but it can also be stored for 2-3 days before serving.

When ready to serve, remove the cheesecake from the springform pan. When cutting the cake into slices, wet your knife with warm water before each slice, wipe your knife, dip it in warm water and repeat.

Serve the cake plain or add strawberry jam if you wish.

Place the strawberries and sugar in a medium saucepan and stir together. Let sit for 15 minutes before starting to cook it.

After 15 minutes, place the saucepan over medium heat. Bring the liquid that is released to a boil and continue to boil for about 10 minutes or until the sauce is reduced and syrupy.

Remove about ⅓ cup of the mixture and place in a blender. Blend until completely smooth. Stir that back into the remaining cooked strawberries.

Pour over the cheesecake slices immediately or cool completely and place in an airtight container in the fridge until ready to serve.

Cut the leftover cheesecake into 1.5” (3.8cm) cubes. Place on a baking sheet and freeze until completely solid.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the milk and continue to whisk until a smooth batter forms.

Fill a medium heavy bottomed saucepan just over halfway with oil. Heat to 350℉ (170℃). Line a baking sheet with a cooling rack and place that next to the hot oil.

Dip the frozen cheesecake cubes into the batter with a fork. Lift it up and let the excess batter drip off and then immediately lower it into the hot oil. Fry, in batches, for 3-4 minutes, flipping occasionally, or until golden brown and crispy. Remove to the cooling rack to drain completely, and repeat with the remaining cheesecake cubes.

Let cool slightly before dusting with powdered sugar and drizzling with strawberry jam, if desired. Serve.