Classic New York Cheesecake

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Ingredients

• 1 and 1/4 cups (161 grams) finely crushed graham crackers
• 2 tablespoons (30 grams) granulated sugar
• 1 teaspoon (2 grams) kosher salt
• Fresh ground nutmeg (optional)
• 1/4 cup (56 grams) melted unsalted butter
• 32 ounces (900 grams) softened cream cheese
• 1 cup (220 grams) granulated sugar
• 4 whole eggs
• 1 egg yolk
• 1/4 cup (60 milliliters) heavy cream
• 1/4 cup (57 grams) creme fraiche
• 2 teaspoons (7 grams) vanilla extract
• Pinch of salt
• 2 tablespoons (20 grams) cornstarch
• For strawberry compote: 1 pound fresh strawberries, 1/2 cup (110 grams) granulated sugar

Instructions

1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, nutmeg, and melted butter. Press into a greased 9-inch springform pan. Bake for 8 minutes and let cool.
2. In a large bowl, beat cream cheese and sugar. Add eggs one at a time, then egg yolk. Mix in heavy cream, creme fraiche, vanilla, salt, and cornstarch.
3. Pour batter into the cooled crust. Wrap pan in foil, place in a roasting dish with boiling water, and bake at 325°F (163°C) for 1.5 hours. Cool in the oven, then refrigerate overnight.
4. For strawberry compote, cook strawberries and sugar until syrupy. Blend a portion for a smoother texture.
5. Serve cheesecake with strawberry compote on top.
6. Optional Fried Cheesecake Balls
7. Cut leftover cheesecake into cubes. Dip in batter made of flour, sugar, baking powder, salt, and milk. Fry in oil until golden brown. Serve with powdered sugar and strawberry compote.

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