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A high and creamy, dense cheesecake for big, festive gatherings. Creamy but not cloying. This is a classic that takes well to many variations.  You can also use a half batch of sugar cookies or shortbread, or Hungarian Pastry dough as the bottom crust for an alternate rendition. Originally New York Cheesecake did in fact, use a sweet tart or a shortbread cookie dough but few people, even restaurants use that approach anymore. To make this Californian Style, use the fruit topping below (berries, apricot halves, kiwi, etc. all glazed). The true New York cheesecake features this wonderful, sweet, baked-on-top sour cream topping so that you slice through this extra topping, into creamy cheesecake. I prefer a water bath with this cake but a slow bake is also fine or the hot oven to start, and then a longer sojourn at moderate temps. Let it cool in the oven to avoid cracks.


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If you want to purchase this one recipe Classic New York Style Strawberry Cheesecake, click here to purchase at $2.49 per recipe.

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Happy Baking from,

Marcy Goldman

Head Baker, Editor, and Host

Est. 1997


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