New York Strawberry Cheesecake

This New York strawberry cheesecake is rich and creamy with lovely strawberry flowers blooming on its surface. Instead of tangy sour cream, I chose to use a mild strawberry yogurt, which gives our cheesecake a sweet delicate flavor and a hint of strawberry aroma.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut some Teflon sheet (or parchment paper) based on the height of your springform pan, grease the springform sides with butter, and line the paper along the sides to prevent sticky. Wrap the bottom of the springform pan with two layers of heavy-duty foil paper.

Step 2

Crush Lotus Biscoff Cookies (or Oreo cookies) with a food processor, or take a rolling pin to roll over the bag of cookies. Microwave unsalted butter for 30 seconds, stir until melted. Add the melted butter to the cookie crumbs, mix until evenly moistened.

Step 3

Transfer the cookie butter mixture to the springform pan, press firmly with a glass cup or a spoon. Keep in the fridge.

Step 4

Preheat the oven to 335°F/170°C. Boil a full kettle of water.

Step 5

Add room temperature softened cream cheese, sugar, and salt to a large mixing bowl, beat with a hand mixer (medium speed) for about 30 seconds until smooth (See Note 1).

Step 6

Add the lemon zest, lemon juice, and yogurt, mix with a hand mixer (low speed) for about 30 seconds until well combined.

Step 7

Beat 2 large eggs in a separate bowl using a whisk until the color looks even. (Do not need to beat the eggs until frothy.) Pour the egg to the large mixing bowl, mix with a hand mixer (low speed) for about 30 seconds until well combined.

Step 8

Add ½ cup of heavy whipping cream, mix with a hand mixer (low speed) for about 10 seconds until well combined. (Stop mixing as soon as the color of the batter looks even, do not over-mix.) Use a spatula to scrape the bottom and sides of the bowl to make sure everything is thoroughly combined.

Step 9

Use a fine mesh strainer to sift the cornstarch to the batter. Fold the batter with a spatula until the cornstarch is evenly distributed.

Step 10

Put the springform pan in a deep baking pan. Place the fine mesh strainer on the springform pan, pour the cheesecake filling batter through the strainer to get rid of any lumps.

Step 11

Pour about 1'' depth of boiling water into the deep baking pan. Bake on the medium-low rack of the oven at 335°F/170°C for 1 hour and 30 minutes until the cake is golden.

Step 12

Remove the baking pan from the oven, remove the springform pan from the hot water bath, peel off the foil. While still hot, the center of the cheesecake should be wiggly when you shake it. It will be fully set after cools down.

Step 13

Let the cheesecake cool to room temperature on your countertop. Cover with food wrap and keep the cheesecake in the refrigerator overnight.

Step 14

Unmold the cheesecake from the springform pan. It already taste great now! You can slice and serve it directly. Or, if you want to make it even prettier, move on to the next decorating steps.

Step 15

Add the heavy whipping cream, powdered sugar, freeze dried strawberry powder (optional), and vanilla extract to a large mixing bowl, whip with a hand mixer on medium-high speed until medium to stiff peaks form. (See Note 1) Spread the whipped cream evenly over the cake.

Step 16

Cut 5 strawberries lengthwise into halves. Peel and cut 2 kiwifruits into the shape of flower stems. Stick the strawberries and kiwifruits on the sides of the cheesecake. Cut 2 strawberries crosswise into coin-shape slices. Use these strawberry slices to make some flower patterns on the top surface of the cheesecake.

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