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New York Style Cheesecake with Strawberries

Ingredients

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • ¼ cup sugar

Cheesecake Filling:

  • 8 oz. cream cheese
  • 1⅓ cup sugar
  • 15 oz. Sorrento® Whole Milk or Part Skim Ricotta Cheese
  • 2 whole egg yolks
  • 1 tsp. grated lemon rind
  • 1 tbsp. lemon juice
  • 1 tsp. pure vanilla extract

Sour Cream Topping:

  • 2 cups sour cream
  • ¼ cup sugar

Berries:

  • 1 pint fresh strawberries, hulled and sliced
  • 3 tbsp. sugar

Cooking Instructions

Preheat oven to 350 degrees.

 

Graham Cracker Crust:
In bowl, combine all ingredients. Press crumbs firmly into bottom and up ½" of sides of 9" springform pan. Set aside.
 
Cheesecake Filling:
Mix cream cheese and sugar at medium speed until smooth, about 3 minutes.
Scrape bowl. Add ricotta and mix 1 minute. Scrape bowl and add egg yolks, lemon rind, lemon juice, and vanilla. Mix for 2 minutes.
Pour batter into crust. Place a cake pan filled with water on the lowest rack of oven to create extra moisture and prevent cake from cracking.
Bake for 55-60 minutes. Remove from oven and cool for 1 hour.
 
Prepare Topping:
With spoon or whisk, mix sour cream and sugar until smooth. Spread evenly on top of the cake.
Return cake to oven for 7 minutes to set topping.
Remove and cool completely.
Cover with plastic wrap and refrigerate for several hours.
Mix berries with sugar. Cover and refrigerate until ready to serve cake. Run sharp knife around edges and remove cake.
Cut into slices and top with spoonful of strawberries.
This recipe provided by Sorrento
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