New York Style Cheesecake

For the cheesecake, prepare the ingredients for the base into a batter. Cover the bottom of a 24-cavity springform pan and refrigerate for 30 minutes.

Whip the ingredients for the topping into a creamy mixture. Spread the cream cheese mixture on the cooled base and bake at 150 °C for 45 minutes.

After the baking time, do not remove the cake from the oven, but leave it in the closed oven for a good 2 hours. Then take it out and put it in the fridge for at least 4 hours (I always let it rest for one night).

The next day, prepare the strawberry sauce.

To make the sauce, bring the strawberries to a boil with the sugar. Stir through the cornstarch with water. Stir this mixture into the hot strawberries and simmer gently, stirring, for about 2 minutes.

Place the strawberries in a large enough bowl. Pour the hot sauce over the strawberries and fold in the juice of one lemon.

Let the sauce cool and bring to the table together with the curd cake.

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