Strawberry Cheesecake (New York Style)For the Base:
• 250 g oatmeal cookies (or petibör)
• 80 g butter (melted)
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For the Cheesecake Cream:
• 600 g cream cheese (at room temperature)
• 1 cup (200g) sugar
• 3 eggs (at room temperature)
• 200 g strained yogurt or labneh
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• A pinch of salt
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For the Strawberry Sauce:
• 300 g fresh or frozen strawberries
• 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch + 2 tablespoons water (to dissolve)
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Preparation
1) Base
1. Grind the cookies in a food processor → turn them into flour.
2. Mix with melted butter and press into the bottom of a springform pan (20–22 cm).
3. Chill in the refrigerator for 10 minutes.
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2) Cream Cheese Filling
1. Beat the cream cheese with sugar until smooth (at medium speed, not high).
2. Add yogurt/labneh → vanilla → cornstarch → salt in that order.
3. Add the eggs one at a time, beating just until incorporated (if you don't overbeat, it won't crack).
4. Pour the mixture over the base.
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3) Baking (Crack-Free)
• Preheat the oven to 160°C.
• Place the pan in the center of the oven.
• Place a heatproof container with boiling water on the bottom rack (steam → soft texture).
• Bake for 45–60 minutes.
It's perfect when the edges are set and the center jiggles slightly.
→ Turn off the oven, leave the door ajar, and let the cheesecake sit in the oven for 1 hour.
→ Let it come to room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight).
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4) Strawberry Sauce
1. Place strawberries + sugar + lemon juice in a saucepan → cook over medium heat.
2. When the strawberries soften, add the starch water.
3. Remove from heat when it thickens for 1–2 minutes → cool.
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5) Serving
• Drizzle the strawberry sauce over the cooled cheesecake
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Tips
• Over-beating the mixture will cause cracking.
• Eggs should be at room temperature.
• Best slicing → when very cold.