A rich, creamy, and smooth New York-style cheesecake topped with homemade strawberry jam. This recipe also includes a fun way to repurpose leftovers into cheesecake balls. ## Ingredients ### Crust - 1¼ cups (161g) graham crackers, finely crushed - 2 tbsp (30g) granulated sugar - 1 tsp (2g) kosher salt - Freshly ground nutmeg (optional) - ¼ cup (56g) unsalted butter, melted ### Cheesecake Filling - 32 oz (900g) cream cheese, softened - 1 cup (220g) granulated sugar - 4 whole eggs - 1 egg yolk - ¼ cup (60ml) heavy cream - ¼ cup (57g) crème fraîche - 2 tsp (7g) vanilla extract - Pinch of salt - 2 tbsp (20g) cornstarch ### Strawberry Jam - 1 lb strawberries, hulled and halved - ½ cup (110g) granulated sugar ### Cheesecake Balls (Optional) - 1¼ cups (185g) all-purpose flour - ¼ cup (55g) granulated sugar - 1 tsp (5g) baking powder - 1 tsp (4g) salt - 1 cup (240ml) whole milk - Leftover cheesecake (crust removed, cut into 1.5-inch cubes) - Oil for frying - Powdered sugar, for dusting --- ## Instructions ### 1. Prepare the Crust 1. Preheat oven to 350°F (175°C). 2. Combine graham cracker crumbs, sugar, salt, and nutmeg (if using). 3. Stir in melted butter until the mixture resembles wet sand. 4. Press the mixture firmly into the bottom of a greased 9-inch springform pan. 5. Bake for 8 minutes, then let cool completely. ### 2. Make the Cheesecake Filling 1. In a large bowl, beat softened cream cheese with sugar until smooth. 2. Add eggs one at a time, mixing well after each addition, followed by the egg yolk. 3. Add heavy cream, crème fraîche, vanilla, salt, and cornstarch. Mix until fully incorporated. ### 3. Prepare the Strawberry Jam 1. Combine strawberries and sugar in a saucepan. Let sit for 15 minutes. 2. Cook over medium heat for 10 minutes, stirring occasionally. 3. Blend ⅓ of the mixture until smooth, then stir it back in with the rest. Let cool. ### 4. Assemble and Bake 1. Pour cheesecake filling over cooled crust. 2. Cover pan with foil and place it into a roasting dish. 3. Pour boiling water into the roasting dish (1 inch up the sides of the springform pan). 4. Bake at 325°F (163°C) for 1.5 hours, until the center is just set and slightly jiggly. 5. Turn off oven, crack the door, and let it rest in the oven for 45 minutes. 6. Cool on a wire rack, then refrigerate overnight (or up to 2–3 days). 7. Top with strawberry jam before serving. ### 5. Optional: Cheesecake Balls 1. Freeze leftover cheesecake cubes until solid. 2. Mix flour, sugar, baking powder, and salt. 3. Slowly whisk in milk until a smooth batter forms. 4. Heat oil to 350°F (175°C). 5. Dip cheesecake cubes in batter and fry 3–4 minutes until golden. 6. Drain and dust with powdered sugar.