Cheesecake Recipe Easy Perect Every Time

This incredibly easy cheesecake recipe makes a perfect cheesecake every time! No cracks and no sinking in the middle. The problems most people encounter when baking a cheesecake is cracking and sinking. It looks perfect and  gorgeous while cooking,  then suddenly a crack appears marring that beautiful top! To make matters worse their cheese cake then sinks in the middle forcing them to get a little creative when decorating it. This cheesecake recipe does away with all that! It make a perfectly level cheesecake every time, and as a bonus there will be no cracking! It’s topped with a homemade strawberry syrup (so easy to make) and  fresh strawberries. The filling is light, creamy and fluffy and this New York Style cheesecake has an easy to make graham cracker crust. Check out the video below for the recipes both the cheesecake and strawberry syrup are included! 

Ingredients

Filling

2 packages of  softened cream cheese

1 cup of sour cream

1 cup of mascarpone cheese

1 cup of heavy cream

2eggs

3/4 cup granulated sugar

1/2 cup powdered sugar

1 1/2 tsps vanilla extract

3 tbs of lemon juice (freshly squeezed preferably)

1 1/2 tsps lemon zest

4 tbs flour

For the crust

2 cups of crushed graham crackers

4 tbs melted butter

Strawberry Syrup

1 cup of strawberries plus one cup for topping

3/4 cup sugar

1/2 cup water

dash of lemon juice

Directions

Prepare pan. Use a springform pan, grease the sides with butter and line with parchment paper, line the bottom of the pan with a round of parchment paper as well. Prepare your graham crackers by puring in melted butter and mixing them well. Pour graham cracker mixture into bottom of pan pressing down firmly making sure they are well packed in there. Wrap the outside with aluminum foil. Prepare your filling. Cream the cream cheese, add the sour cream, mix until creamy, mix in the eggs, mix in the sugars, mix in the mascarpone cheese, mix in the heavy cream, mix in the vanilla, mix in the lemon juice, mix in the lemon zest,mmix in the flour. Whisk everything well. Pour batter into pan. Place pan in a shallow baking pan with some water in it and bake at 325 degrees farenheit and bake for one hour. After one hour turn oven off, crack the door open and let cheesecake sit for at least an hour. After that remove cheesecake from oven, let cool thoroughly and place in fridge to cool for at least four to six hours. Overnight is even better! 

Strawberry Syrup

Slice one cup of strawberries, add sugar, add lemon juice, stir well then cook on medium heat stirring occasionally until mixture reduces and starts to look foamy. Try not to let strawberries totally disintegrate. Let cool a bit then strain syrup. It will be thick so stir syrup in strainer to help it through. Set aside the leftover jam, you can have it as a jam. To serve toss some fresh sliced strawberries with a bit of the syrup until lightly coated. Place some of the sliced coated strawberries on cheesecake slice, then drizzle on some of the syrup. Enjoy!