Recipe(tried): New York Style Strawberry Cheesecake?

New York Style Strawberry Cheesecake

A large cheesecake for big, festive gatherings. Creamy but not cloying. This is
a classic that takes well to many variations.

Graham crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter - melted
2 tablespoons brown sugar
1/4 teaspoon cinnamonFilling:
2 1/2 pounds cream cheese
1 1/2 cups sugar
1/4 cup all-purpose flour
6 eggs
2 egg yolks
1 1/2 teaspoons vanilla
1 tablespoon lemon juice
1/3 cup whipping cream
2 teaspoons (each) lemon and orange zest - finely mincedSour cream topping:
2 cups sour cream
1/2 teaspoons vanilla
2 tablespoons sugarGarnish:
strawberries
apricot jamPreheat oven to 425 F. Graham crust: Toss all ingredients together to combine. Press into bottom of
springform pan. Chill while preparing filling. Filling: Cream the cheese on slow speed and add the sugar and flour. Add eggs,
then yolks, one by one until thoroughly incorporated. Stir in vanilla, lemon
juice whipping cream and zests. Bake for 15 minutes at 425 F. Reduce heat to 225 F. and bake an additional 55-
60 minutes or until cheesecake is just set, but now browned. (Do not let
cheesecake brown or bake until the sides begin to rise and show cracks). Sour cream topping: In a small bowl, mix sour cream, vanilla and sugar and set
aside.Remove cake from oven and increase oven temperature to 350 F. Gently
spread sour cream over cake and return to oven to bake an additional 8 minutes.
Remove cake to refrigerator immediately and chill overnight. Decorate with
strawberries or fresh fruit. Strawberry or fresh fruit topping:
You may use strawberries placed in concentric circles or this combination of
fruit for an outstanding, visual presentation:1 pint fresh strawberries - sliced in half
2 kiwis - sliced
1 10 ounce can mandarine orange slices - drained
1/2 cup apricot jam for glaze - warmed
2-4 tablespoons waterHeat jam on low with a little water in a saucepan until thinned. Strain and
return to saucepan. Keep warm until needed, thinning with additional
tablespoons of water if mixture thickens. Unmold chilled cake and brush top
with apricot glaze. Arrange fruit in decorative concentric circles making sure
all cake surface is covered. Gently brush apricot glaze over fruit topping
using a small pastry brush. Chill until ready to serve. Variation:
Use shortbread crust from Hungarian Cheesecake.