Ch_600/51200640_new-york-cheesecake_1x1.jpg' alt='Traditional Cheesecake Recipe' title='Traditional Cheesecake Recipe' />Cheesecake with Fresh Strawberry Sauce Recipe. Preheat oven to 3. To prepare cheesecake, place 12 cup sugar, wafers, and dash salt in a food processor process until mixture resembles sand. Place 1 egg white in a small bowl stir with a whisk until frothy. 53.Com there. With the processor on, add 2 tablespoons egg white through food chute, processing until blended discard remaining egg white. Firmly press mixture into bottom and slightly up sides of an 8 inch springform pan coated with cooking spray. Bake at 3. 50 for 1. Reduce oven to 3. Combine 1 12 cups sugar, 3 tablespoons cornstarch, and remaining dash salt in a large bowl. Add cheeses beat with a mixer at medium high speed until smooth. Reduce mixer speed to low. Add vanilla and 1 teaspoon juice beat just until combined. Add eggs, 1 at a time, beating after each addition just until incorporated. Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it. We traded in our traditional pumpkin pie this year for pumpkin mousse cheesecake. This was so easy to prepare and very delish I followed the instructions exactly. Step. Bake at 170 C, gas mark 3 for 1 hour or until firm. Turn off the heat and leave to cool in the oven for 1 hour. Chill completely before serving. Add remaining 2 egg whites beat just until incorporated. Pour cheese mixture into prepared pan. Bake at 3. 00 for 1 hour and 1. Turn oven off. Leave cheesecake in oven with the door open for 3. Remove cheesecake from oven run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Garnish cake with strawberries, if desired. To prepare sauce, combine sliced strawberries, 12 cup water, and 2 tablespoons sugar in a small saucepan over medium high heat bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil cook 1 minute, stirring constantly. Transfer mixture to a bowl cool to room temperature. Stir in 2 teaspoons juice. If you make this cake in a nine inch springform pan, cut the baking time by about 1. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.