New York Style Cheesecake with Strawberry Modena Sauce

From the Recipe Files of Milk & Honey
Unique Restaurant Corporation

Yield: One 8” Cake

Ingredients:

Filling:
2 lb   Cream Cheese
½ lb  Granulated Sugar
1 Tablespoon Corn Starch
¼ Cup   Heavy Cream
4 Each   Eggs
1 Tablespoon Vanilla

Crust:
1 Cup   Fine Graham Cracker Crumbs
¼ Cup  Sugar
2 Tablespoon Melted Butter
1 Teaspoon  Cinnamon
Pinch   Salt

Method:

1) Heat Oven to 235 For Convection and 275 for Conventional Oven.
2) Lightly Spray or Oil an 8 x 3 Cake or Springform Pan.
3) Combine Graham Cracker Crumbs, Sugar, Cinnamon and Salt.  Pour Butter Into Crumbs and Rub Into Mixture Until Incorporated and Holds Shape When Lightly Pressed Into a Ball.
4) Press the Mixture Evenly Across the Bottom of the Pan.
5) Beat the Cream Cheese and Sugar Together, Scrapping the Bowl Down at Least Once.  The Cream Cheese Should Become Very Smooth.
6) Whisk the Corn Starch and Heavy Cream Together and Add to the Cream Cheese.  Beat for 1 Minute, Then Scrape Bowl.
7) Beat Eggs and Vanilla Into Cream Cheese Mixture, Scraping Down the Bowl Again.  Beat the Mixture Once Again Until Smooth.
8) Pour Batter Into Prepared Pan.  If Using Springform Pan, Seal the Outside Bottom with a Sheet of Aluminum Foil. 
9) Place Cheesecake Into a 9 x 13 “ Cake Pan and Pour at Least 1” of Warm Water Around the Base of the Cake.  Add Water as Necessary During Baking Time.
10) Bake for 1 Hour and 45 Minutes Until the Center of the Cake Has Firmness to the Touch.
11) Keep the Oven Door Ajar for 15 Minutes, Leaving the Cake to Rest and Finish Baking.
12) Drain Off Water and Let Cake Cool at Room Temperature for 30 Minutes. 
13) Refrigerate Cake Until Completely Cool, Then Remove From Pan By Pouring a Little Warm Water Over the Bottom of the Pan.

Strawberry Modena Sauce

Yield: 3 Cups

Ingredients:

1 lb  Fresh Strawberries. Hulled & Quartered
1 Cup  Granulated Sugar
2 Tablespoon Balsamic Vinegar
2 Tablespoon  Water
1.5Teaspoon Cracked Black Pepper
½ Teaspoon Vanilla

Method:

1) Combine All Ingredients in a Sauce Pan, Bring to Boil and Skim the Surface
2) Reduce the Heat and Simmer Mixture Until it Thickens, About 30 to 35 Minutes. Skim the Surface as Necessary & Stir to Ensure it is Not Sticking to Bottom of Pan.
3) Cool in a Shallow Pan, Then Transfer to a Storage Container and Keep Refrigerated.