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Preheat the oven to 350 degrees F. Place the graham crackers crumbs and sugar in a medium bowl. Slowly mix in the melted butter to form a wet sandy texture and until the mixture clumps when squeezed together.
Ray Kachatorian
Spray the sides and bottom of a 9-inch-diameter springform cake pan with nonstick baking spray then line with parchment paper.
Ray Kachatorian
Press the crumbs onto the bottom of the prepared pan. Place the pan on a baking sheet and bake until the crust is pale golden brown, about 10 minutes. Set aside to cool the crust completely before filling.
Ray Kachatorian
To prepare the filling:
Sprinkle the gelatin into a small saucepan. Pour the water over the gelatin and swirl to blend. Let stand until the gelatin softens, about 5 minutes.
Ray Kachatorian
Blend the cream cheese in a food processor until smooth and creamy, scraping down the sides and bottom of the mixing bowl occasionally to ensure no lumps remain.
Ray Kachatorian
Add the cottage cheese and continue to blend until smooth and creamy.
Ray Kachatorian
Add the sweetened condensed milk, sugar and egg yolk and blend well. Set aside.
Ray Kachatorian
Stir the gelatin mixture over medium heat until the gelatin dissolves, about 1½ minutes.
With the food processor running, slowly pour the hot melted gelatin mixture through the feed tube and into the cream cheese mixture in a thin stream. Continue to process to ensure the gelatin is very well blended.
Ray Kachatorian
Transfer the cream cheese mixture to a bowl and fold in the strawberries.
Ray Kachatorian
Pour the cream cheese mixture into the prepared crust. Refrigerate until the cheesecake is cold and set, preferably 1 day.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
