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New York Style Cheesecake with Fresh Strawberry Topping Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 12 hours 40 minutes
  • Yield: 10 servings

Description

This classic New York Style Cheesecake features a rich, creamy filling on a buttery graham cracker crust, topped with a vibrant homemade strawberry sauce. The recipe combines smooth cream cheese and sour cream for perfect texture, baked in a water bath for a moist, dense finish. Ideal for special occasions or anytime you crave an indulgent dessert.

Ingredients

Strawberry Topping

  • 1 pound fresh strawberries
  • 1/4 cup (50g) granulated sugar
  • 1 tsp cornstarch
  • Juice of 1/2 lemon
  • 1 tbsp honey

Graham Cracker Crust

  • 2 cups (280g) ground honey graham cracker crumbs (2 sleeves) *see notes for GF alternative
  • 1/3 cup (70g) granulated sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp kosher salt
  • 1/2 cup (110g) unsalted butter, melted

New York Cheesecake Filling

  • (4) 8 oz blocks full fat Philadelphia cream cheese, room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 3 tbsp cornstarch
  • 4 large eggs + 1 egg yolk, room temperature
  • 2 tsp lemon juice, freshly squeezed
  • 2 tsp vanilla extract
  • 1 cup (250g) sour cream, room temperature

Instructions

  1. Prepare Strawberry Topping: Rinse, hull, and quarter the strawberries. Reserve ½ cup fresh berries aside. In a medium saucepan, mix sugar and cornstarch, then toss in the strawberries (except the reserved ½ cup) to coat evenly. Stir in lemon juice and place over medium heat.
  2. Cook Strawberry Sauce: Bring the mixture to a boil, stirring occasionally, and cook for 5-8 minutes until strawberries soften. Use an immersion blender or transfer half the mixture to a blender and puree. Return puree to saucepan with reserved fresh berries. Stir and heat another minute until sauce thickens and becomes glossy.
  3. Cool Strawberry Sauce: Remove from heat, stir in honey, pour into a container, and leave uncovered until cooled to room temperature. Refrigerate to chill and thicken before serving.
  4. Prepare Graham Cracker Crust: Preheat oven to 350°F (175°C). Lightly coat a 9-inch springform pan with cooking spray, line the bottom with parchment paper, and press parchment strips along the sides to extend slightly over the pan edge for easy removal.
  5. Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until mixture resembles wet sand.
  6. Form and Bake Crust: Press crumb mixture firmly into bottom and up the sides of the springform pan, almost reaching the top. Use a measuring cup or your hands to pack it tightly. Bake for 10 minutes then set aside to cool.
  7. Prepare Oven and Water Bath: Lower oven temperature to 305°F (150°C). Place a large baking pan (roast pan) on the lowest oven rack. Bring a medium pot of water to boiling on the stove to use for the water bath.
  8. Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for smooth batter. If needed, warm them gently in separate bowls of warm water for about 20 minutes.
  9. Mix Egg Mixture: In a 2-cup measuring cup, beat eggs, egg yolk, lemon juice, and vanilla extract with a fork. Set aside.
  10. Cream Cheese Base: Using a stand mixer with paddle attachment on medium-low speed, beat cream cheese until smooth (30 seconds to 1 minute). Add sugar and cornstarch, mix on low speed for 30 seconds to combine.
  11. Scrape and Mix Again: Scrape down the bowl sides and bottom, mix again on low for 30 seconds to ensure smoothness.
  12. Add Egg Mixture Slowly: On the lowest mixer setting, gradually add the egg mixture in 3 to 4 pours, mixing slowly. Patience is key to avoid incorporating too much air.
  13. Fold in Sour Cream: Remove bowl from mixer and gently fold in the sour cream with a rubber spatula until just combined.
  14. Pour Batter into Crust: Pour cheesecake batter into crust, tapping the pan lightly on the counter to release trapped air bubbles.
  15. Fill Water Bath and Bake: Carefully pour the boiling water into the large pan on the bottom oven rack. Place the cheesecake on the middle rack right above it, quickly closing the oven door to trap steam.
  16. Bake Cheesecake: Bake for 1 hour and 40 minutes. The cheesecake is done when the edges are golden and the center jiggles slightly when the pan is nudged.
  17. Cool in Oven: Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  18. Chill Overnight: Remove cheesecake from oven, refrigerate uncovered overnight to set completely.
  19. Serve and Enjoy: Next day, remove cheesecake from pan, slice, and optionally dust with powdered sugar or top with the homemade strawberry sauce. Serve chilled for best texture and flavor.

Notes

  • For a gluten-free crust, substitute honey graham cracker crumbs with gluten-free graham cracker alternatives.
  • Room temperature ingredients are crucial for smooth batter and to prevent lumps.
  • Using a water bath prevents cracking and ensures a creamy texture.
  • Do not increase mixer speed when adding eggs to avoid excess air incorporation and cracking during baking.
  • Letting the cheesecake cool gradually in the oven helps prevent sudden temperature changes that can cause cracks.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/new-york-style-cheesecake-with-fresh-strawberry-topping-recipe/