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Creamy New York Style Cheesecake

Kathleen R. Coffey
A classic New York Style Cheesecake with a luscious homemade strawberry topping, baked low and slow to achieve a creamy, crack-free texture. Perfect for special occasions or everyday indulgence.
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Prep Time 30 minutes
Cook Time 2 hours 40 minutes
Chilling Time 8 hours
Total Time 11 hours 10 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 × 9-inch Springform Pan
  • 1 × Stand Mixer (with paddle attachment)
  • 1 × Medium Saucepan
  • 1 × Immersion Blender
  • Measuring Cups and Spoons

Ingredients
  

Strawberry Topping

  • 1 lb fresh strawberries rinsed and hulled
  • 1/4 cup granulated sugar 50g
  • 1 tsp cornstarch
  • Juice of 1/2 lemon
  • 1 tbsp honey

Graham Cracker Crust

  • 2 cups finely ground honey graham cracker crumbs about 280g
  • 1/3 cup granulated sugar 70g
  • 1/2 tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 1/2 cup unsalted butter melted (110g)

Cheesecake Filling

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

Instructions
 

  • Prepare the Strawberry Sauce: Start by quartering the strawberries, reserving half a cup of the berries whole. In a medium saucepan, combine the sugar and cornstarch, then add the majority of the strawberries.
    Stir to coat the fruit evenly. Add the lemon juice, then set the pan over medium heat. Bring to a gentle boil, stirring occasionally, and cook until the strawberries soften, about 5 to 8 minutes.
    Remove half of the mixture and blend it until smooth, then return it to the pan along with the reserved fresh strawberries. Cook for an additional minute until the sauce thickens and turns glossy. Remove from heat, stir in the honey, and let cool uncovered at room temperature before refrigerating.
  • Make the Graham Cracker Crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Cut parchment strips to line the sides of the pan, allowing them to rise just above the edge.
    In a bowl, mix together the graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and stir until the crumbs resemble damp sand. Press the mixture firmly along the bottom and up the sides of the pan.
    Use a measuring cup or your hands to compact the crust tightly. Bake for 10 minutes, then remove and let cool while preparing the filling.
  • Prepare the Cheesecake Batter: Lower your oven temperature to 305°F (150°C). Place a large roasting pan on the bottom rack to prepare for a water bath. Bring a medium pot of water to a boil on the stove.
    In a mixing bowl, beat the cream cheese on medium-low speed with a paddle attachment until smooth and creamy, about 30 seconds to 1 minute. Gradually add sugar and cornstarch, mixing gently on low until combined.
    Scrape down the bowl sides and mix again to ensure even texture. In a separate measuring cup, whisk together the eggs, egg yolk, lemon juice, and vanilla. With the mixer running on its lowest speed, slowly incorporate the egg mixture in 3-4 additions—patience is key to avoid overmixing.
    Finally, fold in the sour cream gently with a spatula.
  • Bake the Cheesecake: Pour the batter into the prepared crust and gently tap the pan on the counter to release any trapped air bubbles. Carefully pour the boiling water into the roasting pan on the bottom rack, creating a steamy environment for even baking.
    Place the cheesecake on the middle oven rack and bake for 1 hour and 40 minutes, or until the edges are golden and the center still jiggles slightly when nudged. Once done, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
  • Chill and Serve: After cooling, transfer the cheesecake to the refrigerator uncovered to chill overnight. This step firms up the texture and enhances the flavor. When ready to serve, remove the springform sides, slice, and garnish with powdered sugar or the chilled strawberry topping.

Notes

  • Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps achieve a smooth, lump-free batter and prevents cracking.
  • Water Bath: The boiling water bath during baking maintains moisture and prevents the cheesecake from drying or cracking, resulting in a silky texture.
  • Gluten-Free Option: Substitute regular graham crackers with gluten-free ones and reduce butter to 6 tablespoons to adjust for moisture.
  • Storage: Keep the cheesecake refrigerated in an airtight container or wrapped with plastic wrap for up to 10 days.
  • Freezing: Wrap the fully chilled cheesecake tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving.