If you’re craving a dessert that’s rich, creamy, and downright irresistible, then this Classic New York Cheesecake with Strawberry Sauce Recipe is exactly what you need. I absolutely love how this cheesecake turns out silky smooth with just the right balance of sweetness, and the homemade strawberry sauce adds a fresh, vibrant kick that makes each bite unforgettable. Stick around—I’ll walk you through every step to help you nail this fan-freaking-tastic dessert in your own kitchen.

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Why You’ll Love This Recipe

Authentic New York Texture: The creamy, dense filling is perfectly smooth without being too rich or heavy.
Strawberry Sauce Magic: The fresh strawberry sauce adds a bright and natural sweetness that complements the cheesecake perfectly.
Water Bath Baking Technique: This method keeps the cheesecake unbelievably creamy and prevents cracking, which is a game changer.
Make-Ahead Friendly: You can prepare it a day in advance, so it’s ideal for parties or special occasions.

A close-up side view of a cheesecake slice rests on a silver spatula against a white marbled surface. The cheesecake has two layers: a thick, whipped, creamy off-white filling with a light and smooth texture, sitting on top of a medium-brown crumbly crust. On top of the cheesecake slice, there are two fresh strawberries, one whole and one sliced in half, showing its red exterior and white interior with green leaves attached. The background is bright and softly blurred with more strawberries in a white bowl. Photo taken with an iphone --ar 2:3 --v 7 - Classic New York Cheesecake with Strawberry Sauce, New York cheesecake recipe, creamy strawberry cheesecake, authentic cheesecake with fruit topping, easy cheesecake dessert

Ingredients You’ll Need

Getting your ingredients right is key to that classic creamy texture and balanced flavor in this Classic New York Cheesecake with Strawberry Sauce Recipe. Use full-fat products for the best results and fresh strawberries for the sauce to keep it vibrant and naturally flavorful.

Flat lay of a small white ceramic bowl of golden graham cracker crumbs, a few white granulated sugar crystals scattered next to it, a small white ceramic bowl with melted golden butter, four whole large brown eggs with clean shells arranged neatly, four blocks of smooth cream cheese with a creamy white color, a small white ceramic bowl of thick sour cream, a small white ceramic bowl of heavy cream, a small white ceramic bowl filled with clear vanilla extract, a small white ceramic bowl containing bright orange freshly squeezed orange juice, a small white ceramic bowl of granulated sugar, and a small white ceramic bowl with hulled, thickly sliced fresh red strawberries, some whole fresh strawberries placed beside the bowl, all ingredients evenly spaced in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic New York Cheesecake with Strawberry Sauce, New York cheesecake recipe, creamy strawberry cheesecake, authentic cheesecake with fruit topping, easy cheesecake dessert

Graham cracker crumbs: Go for a finely ground crumb for an even crust texture.
White sugar: Sweetens both crust and filling; granulated sugar works best here.
Butter: Melted unsalted butter binds the crumbs into a sturdy crust.
Cream cheese: This is the star—make sure it’s at room temperature for smooth mixing.
Sour cream: Adds that creamy tang and helps prevent cracking.
Heavy cream: Gives a luscious richness to the filling.
Eggs: Use large eggs at room temperature for better incorporation.
Vanilla extract: A little vanilla boosts the flavor without overpowering.
Boiling water: Needed for the water bath to create gentle, even baking heat.
Fresh strawberries: Choose ripe, juicy berries for the sauce—freshness makes all the difference.
Granulated sugar for sauce: Balances the natural tartness of strawberries.
Orange juice: Fresh squeezed adds a subtle citrus brightness to the strawberry sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to encourage you to make this Classic New York Cheesecake with Strawberry Sauce Recipe your own. Whether you want to lighten it up a bit or add your favorite twist, there’s lots of room for personalization!

Greek Yogurt Swap: When I wanted a slightly tangier cheesecake, I swapped the sour cream for Greek yogurt, and it gave the filling a bit more bite without losing creaminess.
Gluten-Free Crust: Use gluten-free graham crackers or substitute with crushed nut-based crust if you or someone you’re serving is gluten-sensitive—works beautifully!
Mixed Berry Sauce: I sometimes mix raspberries and blueberries into the strawberry sauce to add more color and flavor variety, especially in summer.
Mini Cheesecakes: For a party, I make mini versions in cupcake tins—same effort, but super cute and easy to serve.

How to Make Classic New York Cheesecake with Strawberry Sauce Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs with sugar in a medium bowl then pour in the melted butter gradually while stirring. You want a crumb texture where everything sticks together when pressed—but not soggy. Press this mixture firmly into the bottom of a 9-inch springform pan. Baking the crust first for 10 minutes helps it set properly, so don’t skip that! Let it cool completely—this step is crucial for a crust that holds up without getting soggy.

Step 2: Make the Filling

Using an electric mixer, blend the room temperature cream cheese, sour cream, sugar, and vanilla until smooth and creamy. This part is where I learned not to rush—mixing too fast or too long made my first cheesecakes crack. Add the eggs one at a time on low speed, mixing just until incorporated before adding the next. This gentle mixing helps keep the batter air-free, resulting in a dense, velvety texture.

Step 3: Bake in a Water Bath

Pour your cheesecake filling onto the cooled crust and smooth out the top. Here’s a trick I swear by—wrap the outside of your springform pan tightly with aluminum foil to prevent water from seeping in. Place it into a large baking pan and pour in boiling water until it reaches about an inch up the sides of the springform pan. The water bath gently regulates heat, which keeps the cheesecake from cracking and delivers that perfect creamy consistency.

Bake at 350°F for 1.5 hours. Then, turn off the oven and let the cheesecake sit inside for another hour without opening the door—this slow cool down helps it set beautifully. After that, loosen the edges with a knife and refrigerate covered overnight to let it fully chill and firm up.

Step 4: Make the Strawberry Sauce

While the cheesecake chills, it’s time to craft the strawberry sauce. Simmer most of your sliced strawberries with sugar and fresh orange juice in a saucepan over medium-high heat until the fruit turns syrupy and starting to break down, about 5 minutes. Lower the heat and let it thicken for about 15 minutes, then carefully puree the sauce until smooth. For texture, add the remaining fresh strawberry slices back in and cook a few more minutes. Let it cool to room temperature before serving—it’s this sauce that elevates this cheesecake from good to unforgettable.

Step 5: Serve and Enjoy

Carefully remove the cheesecake from the springform pan and place it on your serving plate. Slice generously and drizzle with your homemade strawberry sauce. I like to add a few fresh strawberry slices on top too for that extra pop of color. You’ll find that each bite is creamy, tangy, and perfectly balanced by the sweet, fresh sauce—my family goes crazy for this every time!

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Pro Tips for Making Classic New York Cheesecake with Strawberry Sauce Recipe

Room Temperature Ingredients: I learned early on that letting cream cheese, eggs, sour cream, and heavy cream sit out for about an hour before mixing makes your batter ultra smooth and easier to work with.
Avoid Overmixing: Mixing eggs in slowly and on low prevents too much air incorporation and cracking during baking.
Water Bath Wrap: Using heavy-duty foil to seal your springform pan prevents water burns and keeps your crust perfectly dry.
Cooling Patience: Don’t rush chilling—letting the cheesecake set overnight in the fridge gives the best creamy texture and flavor development.

How to Serve Classic New York Cheesecake with Strawberry Sauce Recipe

A thick slice of creamy light yellow cheesecake with a light brown crumb crust sits on a round white plate with faint circular ridges; on top, bright red strawberry sauce drips down the sides with small strawberry pieces, and a halved fresh strawberry with green leaves is placed on the peak. A silver fork rests on the right side of the plate. The scene includes a white marbled surface scattered with whole and halved fresh strawberries, a glass jar of strawberry sauce with a white spoon inside, a small white bottle filled with milk, and a white container full of strawberries blurred in the background. Photo taken with an iphone --ar 2:3 --v 7 - Classic New York Cheesecake with Strawberry Sauce, New York cheesecake recipe, creamy strawberry cheesecake, authentic cheesecake with fruit topping, easy cheesecake dessert

Garnishes

I usually keep garnishes simple—fresh strawberry slices and a sprig of mint on top of each slice bring a pop of fresh color and subtle aroma. For a fancy touch, a light dusting of powdered sugar or a dollop of freshly whipped cream can’t be beaten. These little extras add charm without overpowering the cheesecake’s delicate flavor.

Side Dishes

While this cheesecake is a complete dessert star on its own, I like to serve it alongside a pot of freshly brewed coffee or a glass of chilled dessert wine for an elegant finish. For a casual family gathering, fresh fruit salad or a scoop of vanilla ice cream complements the strawberry sauce beautifully.

Creative Ways to Present

For holidays or special celebrations, you can transform the Classic New York Cheesecake with Strawberry Sauce Recipe into an eye-catching centerpiece by layering slices with alternating strawberry sauce and fresh berries in a trifle dish. Another fun way I’ve tried is making mini cheesecakes in cupcake liners topped with a single strawberry and a mint leaf—so cute and perfect for gatherings!

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I store the whole cheesecake tightly wrapped with plastic cling wrap or in an airtight container in the fridge. It keeps perfectly for up to 5 days—just make sure it’s well covered to avoid it picking up any fridge odors.

Freezing

I’ve frozen slices individually, wrapped first in plastic wrap and then foil to lock in freshness. They freeze beautifully for up to two months. When I’m ready to enjoy, I pop the slices into the fridge overnight to thaw gently.

Reheating

I don’t typically reheat cheesecake since it’s best served chilled, but if you want to soften it a bit, letting it sit out at room temperature for 20–30 minutes does the trick and enhances the flavor and texture without cooking it again.

FAQs

Can I make this Classic New York Cheesecake with Strawberry Sauce Recipe ahead of time?

Absolutely! The cheesecake actually benefits from chilling overnight—giving it more time to set and develop deeper flavor. The strawberry sauce can be made a day ahead too, just keep it refrigerated and bring to room temperature before serving.
How do I prevent cracks on the cheesecake surface?

The key is gentle mixing to avoid incorporating too much air, baking the cheesecake in a water bath, and allowing it to cool slowly inside the oven after baking. Also, running a knife around the edge once cooled helps prevent cracks as it contracts.
Can I use frozen strawberries for the sauce?

Fresh berries really shine in this sauce, but frozen strawberries can work in a pinch. Just thaw and drain excess liquid before cooking so the sauce doesn’t become too watery.
What if I don’t have a springform pan?

A springform pan is ideal because it helps you remove the cheesecake without damage. If you don’t have one, try lining a regular round cake pan with parchment paper extending above the sides to create a makeshift collar for easy removal.

Final Thoughts

This Classic New York Cheesecake with Strawberry Sauce Recipe has become a personal favorite to make whenever I want to impress without stress. It’s reliable, the flavors always shine, and the texture is just right—creamy and dreamy but not overly dense. Whether you’re baking for a special occasion or just treating yourself, I hope you enjoy every luscious bite as much as my family and I do. Give it a try—I promise it’s worth every step!