Description
This Classic New York Cheesecake recipe delivers a rich, creamy, and velvety dessert with a perfectly baked graham cracker crust. The cheesecake is baked in a water bath for smooth texture and topped with a fresh strawberry sauce made from cooked and pureed strawberries, offering a balanced sweetness and tang. Ideal for special occasions or any time you crave a traditional New York-style cheesecake.
Ingredients
Scale
For the Crust
- 2 cups Graham cracker crumbs
- 2 tablespoons white sugar
- ¼ cup butter, melted
For the Cheesecake Filling
- 32 ounces (four 8-ounce blocks) cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
- 4 large eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
For the Water Bath
- Boiling water (enough to fill the baking dish to 1 inch depth)
For the Strawberry Sauce
- 1 pound fresh strawberries, hulled and thickly sliced, divided (¾ for sauce, ¼ for garnish)
- ¼ cup granulated sugar
- 1 tablespoon fresh orange juice (from ½ orange)
Instructions
- Make the crust: Preheat the oven to 350°F. In a medium mixing bowl, combine Graham cracker crumbs and 2 tablespoons of white sugar. Gradually pour in the melted butter while stirring until the mixture is well combined. Press the crumbs firmly into the bottom of a 9-inch round springform pan. Bake the crust for 10 minutes, then remove and allow to cool completely at room temperature for about 1 hour.
- Make the filling and bake: In a large mixing bowl, use an electric mixer to beat together the cream cheese, sour cream, heavy cream, 1 cup sugar, and vanilla extract until smooth and well blended. Add the eggs one at a time, beating on low speed and just until combined after each addition to avoid overmixing. Pour the batter over the cooled crust and smooth the surface. Wrap the outside of the springform pan tightly with aluminum foil to prevent water leaks.
- Prepare the water bath and bake: Place the foil-wrapped pan into a large baking dish. Carefully pour boiling water into the baking dish until it reaches about 1 inch up the sides of the springform pan. Transfer the baking dish to the preheated oven. Bake the cheesecake for 1.5 hours in the water bath to ensure even cooking and prevent cracking.
- Slow baking and cooling: After 1.5 hours, turn off the oven but leave the cheesecake inside for an additional hour without opening the oven door. This slow cooling also helps prevent cracks and improves texture.
- Refrigerate: Remove the cheesecake from the oven and run a paring knife gently around the edges to loosen the cake from the pan. Cover tightly with plastic wrap and refrigerate overnight or for at least 8 hours to set completely.
- Make the strawberry sauce: In a small saucepan over medium-high heat, combine ¾ of the sliced strawberries, ¼ cup sugar, and 1 tablespoon orange juice. Stir and bring to a gentle boil. Cook for about 5 minutes until the strawberries are syrupy and juices start releasing. Reduce heat to medium and simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
- Puree and finish sauce: Transfer the strawberry mixture to a blender and puree until smooth. Return the sauce to the saucepan, add the remaining ¼ of fresh strawberry slices, stir well, and cook on medium heat for 5 more minutes. Remove from heat and allow sauce to cool to room temperature or refrigerate until ready to serve.
- Serve: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Slice and drizzle generously with the cooled strawberry sauce. Enjoy your classic New York cheesecake with fresh strawberry topping!
Notes
- The recipe was updated in 2023 for a more classic New York cheesecake texture. To make the original version, use 2 cups graham cracker crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter for the crust in an 8-inch pan; and for the filling: 24 ounces cream cheese, ½ cup Greek yogurt, 4 eggs, ½ cup sugar, and 1 teaspoon vanilla extract.
- Store the cheesecake tightly wrapped in an airtight container or plastic wrap in the refrigerator for up to 5 days.
- To freeze, wrap the whole cheesecake or individual slices in plastic wrap and a layer of aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Do not overmix the batter to prevent cracking during baking.
- The water bath is important to maintain a stable baking temperature and create the creamy texture typical of New York cheesecakes.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake with strawberry sauce)
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg
