Description
Classic New York Style Cheesecake is dense, creamy, and tangy with a buttery graham cracker crust. It’s baked low and slow for the perfect texture and topped with a sweet, glossy strawberry sauce.
Ingredients
**For the Graham Cracker Crust:**
2 cups (280g) graham cracker crumbs
1/3 cup (70g) granulated sugar
1/2 tsp cinnamon
1/8 tsp kosher salt
1/2 cup (110g) unsalted butter, melted
**For the Cheesecake Filling:**
(4) 8oz blocks full-fat cream cheese, room temperature
1 1/2 cups (300g) granulated sugar
3 tbsp cornstarch
4 large eggs + 1 yolk, room temperature
2 tsp lemon juice
2 tsp vanilla extract
1 cup (250g) sour cream, room temperature
**For the Strawberry Topping (Optional):**
1 lb fresh strawberries, hulled and quartered
1/4 cup (50g) granulated sugar
1 tsp cornstarch
Juice of 1/2 lemon
1 tbsp honey
Instructions
1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray sides.
2. Mix crust ingredients until they resemble wet sand. Press into pan base and sides. Bake for 10 minutes. Cool.
3. Lower oven to 305°F. Place a deep pan of boiling water on the bottom rack for a water bath.
4. In a small cup, mix eggs, lemon juice, and vanilla. Set aside.
5. Beat cream cheese until smooth. Add sugar and cornstarch. Mix on low speed.
6. Slowly add egg mixture in batches. Fold in sour cream by hand.
7. Pour batter into crust. Tap gently to release air bubbles.
8. Place cheesecake on middle rack. Bake for 1 hour 40 minutes.
9. Turn off oven, crack the door, and let the cake rest inside for 1 hour.
10. Chill cheesecake uncovered in fridge overnight.
11. For topping: cook strawberries (reserving ½ cup) with sugar, cornstarch, and lemon juice for 5–8 min.
12. Blend half, return to pan with reserved berries and honey. Heat until glossy. Chill before serving.
13. Serve cheesecake plain or with chilled strawberry topping.
Notes
Use only full-fat, room-temperature ingredients for best results.
Mix on low to avoid air bubbles and cracks.
Always bake with a water bath for moisture and even heat.
Let the cheesecake cool gradually to prevent surface cracking.
Wrap leftovers tightly and store in fridge for up to 10 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg