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New York Style Cheesecake with Fresh Strawberry Topping Recipe

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4 from 4 reviews

This classic New York Style Cheesecake recipe features a creamy, dense cheesecake with a buttery graham cracker crust, topped with a homemade strawberry sauce made from fresh strawberries, sugar, honey, and lemon. The cheesecake is baked in a water bath to ensure a smooth, crack-free texture and chilled overnight for the best flavor and consistency.

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

Instructions

  1. Prepare the Strawberry Topping: Rinse, hull, and quarter the strawberries, setting aside ½ cup of them. In a medium saucepan, combine sugar and cornstarch, then toss in the remaining strawberries to coat evenly. Add lemon juice and place over medium heat.
  2. Cook the Strawberries: Bring the mixture to a boil, stirring occasionally, and cook for 5-8 minutes until the strawberries are tender. Use an immersion blender or transfer half the mixture to a blender to puree. Return pureed and whole strawberries to the pan and heat for another minute until thick and glossy.
  3. Finish the Topping: Remove from heat, stir in honey, and pour the sauce into a container. Leave uncovered at room temperature to cool, then refrigerate to chill and thicken.
  4. Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). Lightly coat a 9-inch springform pan with cooking spray and line the bottom and sides with parchment paper strips peaking above the rim.
  5. Mix the Crust Ingredients: In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until mixture resembles wet sand.
  6. Form and Bake the Crust: Press the crust mixture firmly into the bottom and up the sides of the pan using a small measuring cup or your hands. Bake for 10 minutes, then set aside to cool.
  7. Prepare Baking Setup: Reduce oven temperature to 305°F (150°C). Place a large roasting pan on the bottom oven rack. Bring a medium-sized pot of water to boil on the stovetop for the water bath.
  8. Bring Ingredients to Room Temperature: Ensure cream cheese and eggs are at room temp. If needed, warm them gently in separate bowls of warm water for 20 minutes.
  9. Mix Egg Mixture: In a 2-cup measuring glass, beat eggs, lemon juice, and vanilla extract together with a fork. Set aside.
  10. Make Cheesecake Batter: Using a stand mixer with paddle attachment, beat cream cheese on medium-low speed for 30 seconds to 1 minute until smooth. Add sugar and cornstarch, mixing on low for 30 seconds. Scrape the bowl, then mix again on low for 30 seconds to smooth.
  11. Incorporate Eggs Gently: On the lowest mixer speed, slowly add the egg mixture in 3-4 portions, being careful not to overmix.
  12. Fold in Sour Cream: Remove bowl from mixer and fold in the sour cream gently using a rubber spatula.
  13. Pour and Prepare for Baking: Pour batter into the prepared crust. Tap the pan on the counter a few times to release air bubbles.
  14. Set up Water Bath and Bake: Quickly pour boiling water into the roasting pan on the oven’s bottom rack, then place cheesecake on the middle rack. Bake for 1 hour and 40 minutes until edges are golden and the center jiggles when nudged.
  15. Cool in Oven: Turn off oven and crack the door open. Let cheesecake cool inside the oven for 1 hour.
  16. Chill Overnight: Transfer cheesecake (uncovered) to the refrigerator and chill overnight.
  17. Serve: Remove cheesecake from the pan carefully, slice, and serve plain or topped with powdered sugar and homemade strawberry sauce. Enjoy!

Notes

  • For gluten-free option, use gluten-free graham cracker crumbs.
  • Room temperature ingredients are critical for smooth cheesecake batter and to prevent lumps.
  • Slowly adding eggs prevents the batter from curdling and ensures a creamy texture.
  • Using a water bath (bain-marie) prevents cracking and promotes even baking of the cheesecake.
  • Chilling overnight improves flavor and texture, making slicing neater.
  • Strawberry topping can be made in advance and stored refrigerated for several days.
  • Careful not to increase oven temperature after reducing it to 305°F to keep the perfect baking environment.

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