Print

Rich and Creamy New York Cheesecake with Fresh Strawberry Topping Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 30 reviews

This classic New York Cheesecake features a rich, creamy cream cheese filling atop a buttery graham cracker crust, finished with a fresh strawberry topping that adds a sweet and tangy contrast. Perfectly balanced and smooth, this dessert is a timeless favorite for any occasion.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs (from 14 whole graham crackers)
  • ⅓ cup (66 g) light brown sugar
  • Pinch salt
  • ½ cup (85 g) unsalted butter, melted

For the Cheesecake Filling:

  • 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
  • 1½ cups (298 g) granulated sugar, divided
  • ⅛ teaspoon salt
  • ⅓ cup (76 g) sour cream
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 egg yolks
  • 6 eggs

For the Fresh Strawberry Topping:

  • 2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
  • ½ cup (99 g) granulated sugar
  • Pinch of salt
  • 1 cup (340 g) strawberry jam
  • 2 tablespoons lemon juice

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, light brown sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
  2. Make the cheesecake filling: Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat cream cheese with 1 cup of granulated sugar and salt until smooth and creamy. Blend in sour cream, lemon juice, and vanilla extract. Mix in egg yolks one at a time, then incorporate whole eggs gradually, mixing at low speed to avoid incorporating too much air.
  3. Assemble and bake: Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Wrap the bottom of the springform pan with aluminum foil to prevent water leakage.
  4. Bake in a water bath: Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until the edges are set but the center slightly jiggles when shaken.
  5. Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove from the water bath and springform pan, then refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.
  6. Prepare the fresh strawberry topping: In a medium saucepan, combine sliced strawberries, granulated sugar, and a pinch of salt. Cook over medium heat until strawberries release their juices and sugar dissolves, about 5-7 minutes. Remove from heat and stir in strawberry jam and lemon juice until the mixture is glossy and syrupy. Let cool to room temperature.
  7. Serve: Spoon the fresh strawberry topping evenly over the chilled cheesecake. Slice using a hot, clean knife for neat servings. Store any leftovers refrigerated.

Notes

  • Room temperature cream cheese is essential for a smooth, lump-free filling.
  • Using a water bath helps to bake the cheesecake evenly and prevents cracking.
  • Letting the cheesecake cool gradually in the oven helps avoid cracks on the surface.
  • For best flavor, refrigerate the cheesecake overnight.
  • If desired, use fresh berries other than strawberries for the topping.
  • Be careful not to overmix the batter to avoid incorporating too much air, which can cause cracks.

Find it online: https://justsosavory.com/rich-and-creamy-new-york-cheesecake-with-fresh-strawberry-topping-recipe/