Craving a true bakery-quality dessert? This New York Style Cheesecake is rich, dense, and creamy with that signature tangy flavor. Topped with a glossy strawberry sauce and nestled on a buttery graham crust, it’s pure indulgence. You’ll love how simple it is to make and how perfect it looks on any dessert table.
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What Makes This a True New York Style Cheesecake
New York Style Cheesecake stands apart because of its texture — dense, creamy, and slightly tangy. Unlike lighter cheesecakes or no-bake versions, this classic recipe uses full-fat cream cheese and sour cream, which create that signature rich mouthfeel. Extra eggs give it structure and that smooth, custardy body everyone loves. The slight tang from lemon juice and sour cream balances the sweetness beautifully.
Traditional versions like this are baked at a low temperature, often with steam in the oven to prevent cracks. That gentle heat helps it cook evenly from edge to center. When it’s done right, the edges are set, and the center jiggles softly — perfection. It’s a dessert that feels indulgent and comforting all at once, exactly what makes New York cheesecake legendary.
Ingredients You’ll Need
Strawberry Topping Ingredients
Fresh strawberries shine in this sauce. The blend of lemon juice, sugar, and honey creates a glossy, sweet-tart finish that pairs perfectly with creamy cheesecake. As the berries simmer, their natural juices thicken into a bright, jam-like sauce that bursts with flavor. It’s fresh, fruity, and just sweet enough without being overpowering.
Graham Cracker Crust Ingredients
This crust adds a crisp, buttery base that contrasts beautifully with the smooth filling. Honey graham crumbs mix with sugar, cinnamon, and melted butter for a sweet-spiced flavor that holds together firmly after baking. The right amount of butter ensures the crust stays rich but not greasy, forming a golden foundation for the creamy layers above.
New York Cheesecake Filling Ingredients
Full-fat cream cheese gives this cheesecake its signature body and smooth texture. Sugar and cornstarch provide sweetness and structure, while eggs bind everything into a velvety custard. Sour cream and lemon juice add that slight tang that defines New York cheesecake, and vanilla rounds out the flavor. Using room-temperature ingredients helps create a silky, lump-free batter for a flawless finish.
Equipment Needed for Best Results
You’ll need a 9-inch springform pan for easy removal, a stand or hand mixer for smooth blending, and a large roasting pan to create steam in the oven. Parchment paper and cooking spray keep the crust from sticking. A silicone spatula helps you fold gently without overmixing. These tools may seem simple, but together, they help create that creamy, crack-free cheesecake texture every baker dreams of.
Step-by-Step: How to Make New York Style Cheesecake
Make the Strawberry Topping
Start by washing and hulling the strawberries. Slice them and reserve half a cup of fresh pieces. In a saucepan, combine sugar and cornstarch, then add the rest of the strawberries and lemon juice. Stir constantly over medium heat until the berries soften and release their juices. Blend half the mixture until smooth, return it to the pan with the reserved pieces, and cook until thick and glossy. Finally, stir in honey for a beautiful sheen. Let it cool completely, then refrigerate until ready to serve.
Prepare and Bake the Graham Cracker Crust
Preheat the oven to 350°F. Mix the graham crumbs, sugar, cinnamon, and salt in a bowl. Pour in the melted butter and stir until the texture resembles wet sand. Press the mixture evenly into the bottom and slightly up the sides of your prepared pan. Bake for about 10 minutes until lightly golden and fragrant. Then cool completely before adding the filling.
Mix the Cheesecake Filling
Lower the oven to 305°F. In a large bowl, beat the cream cheese on low speed until perfectly smooth. Add sugar and cornstarch and mix slowly to avoid incorporating air. In a separate bowl, whisk eggs, yolk, lemon juice, and vanilla. Gradually pour this into the cream cheese mixture, mixing on low just until combined. Finally, fold in sour cream with a spatula until smooth and creamy. Pour the batter into the crust and tap gently to release air bubbles.
Bake the Cheesecake Using Steam
Set the cheesecake on the middle rack. Place a large pan filled with boiling water on the lower rack to create steam. Bake for about 1 hour and 40 minutes, until the edges are set but the center jiggles slightly. Avoid opening the oven too often, as sudden temperature changes can cause cracks. This gentle method ensures even baking and a silky interior.
Cooling and Chilling the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This slow cooling helps prevent cracking. Once it reaches room temperature, refrigerate uncovered overnight. The chilling time allows the cheesecake to firm up and the flavors to deepen.
Pro Tips for a Smooth, Crack-Free Cheesecake
Always start with room-temperature ingredients for a lump-free batter. Mix at low speed to minimize air bubbles. Use steam in the oven to create a moist environment that keeps the top from drying out. Don’t rush the cooling process; gradual temperature changes are key. Finally, run a knife around the edge after baking to release it from the pan before chilling — this prevents surface cracks later.
Serving Suggestions and Topping Ideas
Slice with a hot, clean knife for smooth edges. Top each piece with chilled strawberry sauce for a pop of color and freshness. You can also dust with powdered sugar or serve with whipped cream for a lighter finish. Each cheesecake yields about 10–12 rich, creamy slices, perfect for sharing or freezing for later.
Storage, Freezing, and Make-Ahead Tips
Cover and refrigerate your cheesecake for up to 10 days. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The flavor actually deepens after a day or two, making this a perfect make-ahead dessert for holidays or gatherings.
Frequently Asked Questions
What makes a New York style cheesecake different?
It’s denser and creamier, made with more cream cheese and eggs than other styles.
How long does New York cheesecake take to set?
It needs to chill at least overnight for the best texture.
How to tell if NY style cheesecake is done?
The edges should be firm, and the center should jiggle slightly.
What is the secret to New York cheesecake?
Low heat, room-temperature ingredients, and a slow cooling process.
Other Recipes You May Enjoy
- New York Style Cheesecake variations at MicrowavesRecipes
- Apple Crumble Cheesecake for seasonal dessert
- Simple Churro Cheesecake dessert bars
- Peppermint Bark Cheesecake holiday dessert idea
- Strawberry Brownies easy dessert recipe
- Chocolate Covered Strawberry Cookies dessert treat
Final Thoughts
This New York Style Cheesecake is a dessert worth every minute of its preparation. With its rich texture, balanced sweetness, and glossy strawberry topping, it’s a showstopper for any celebration. The recipe’s simplicity ensures perfect results every time, even for beginners. Serve it chilled, share it with loved ones, and enjoy the timeless taste of this classic favorite. Find more delicious ideas on Pinterest.
New York Style Cheesecake
Equipment
- 9-inch springform pan Essential for easy removal.
- electric mixer Use low speed to avoid overmixing.
- Large roasting pan Creates steam for baking.
- Rubber spatula For gentle folding.
- Mixing bowls At least two sizes.
Ingredients
- 1 pound fresh strawberries
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- ½ lemon juice
- 1 tablespoon honey
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon kosher salt
- ½ cup unsalted butter, melted
- 32 oz full-fat cream cheese, room temperature
- 1 ½ cups granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs, plus 1 egg yolk, room temperature
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
Instructions
- Wash and hull strawberries. Slice and set aside 1/2 cup. Combine sugar and cornstarch in a saucepan, add remaining strawberries and lemon juice. Cook until soft, then blend half the mixture. Return to pan, add honey, and simmer until thick and glossy. Cool and refrigerate.
- Preheat oven to 350°F. Combine graham crumbs, sugar, cinnamon, and salt. Add melted butter until the texture resembles wet sand. Press into a 9-inch springform pan, bake for 10 minutes, and cool completely.
- Reduce oven to 305°F. In a bowl, beat cream cheese on low until smooth. Add sugar and cornstarch, mixing gently. Whisk eggs, yolk, lemon juice, and vanilla separately, then slowly combine. Fold in sour cream.
- Pour filling into crust. Place a large pan of boiling water on the bottom oven rack. Bake cheesecake on the middle rack for about 1 hour 40 minutes until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour. Then refrigerate uncovered overnight before serving with strawberry topping.
