New York-Style Cheesecake with Fresh Strawberry Topping

New York-Style Cheesecake Recipe

Cheesecake is one of my great loves. Given the choice between it and a myriad of other desserts, I will choose cheesecake everyday and twice on Sunday. I’m sure you’re not too terribly surprised, seeing as how I bombard you with more than my fair share of cheesecake recipes. I just can’t help it; I’ve been head over heels in love with cheesecake for as long as I can remember. While I’ve given you recipes for things like brownie mosaic cheesecake, fig almond cheesecake, pumpkin cheesecake and peanut butter-fudge cheesecake (among many, many others), it dawned on me that I’ve never shared a recipe for a straight-up New York-style cheesecake. No fancy embellishments, just a humble graham cracker crust with a sky-high cheesecake filling. This is a cheesecake purist’s dream.

New York-Style Cheesecake Recipe

Before the dawn of The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just… cheesecake. As a kid, when I began my love affair with cheesecake, there was only one option – regular ol’ cheesecake. Sure, sometimes it came with cherries or strawberries in a sauce drizzled over top, but the cheesecake itself was simple and stood on its own. As much as I love experimenting with all sorts of cockamamy cheesecake creations, having a go-to recipe for a classic New York-style cheesecake is essential.

New York-Style Cheesecake Recipe

This cheesecake is everything you would expect from a phenomenal New York-style cheesecake: it’s creamy, tangy and melt-in-your-mouth fantastic. There are two variations of New York-style cheesecake… The first relies on either heavy cream or sour cream in the batter to give it a richer flavor and a denser texture. The second variation is one in which a mixture of sour cream, sugar and vanilla is combined and spread on top of the almost-baked cheesecake, then returned to the oven to finish baking. The version I’m sharing with you here is the former; sour cream is mixed into the batter and creates a wonderfully decadent cheesecake.

New York-Style Cheesecake Recipe

Aside from being the perfect cheesecake recipe from a taste perspective, I love, love, love the fact that this cheesecake doesn’t require being baked in a water bath. Sometimes cheesecake recipes call for water baths to ensure that the cheesecakes are baked slowly and evenly, which is what ensures its creamy texture and reduces the chance of cracks. This recipe, however, skips the bath and instead uses an extremely hot oven at the onset of baking to “set” the cheesecake, then reduces the oven temperature to 200 degrees for the remainder of the baking time, a.k.a. “low and slow”. I love the result, and not having to worry about water seepage!

New York-Style Cheesecake Recipe

The strawberry topping is optional, but highly encouraged. Also, you can never go wrong with whipped cream.

What’s your favorite type of cheesecake?

New York-Style Cheesecake Recipe

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Three years ago: Soft and Chewy Sugar Cookies
Five years ago: Cheddar Corn Chowder

New York-Style Cheesecake with Fresh Strawberry Topping

Yield: 12 to 16 servings

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 8 hours

A recipe for the classic New York-Style Cheesecake, along with a fresh strawberry topping.

Ingredients:

For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted

For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 cup strawberry jam
2 tablespoons lemon juice

Directions:

1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.

2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.

4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.

5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.

6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.

7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).

8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.

9. Process the jam in a food processor until smooth, about 10 seconds (or, whisk vigorously until the jam is completely smooth). Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).

10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.

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241 Responses to “New York-Style Cheesecake with Fresh Strawberry Topping”

Comment Pages 1 2 3 4
  1. Tieghan on April 22, 2013 at 12:30 am

    This looks perfect. Wow! You did such a beautiful job! Really though, I am not surprised. Your foods always look professional!

    Reply

    • Brenda on February 4th, 2014 at 2:26 pm

      I have this in the oven now. It’s almost time to remove it and it looks perfect. I will let yall know because if I can make this, anyone can ;)

      Reply

  2. Mimi @ Culinary Couture on April 22, 2013 at 1:14 am

    Your pictures are stunning! I want to dive face first into this cheesecake, no lie.

    Reply

    • Michaela on April 22nd, 2013 at 12:46 pm

      me first!
      You wouldn’t even hit the bottom its that deep :)
      My personal critic would be that I would have to have the base double that thickness – yum!

      Reply

  3. katie on April 22, 2013 at 1:24 am

    That looks and sounds like my perfect version of cheesecake. Love the look of the texture. Like that its not baked in a water bath as I find even if the water doesn’t get in, condensation often does.
    Must try

    Reply

  4. Averie @ Averie Cooks on April 22, 2013 at 1:30 am

    I love te fact that this cheesecake doesn’t require being baked in a water bath, too! I rarely make cheesecake because I just don’t want to deal with it. Now I don’t have to AND can still get a stunning cake like you did! Wow, your photos are so beautiful and perfectly capture it. Pinned!

    Reply

  5. Laura (Tutti Dolci) on April 22, 2013 at 1:35 am

    Gorgeous, the strawberry topping is a must!

    Reply

  6. Sarah on April 22, 2013 at 1:47 am

    This cheesecake looks exactly like every dream of a cheesecake that I’ve ever had. Perfection.

    Reply

  7. Lauren on April 22, 2013 at 3:19 am

    Whenever I see the word cheesecake I always want to make it or eat it. It looks great.

    Reply

  8. teresa on April 22, 2013 at 3:20 am

    It looks sooo delicious! I want to eat it for breakfast! Sour cream is very hard to find over here. Is it ok to use crème fraîche instead? I don’t really know the difference between the two.

    Reply

    • Michelle on April 22nd, 2013 at 11:30 am

      Hi Teresa, Yes I think you could substitute creme fraiche for the sour cream without a problem.

      Reply

      • Michaela on April 22nd, 2013 at 12:47 pm

        I haven’t had a fail yet but whenever a recipe calls for sour cream I sub for greek yogurt. We always have some in the fridge here.

        Reply

  9. Jennifer @ Peanut Butter and Peppers on April 22, 2013 at 7:03 am

    Drooling here! Your cheesecake looks delicious! My Husband would go bonkers over this recipe!! Just perfect!!!

    Reply

  10. Sues on April 22, 2013 at 7:27 am

    What a beautiful-looking cheesecake!! The strawberries on top are the perfect touch :)

    Reply

  11. Tracey on April 22, 2013 at 7:31 am

    For me, classic NY cheesecake topped with strawberries is as good as it gets! This one is gorgeous – so tall and perfect!

    Reply

    • eb on August 26th, 2013 at 10:02 pm

      I like using bacon and caramel for a topping

      Reply

  12. Kasha the FarmGirl on April 22, 2013 at 7:37 am

    You had me at 40 ounces of cream cheese.

    Reply

    • Cynthia on August 9th, 2013 at 10:59 am

      same here! I was waiting for someone to comment on that!
      is it really that much? :o!!
      Will definitely make this recipe next weekend!

      Reply

      • jonoave on October 8th, 2013 at 2:45 am

        Yeah, I noticed that too. 40 ounces is around 1.15 kilogram of cheese. And she suggested using a 9-inch springfrom pan. My previous cheesecake only used around 800 grams of cheese.

        So did it work for you? I used 40 ounces of cheese, and in the end I had couldn’t fit all the batter into the pan, and I’ve already poured the pan almost to the brim. The cake also remains wobbly after baking for almost 2 hours (she suggested 1 1/2 hours).

        Reply

        • Evelyn on October 15th, 2013 at 9:54 am

          Did you bake using Fahrenheit or Celsius 

          Reply

          • jonoave on October 20th, 2013 at 7:03 am

            I baked at 90 C, which is converted from the suggested 200 F.

            Reply

        • Sir Davaros on April 20th, 2014 at 4:00 pm

          Cheesecakes usually firm up after being chilled for some time.

          Reply

        • Matteo on September 29th, 2014 at 2:47 pm

          Yeah, it takes me 4 hours to bake this monster, any less and it still goofy in the middle. Going to try my third oven today and fifth attempt. I guess this is just on of those low and slow baking techniques.

          Reply

    • Nyl on May 5th, 2014 at 7:24 am

      Could someone please clarify? Do we really need 40 ounces of cream cheese???

      Reply

      • Michelle on May 12th, 2014 at 10:37 am

        Yes, you really need 40 ounces of cream cheese.

        Reply

  13. Stacy | Wicked Good Kitchen on April 22, 2013 at 8:23 am

    Just beautiful, Michelle! Nothing beats a Classic New York-Style Cheesecake. I could eat it for breakfast every single day with fresh strawberries. Best part? Wings colors! (Ha! Can’t help it.) But, guess what? I’ve got bricks of cream cheese coming to room temp on my kitchen island countertop right now. Yep. Going to make a “cockamamy cheesecake creation” today. LOL! ;) Pinned! xo

    Reply

  14. Holly @ EatGreatBEGreat on April 22, 2013 at 8:33 am

    This cheesecake looks absolutely delicious!

    Reply

  15. Mary Frances @ The Sweet Tooth Life on April 22, 2013 at 8:36 am

    Oh my word I love cheesecake as well. And that peanut butter fudge sounds to die for! But I agree, sometimes that pure creaminess is all you want and this looks like it nailed it. Plus there is no need for a water bath – win win! That strawberry topping and whipped cream almost makes it like strawberry story cake…but oh do much better! ;)

    Reply

  16. Joshua Hampton (Cooking Classes San Diego) on April 22, 2013 at 8:52 am

    I can’t stop staring at the pictures. It’s one of those days when I wish I could just pluck food off my computer screen and have a go at it. This cheesecake is absolutely gorgeous.

    Reply

  17. Rayna on April 22, 2013 at 9:02 am

    I love any and all cheesecake, and this is no exception!

    Reply

  18. Jessica@AKitchenAddiction on April 22, 2013 at 9:55 am

    What a gorgeous cheesecake! Nothing beats a piece of plain, perfectly rich and creamy cheesecake!

    Reply

  19. Marcie @ Flavor The Moments on April 22, 2013 at 9:59 am

    This looks utterly delicious! I love the simple cheesecakes with strawberry or cherry toppings. The fact this one doesn’t need to bake in a water bath is extra appealing!

    Reply

  20. Katrina @ Warm Vanilla Sugar on April 22, 2013 at 10:01 am

    This turned out absolutely perfect!!

    Reply

  21. Eva @ Eva Bakes on April 22, 2013 at 10:14 am

    Gorgeous cheesecake!

    Reply

  22. Christina B. on April 22, 2013 at 10:25 am

    Will have to try this recipe! I hate the water bath type too. But I also don’t like the cracks you get often times (which is why I do love the sour cream mixture topping to disguise that a bit :-)). Thanks!

    Reply

  23. Amanda on April 22, 2013 at 10:27 am

    Looks yummy, but still waiting for the Cheesecake Factory Carrot Cake Cheesecake recipe…..

    Reply

  24. Christina B. on April 22, 2013 at 10:28 am

    Oh! On another note….I recently used the Biscoff cookies for a Key Lime Pie recipe, and that crust was so amazing that I decided to use it on my last cheesecake. A little different than graham crackers, and quite yummy.

    Reply

    • Lucy on April 18th, 2014 at 11:13 pm

      If you think that’s yummy, try Lorna Doone cookies as the crust…delicious!

      Reply

  25. Erin @ Dinners, Dishes and Desserts on April 22, 2013 at 10:32 am

    I have to admit cheesecake is not my favorite dessert. I am relatively new at coming around to enjoying it. This looks gorgeous and the strawberry sauce would surely win be over!

    Reply

  26. Pamela @ Brooklyn Farm Girl on April 22, 2013 at 10:35 am

    I used to tell everyone I didn’t like cheesecake, it was something about the texture. Then years went by and I gave it another chance. Now I eat a whole slice SO HAPPILY for dinner. How things change! I’ve never made homemade cheesecake before, only in the box, thanks for the recipe!

    Reply

  27. Annie @ Annie's City Kitchen on April 22, 2013 at 10:43 am

    I totally love everything the Cheesecake Factory has to offer but I’ll admit that sometimes, they don’t even taste like cheesecake! They’re delicious but there’s something to be said for a really well executed cheesecake. Yours looks amazing!

    Reply

  28. Marjory on April 22, 2013 at 10:53 am

    This looks absolutely delicious! Can’t wait to try it.

    Reply

  29. Courtney@BakeMeBetter on April 22, 2013 at 11:38 am

    I so need to get a springform pan! I love that this recipe is without the water bath too. My favorite cheesecake is chocolate. My stepmother usually makes a chocolate cheesecake with pomegranate topping at Christmas.

    Reply

  30. Kat on April 22, 2013 at 11:58 am

    Just made your brownie mosaic cheesecake last night for my husband’s and daughter’s birthday dinner. This was the first time one of my aunts tasted this cake, and you should have seen the joy on her face! I’m a NY Cheesecake girl myself, so I might treat myself to this cheesecake as reward for making everyone else so happy with the other.
    That’s legit, right?

    Reply

  31. Quicha on April 22, 2013 at 1:39 pm

    OMG Michele, you are killing me! First it was the Snickers Cake (which I will be making VERY soon), then it was the Cheddar Bay Biscuits (which I made last night) and my biscuits have never been so moist. Now this??!! Now I’m not sure which I will make first – the Snickers cake or the Cheesecake! Keep em coming girl! :-)

    Reply

  32. Dave on April 22, 2013 at 2:31 pm

    Cheesecake is one of my greater loves as well. I love that you kept the recipe to just simple cheesecake. Beautiful photography too!

    Reply

  33. marie @ little kitchie on April 22, 2013 at 3:10 pm

    absolutely, completely perfect. gorgeous!

    Reply

  34. Laura on April 22, 2013 at 4:05 pm

    I love cheesecake too, but I’ve always been a little intimidated to make one (partly because of the water bath). You make this seem so easy! I’ll have to try this recipe out. It looks absolutely gorgeous!

    Reply

  35. Shari Kelley on April 22, 2013 at 4:05 pm

    Yum! Your pictures are so beautiful! I’ve always been a little afraid to try making cheesecake. Maybe with your instructions I can overcome my fear!

    Reply

  36. Annie on April 22, 2013 at 4:07 pm

    Cheesecake and I are like this (fingers twisted together) and will always be. Lovely and the fact that it doesn’t have to bake in a water bath makes me 1000x happier.

    Reply

  37. Georgia @ The Comfort of Cooking on April 22, 2013 at 4:35 pm

    So gorgeous! It’s like I can just reach through your beautiful photos and grab a slice!

    Reply

  38. Annie @ Annie's Noms on April 22, 2013 at 4:48 pm

    Oh, how I love cheesecake! Especially with strawberries! Love your photos as well, they’re beautiful :)

    Reply

  39. Modern Jane on April 22, 2013 at 4:55 pm

    Yum! I love NY-style cheesecake, and this one looks delicious!!

    Reply

  40. Rosie @ Blueberry Kitchen on April 22, 2013 at 5:47 pm

    Your cheesecake looks luscious! I love the look of that strawberry topping – yum!

    Reply

  41. Julie @ Table for Two on April 22, 2013 at 8:25 pm

    this cheesecake looks absolutely divine and perfect!!!

    Reply

  42. Monica on April 22, 2013 at 9:53 pm

    I have been wanting cheesecake for awhile….I watched a recent episode of Good Eats and Alton Brown made cheesecake and now you….Time to make one myself!

    Reply

  43. Cookie and Kate on April 22, 2013 at 10:05 pm

    Oh my, that is one gorgeous cheesecake! No doubt it tastes as good as it looks.

    Reply

  44. Riham on April 22, 2013 at 11:48 pm

    Wow, this looks great. I am wondering would you consider making a strawberry shortcake cheesecake, it’s more like a layered white cake with strawberry and cheese filling. Any suggestions on how to get a similar recipe?
    Thanks.

    Reply

    • Michelle on April 23rd, 2013 at 11:57 am

      Hi Riham, I will add a strawberry shortcake cheesecake recipe to my list, thank you for the suggestion!

      Reply

  45. Azzina on April 23, 2013 at 5:14 am

    This is been outstanding strawberry cake….. this is the first time ever i m seeing this kind of cake

    Reply

  46. Mashael on April 23, 2013 at 3:09 pm

    This looks absolutely delicious, im wondering if i could cut the amount of eggs to half. would it effect the recipe? I’m really looking forward to make cheesecake, but i really hate the smell and taste of eggs. Also, would it effect the recipe if i added a little bit of white vinegar (to get rid of the egg’s smell) ?
    and thank you for the amazing recipe :)

    Reply

    • Michelle on April 23rd, 2013 at 7:27 pm

      Hi Mashael, You cannot eliminate eggs in this recipe without it affecting the recipe. The cheesecake does not smell or taste like eggs, but they are necessary for the texture of the cheesecake. You do not need to add vinegar (I would not do this), as the cheesecake does not smell like eggs.

      Reply

  47. Laura Dembowski on April 23, 2013 at 10:43 pm

    This looks like the perfect cheesecake! Wish I had a slice right now!

    Reply

  48. sally on April 23, 2013 at 11:40 pm

    Hi. Thanks for the recipe. Would like to give this a try today, but we dont have graham crackers in our country and i have to replace with another kind of biscuit. May i know roughly how many grams is one sheet of graham cracker?

    Thanks again for the recipe with the mouthwatering pic!

    Reply

    • Michelle on April 24th, 2013 at 11:08 am

      Hi Sally, One sheet of graham cracker is 15.5 grams. Hope that helps! Enjoy!

      Reply

      • Josephine on March 23rd, 2014 at 1:12 am

        When you say 1 sheet, is that equal to 2 squares or 1 square and do you know how many cups of crumb it ends up being? Thanks!

        Reply

        • Michelle on March 23rd, 2014 at 10:22 pm

          Hi Josephine, 1 sheet is equal to 2 squares. I am not sure how many cups of crumbs it ends up being.

          Reply

  49. Michaela on April 24, 2013 at 12:26 pm

    can you suggest a cooking time and conversion for a 6″ version?

    Reply

    • Michelle on April 25th, 2013 at 9:18 am

      Hi Michaela, There are some pan conversions on this page: http://www.browneyedbaker.com/conversions/, as well as a link to even more pan sizes. You’ll want to calculate the volume ratio of the 9″ pan vs the 6″ and then scale the ingredients back by that much. I can’t garner a guess at cooking time since I haven’t made this in a 6″ pan, although it will certainly be less.

      Reply

      • Michaela on April 25th, 2013 at 4:29 pm

        Thank you!
        I love your conversion guide. A lot of help where we in the UK use grams or ounces and have cups but dont measure butter in sticks :)
        I will have a play this weekend with a 6″ and post my results. I would cook the larger size but then would have to eat it – big :)

        Reply

        • ByMichaela on April 26th, 2013 at 7:01 pm

          for anyone who hasnt got facebook for Michelles BEB page. I did it!
          divided the recipe by 9, multiplied by 6. I then doubled my quantities for the base and after realising I only had 21 oz of cream cheese halved the original recipe for the filling. (120g wouldnt fit in so in the fridge).
          baked for 1 hour 5, perfect!!
          thank you Michelle for a beautiful recipe x

          Reply

  50. Handmade Cheesecake Company on April 25, 2013 at 4:16 am

    What a wonderful recipe! I wonder, do you think if raspberries were used it would be too bitter?

    Reply

    • Michelle on April 25th, 2013 at 7:12 pm

      For the topping? I think it would be just fine! You could just use 3 cups of fresh raspberries (no need to cut or slice them).

      Reply

      • Handmade Cheesecake Company on April 26th, 2013 at 4:23 am

        Yes just for the topping but if i wasn’t sure if it would be too bitter. Thanks for replying Michelle. Top blog!!

        Reply

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