Experience the rich and creamy flavors of a Classic New York-Style Strawberry Cheesecake. This indulgent dessert features a smooth, velvety cheesecake filling, a buttery graham cracker crust, and a luscious strawberry topping. Perfect for any celebration or just because, this cheesecake is sure to impress with its elegant presentation and irresistible taste.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions:
For the Crust:
- Preheat your oven to 325°F (165°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for 10 minutes, then let cool while preparing the filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream and heavy cream until the batter is smooth and well combined.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
Baking:
- Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the springform pan, creating a water bath to prevent cracks in the cheesecake.
- Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to set completely.
For the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Remove from heat and let the topping cool to room temperature.
Assembling the Cheesecake:
- Once the cheesecake is fully set, carefully remove the springform ring.
- Spoon the cooled strawberry topping over the cheesecake, spreading it evenly.
Serve this Classic New York-Style Strawberry Cheesecake as a show-stopping dessert that will impress everyone with its rich, creamy texture and sweet, fruity topping. Each bite offers a perfect blend of flavors and a touch of elegance.