Perfect Strawberry Cheesecake (New York Style)
User Reviews
5.0
117 reviews
Excellent
Perfect Strawberry Cheesecake (New York Style)
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This is a true New York Cheesecake - rich, thick, creamy, smooth, and decadent. The low/slow baking method prevents sinking/cracking on top. Can be made 2-3 days ahead of time and chilled until ready to serve. Leftovers freeze very well.
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Ingredients
- 3 cups Graham cracker crumbs
- ½ cup butter salted, melted
- 40 oz cream cheese whole, softened to lukewarm
- 1 ¾ cups granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 TB all purpose flour
- ¼ cup heavy whipping cream
Strawberry Topping
- 20 oz strawberries freshy sliced
- ¼ cup granulated sugar
Instructions
- Preheat oven to 350F. Grease a 9-inch springform pan on bottom/sides. Set aside.
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into prepared springform pan.* Bake crust for 8 minutes.
- Turn oven down to 225F. Place large pan of water on lowest rack.
- In bowl of stand mixer, combine lukewarm cream cheese and sugar. Mix until smooth and creamy. Add eggs, egg yolks, and vanilla. Mix until smooth. Add flour and heavy cream, blending and scraping down sides until fully incorporated and smooth.
- Pour batter into prepared pan. Place springform pan on large baking sheet. Bake in center rack, until filling is mostly set, about 3.5 hours - or until center very slightly jiggles when you gently shake it. Cheesecake will set upon chilling.
- Turn oven off. Crack oven open a bit, and allow cheesecake to cool at least 2 hours or longer - I leave it in oven until it reaches room temperature.
- Chill in fridge in springform pan; at least overnight and up to 3 days. Run thin knife carefully around edges of pan, and release springform, when ready to serve.
- Easy Strawberry Topping: In a bowl, combine strawberries with sugar and allow to rest/macerate 30-60 minutes or until a thick sauce forms around the berries. Spoon over cheesecake slices.
Notes
- To ensure a smooth and creamy cheesecake, make sure your cream cheese is softened to lukewarm before you start mixing. This will help it blend seamlessly with the sugar and eggs.
- When pressing the graham cracker crust into your springform pan, apply firm and even pressure. This will create a solid base for your cheesecake and prevent it from crumbling when you serve it.
- The low and slow baking method is key to achieving a crack-free, sink-free top. Be patient and let your cheesecake bake at 225F for about 3.5 hours.
- Don't rush the cooling process. Let your cheesecake cool in the slightly opened oven for at least 2 hours or until it reaches room temperature. This will help it set properly.
- For the strawberry topping, give your strawberries and sugar enough time to rest and macerate. This will create a thick, sweet sauce that pairs perfectly with the rich cheesecake.
- Plan ahead and prepare your cheesecake at least a day in advance. This gives it ample time to chill and set in the fridge overnight, enhancing its flavor and texture.
- Don't be afraid to get creative with your toppings. While strawberries are a classic choice, you can also try caramel sauce, stabilized whipped cream, or even a decadent fudge sauce.
- If you have leftovers, remember that this cheesecake freezes well. Simply slice, wrap, and freeze for a blissful indulgence anytime you want.
- If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
692kcal
(35%)
Carbohydrates
59g
(20%)
Protein
11g
(22%)
Fat
47g
(72%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.3g
Cholesterol
229mg
(76%)
Sodium
529mg
(22%)
Potassium
276mg
(8%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
1737IU
(35%)
Vitamin C
28mg
(31%)
Calcium
137mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Calories | 692kcal | 35% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 229mg | 76% |
| Sodium | 529mg | 22% |
| Potassium | 276mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 1737IU | 35% |
| Vitamin C | 28mg | 31% |
| Calcium | 137mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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