Perfect Strawberry Cheesecake (New York Style)
User Reviews
5
Perfect Strawberry Cheesecake (New York Style)
Description
The Perfect Strawberry Cheesecake combines a rich cream cheese filling with a crisp graham cracker crust. The filling includes softened cream cheese, sugar, eggs, egg yolks, vanilla, a touch of flour, and heavy cream for smoothness. Baking starts at 350°F for a brief crust set, then lowers to 225°F with a water bath to cook the filling gently. This method prevents cracks and ensures a silky, dense center that is creamy without being runny.
The strawberry topping is made by macerating freshly sliced strawberries with sugar, creating a sweet syrup that enhances the cheesecake’s mild tang and creamy texture. This topping adds a fresh burst of fruit flavor and contrasting texture.
Serving chilled after at least overnight refrigeration allows the cheesecake to fully set and develop its signature dense, smooth mouthfeel. It pairs well with light drinks or can serve as an elegant dessert. The gradual cooling in a slightly open oven helps avoid sudden temperature changes that cause cracking.
For best results, soften cream cheese to lukewarm before mixing, firmly press the crust to prevent crumbling, and allow adequate chilling time. Leftovers freeze well for extended storage. The recipe yields a classic dessert suited for special occasions or leisurely indulgence.
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 egg
- 2 large egg yolk
- 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
- Soften the cream cheese to lukewarm for a smooth, creamy filling.
- Press the graham cracker crust firmly into the pan to create a solid base.
- Bake slowly at 225°F in a water bath to prevent cracks and ensure an even texture.
- Cool cheesecake gently in the slightly open oven for at least 2 hours before refrigeration to avoid cracking.
- Macerate strawberries with sugar to form a sweet topping that complements the cheesecake.
- Chill the cheesecake at least overnight to allow full setting and flavor development.
- Leftover cheesecake can be frozen; wrap slices well for storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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