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Best Strawberry Cheesecake Recipe: Creamy Baked New York Style

A decadent slice of creamy strawberry cheesecake sits on a white plate, dripping with strawberry glaze.
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Make a rich, creamy New York style strawberry cheesecake with a perfect texture. This tested recipe includes a simple graham cracker crust and a fresh strawberry topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 pound fresh strawberries, sliced
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully incorporated. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix. Gently stir in the sour cream.
  5. Pour the cream cheese filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the strawberry topping: In a small saucepan, combine sliced strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for about 5 minutes until the strawberries soften slightly and release juices, creating a light sauce. Cool completely.
  10. Before serving, remove the sides of the springform pan and spoon the cooled strawberry topping over the chilled cheesecake.

Notes

  • For a truly New York style cheesecake texture, bring your cream cheese, eggs, and sour cream to room temperature before mixing.
  • If you want a swirl effect, reserve 1/3 of the filling mixture and gently fold in 1/2 cup of the strawberry sauce before pouring it over the crust. Then dollop the remaining filling on top and swirl lightly with a knife.
  • To prevent the foil from tearing when placing it in the water bath, use two layers of heavy-duty foil.

Nutrition

Find it online: https://blissbatter.com/strawberry-cheesecake-recipe-creamy-baked/