Perfect Homemade New York Style Strawberry Cheesecake Recipe

Indulge in the ultimate creamy and decadent New York Style Strawberry Cheesecake, a dessert that combines a buttery graham cracker crust with a rich, velvety cream cheese filling and a fresh strawberry topping. This easy-to-follow recipe is perfect for any occasion, whether it’s a family gathering, holiday celebration, or a special treat for yourself. Follow our step-by-step guide to create a restaurant-quality cheesecake right in your own kitchen!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 3 Tablespoons sugar
• 5 Tablespoons unsalted butter (melted)
• 1/8 teaspoon salt

For the Filling:

• 2 lbs. full-fat cream cheese (softened to room temperature)
• 1½ cups sugar
• ¼ tsp. salt
• 2 teaspoons vanilla extract
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon cornstarch
• 4 eggs (room temperature)
• 1 cup sour cream (room temperature)

For the Strawberry Topping:

• 1 lb. fresh strawberries (diced)
• 6 Tablespoons sugar
• 1 Tablespoon fresh lemon juice
• ½ teaspoon vanilla

Preparation

Preheat your oven to 350°F and position the rack in the lower third. Prepare a 9-inch springform pan by wrapping the bottom and sides with a double layer of extra-large aluminum foil to prevent water from seeping in during the water bath.

For the crust, combine graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly into the bottom and sides of the springform pan. Bake for 10-12 minutes, then set aside to cool.

Reduce the oven temperature to 325°F. For the filling, beat the softened cream cheese until smooth and creamy. Gradually add sugar, then mix in salt, vanilla, lemon juice, and cornstarch. Add eggs one at a time, mixing on low speed until just combined. Finally, beat in the sour cream.

Place the springform pan in a roasting pan and pour the batter into the crust. Smooth the top. Fill the roasting pan with boiling water halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 40-50 minutes.

After baking, turn off the oven, crack the door open, and let the cheesecake sit for 1 hour. Remove from the water bath, dry the bottom, and run a thin knife around the edges. Cool to room temperature, then refrigerate for at least 5 hours or overnight.

For the strawberry topping, combine half of the diced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until thickened (8-10 minutes). Remove from heat, stir in vanilla and remaining strawberries. Cool to room temperature, then spread over the chilled cheesecake.

Enjoy this irresistible strawberry cheesecake that’s sure to impress your guests!