Ultimate Homemade New York Style Strawberry Cheesecake Recipe

Indulge in the creamy, rich, and fruity delight of our Homemade New York Style Strawberry Cheesecake. This recipe combines the classic, velvety texture of New York cheesecake with a vibrant, fresh strawberry topping that will leave your taste buds craving more. Perfect for any occasion, this cheesecake is a showstopper that’s surprisingly easy to make. Follow our step-by-step guide to create a dessert that’s sure to impress!

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 extract

Preparation

Preheat your oven to 350°F and place 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, mix 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. In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar, salt, vanilla extract, lemon juice, and cornstarch, mixing until light and fluffy. Add eggs one at a time, mixing on low speed to avoid incorporating too much air. Finally, blend in the sour cream.

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

After baking, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Remove the cheesecake from the water bath, dry the bottom, and loosen the edges with a thin knife. 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, stirring constantly, until the sauce thickens (about 8-10 minutes). Remove from heat, stir in vanilla and the remaining strawberries, and cool to room temperature. Spread the topping over the chilled cheesecake.

Enjoy this decadent, fruity cheesecake that’s perfect for any celebration!