If you’re anything like me, a rich, creamy cheesecake topped with a vibrant fruity sauce is pretty much heaven on a plate. I’m so excited to share this Classic New York Cheesecake with Strawberry Sauce Recipe because it’s a timeless dessert that always impresses. Whether you’re making it for a special occasion or just because you want to treat yourself, this cheesecake has that perfectly smooth texture and tangy-sweet strawberry topping that makes every bite unforgettable. Stick with me, and I’ll walk you through some helpful tips that’ll make your cheesecake turn out flawless, just like mine!
Why You’ll Love This Recipe
- Perfectly Creamy Texture: The cream cheese and sour cream blend creates a luscious, dense filling that melts in your mouth.
- Water Bath Baking: Baking in a water bath means no cracks and an ultra-smooth finish every time.
- Fresh Strawberry Sauce: Homemade sauce adds just the right balance of sweetness and brightness.
- Make-Ahead Friendly: You can prep it a day in advance, making party planning a breeze.
Ingredients You’ll Need
Each ingredient here plays a key role in building layers of flavor and texture. I always recommend using room temperature dairy for the filling — it helps everything come together smoother and avoids lumps.
- Graham cracker crumbs: Use finely crushed for a crumbly, sturdy crust that holds together perfectly.
- White sugar: Adds sweetness to both the crust and filling without overpowering.
- Butter: Melted, it binds the crust and gives it richness.
- Cream cheese: The star of the show — make sure it’s softened to room temperature so your filling is silky smooth.
- Sour cream: Adds tanginess and helps keep the filling moist and tender.
- Heavy cream: Brings a nice richness and creaminess to the filling.
- Large eggs: Provide structure but be careful not to overbeat or you’ll risk cracks.
- Vanilla extract: Simple but essential — it rounds out the flavors beautifully.
- Boiling water: Used for the water bath to bake cheesecake gently and evenly.
- Fresh strawberries: I prefer slicing some for texture and cooking the rest into a luscious sauce.
- Granulated sugar: Sweetens the strawberry sauce just right.
- Orange juice: Adds a subtle citrus pop to the sauce, balancing the sweetness.
Variations
I love playing around with this Classic New York Cheesecake with Strawberry Sauce Recipe depending on the season or my mood — it’s so versatile and forgiving, which I think you’ll really appreciate.
- Lemon zest twist: Adding a bit of lemon zest to the filling brings a fresh zing that cuts through the richness beautifully.
- Mixed berry sauce: Swap out strawberries for raspberries, blueberries, or blackberries for a lovely seasonal variation.
- Gluten-free crust: Use almond flour or gluten-free graham cracker crumbs if you have dietary restrictions — it works like a charm!
- Mini cheesecakes: Make individual portions in muffin tins for cute little desserts perfect for parties.
How to Make Classic New York Cheesecake with Strawberry Sauce Recipe
Step 1: Preparing the Perfect Crust
Kick things off by preheating your oven to 350°F. Mix your graham cracker crumbs with sugar, then slowly add in the melted butter so everything binds together nicely — it should feel like damp sand. I like to press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly packed. Baking it for 10 minutes helps it set up and keeps it from getting soggy once you add the filling. Then let it cool completely — this is key so your crust doesn’t break apart later!
Step 2: Making the Creamy Filling and Baking It Just Right
Using an electric mixer, blend softened cream cheese, sour cream, sugar, and vanilla until smooth. When I first learned to make cheesecake, I used to add eggs too fast or overbeat, which caused cracking. So here’s the trick: add eggs one at a time on low speed, just until incorporated — no more mixing than needed! Pour the filling over the cooled crust. Then comes an important tip: wrap the outside of your springform pan tightly with aluminum foil and set it in a bigger pan filled with a warm water bath. This gentle baking environment makes your cheesecake creamy and crack-free. Bake at 350°F for about 1.5 hours, then let it sit in the turned-off oven for another hour to finish cooking slowly — patience pays off!
Step 3: Perfecting the Strawberry Sauce
While the cheesecake chills overnight, let’s talk sauce. Simmer ¾ of your sliced strawberries with sugar and freshly squeezed orange juice until they become syrupy and the juices release. Then puree the mixture until smooth for that luscious texture I adore. Stir in the remaining fresh slices for a little burst of freshness and cook a few minutes more. I like making it a day ahead so the flavors meld together beautifully, but it’s also fantastic freshly made and cooled before drizzling.
Step 4: Serving and Enjoying Your Cheesecake
Take the cheesecake out of the fridge and carefully loosen the edges with a knife. Remove the springform pan sides — I find chilling the cheesecake overnight helps it hold shape perfectly. Slice and serve with a generous pour of that vibrant strawberry sauce. This moment is pure joy every time I make it, and I think you’re going to love the balance of rich, creamy cheesecake against the bright, sweet-tart sauce.
Pro Tips for Making Classic New York Cheesecake with Strawberry Sauce Recipe
- Room Temperature Ingredients: I can’t stress this enough — cream cheese and eggs at room temp blend better and give you a silky filling.
- Water Bath Magic: Wrapping your pan with foil and using the water bath prevents cracking and keeps the texture dreamy.
- Low and Slow Cooling: Leaving the cheesecake in the turned-off oven after baking helps prevent sudden temperature changes that cause cracks.
- Syrupy Strawberry Sauce: Cooking the sauce until thickened intensifies flavor — don’t rush this step if you want a perfect topping.
How to Serve Classic New York Cheesecake with Strawberry Sauce Recipe
Garnishes
I usually keep it simple — just fresh strawberry slices right on top of the sauce. Sometimes I sprinkle a bit of finely chopped fresh mint for a pretty contrast and a pop of color. A light dusting of powdered sugar never hurts either if you want that elegant finishing touch.
Side Dishes
Classic New York cheesecake is a dessert star on its own, so I like pairing it with coffee or a glass of dessert wine. For a special dinner, I’ve served it alongside light, fruit-forward sorbets or even a simple salad with a citrus vinaigrette to balance the richness.
Creative Ways to Present
For parties, I’ve tried serving mini cheesecakes in cute jars layered with strawberry sauce and whipped cream — total crowd-pleasers! You could also pipe whipped cream rosettes around the edges of the cheesecake for a festive look or drizzle additional chocolate sauce for a twist.
Make Ahead and Storage
Storing Leftovers
Once assembled and covered tightly with plastic wrap or a lid, this cheesecake keeps well in the fridge for up to five days. I make sure not to leave it uncovered because cheesecake loves to soak up fridge odors (ew!). If you can, slice only what you need and keep the rest wrapped — it stays fresher that way.
Freezing
I’ve frozen this cheesecake both whole and in slices. Just wrap tightly in plastic wrap and then in foil to avoid freezer burn. It keeps beautifully for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and the texture softens back to nearly fresh.
Reheating
Generally, cheesecake is best served chilled. But if you prefer a slightly warmer slice, I gently let it sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can alter the texture and make it grainy.
FAQs
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Can I make this Classic New York Cheesecake with Strawberry Sauce Recipe ahead of time?
Absolutely! This cheesecake actually benefits from resting overnight—it allows the flavors to deepen and the texture to firm up perfectly. You can also make the strawberry sauce a day in advance and refrigerate it until ready to serve.
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Why do you bake the cheesecake in a water bath?
Baking in a water bath gently and evenly distributes heat around the cheesecake, which prevents cracking and helps achieve a smooth, creamy texture. It slows down the cooking process, preventing sudden temperature changes that can cause the surface to split.
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Can I use frozen strawberries for the sauce?
While fresh strawberries yield the best flavor and texture, you can use thawed frozen strawberries in a pinch. Just be sure to drain any excess liquid before cooking the sauce to avoid it becoming too runny.
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How can I avoid cracks in my cheesecake?
To minimize cracks, make sure not to overbeat your batter, use a water bath while baking, allow the cheesecake to cool gradually by leaving it in the turned-off oven, and avoid sudden temperature changes when taking it out.
Final Thoughts
This Classic New York Cheesecake with Strawberry Sauce Recipe is dear to my heart because it strikes the perfect harmony between a creamy, dense cheesecake and a fresh, tangy topping that just sings. I remember the first time I made a New York cheesecake—and stumbled over cracked tops and dense textures—but this recipe and its water bath technique saved the day every time. I really encourage you to give this a try; once you nail that smooth filling and luscious strawberry sauce combo, you’ll feel like a pro. Trust me, your family, friends, and even you will be coming back for seconds!
Print
Classic New York Cheesecake with Strawberry Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 10 hours 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic New York cheesecake recipe features a rich, creamy filling made from cream cheese, sour cream, heavy cream, and eggs poured over a buttery graham cracker crust. Baked in a water bath for a smooth texture and crack-free finish, it is topped with a homemade strawberry sauce made from fresh strawberries, sugar, and orange juice. This dessert delivers the perfect balance of sweetness and tang, ideal for any special occasion or indulgent treat.
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 2 tablespoons white sugar
- ¼ cup butter, melted
Filling
- 32 ounces (four 8-ounce blocks) cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- ½ cup heavy cream, at room temperature
- 4 large eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
Strawberry Sauce
- 1 pound fresh strawberries, hulled and thickly sliced, divided
- ¼ cup granulated sugar
- 1 tablespoon orange juice (freshly squeezed from ½ orange)
- Boiling water (for the water bath)
Instructions
- Prepare the crust: Preheat your oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Gradually stir in the melted butter until the mixture is well blended. Press this mixture firmly into the bottom of a 9-inch round springform pan to form an even crust.
- Bake the crust: Place the springform pan in the oven and bake the crust for 10 minutes. Remove and allow it to cool completely to room temperature, approximately 1 hour.
- Make the filling: In a large mixing bowl, beat the cream cheese, sour cream, heavy cream, sugar, and vanilla extract together using an electric mixer until smooth and well combined. Add the eggs one at a time, beating on low speed just until blended after each addition. Avoid overmixing to prevent cracking.
- Assemble for baking: Pour the cheesecake filling over the cooled crust, smoothing the surface with a spatula. Wrap the outside of the springform pan tightly with aluminum foil to prevent water seepage. Place the pan in a large baking dish and pour boiling water into the dish until it reaches about 1 inch deep, creating a water bath.
- Bake the cheesecake: Transfer the baking dish to the oven and bake at 350°F for 1.5 hours. The water bath helps maintain an even temperature and prevents cracking.
- Slow bake: Turn off the oven heat and leave the cheesecake inside for 1 hour without opening the door. This allows it to finish cooking gently.
- Cool the cheesecake: Remove the springform pan from the water bath and oven. Run a paring knife gently around the edges of the cheesecake to loosen it from the sides. Cover the pan with plastic wrap and refrigerate overnight or for at least 8 hours to firm up.
- Prepare the strawberry sauce: In a small saucepan over medium-high heat, combine ¾ of the sliced strawberries, sugar, and orange juice. Stir and bring to a gentle boil. Cook, stirring occasionally, for about 5 minutes until the strawberries become syrupy and juices release.
- Simmer the sauce: Reduce the heat to medium and continue simmering, stirring occasionally, until the sauce thickens, approximately 15 minutes.
- Puree the sauce: Transfer the strawberry mixture to a blender and puree until smooth. Return the sauce to the saucepan.
- Add remaining strawberries: Stir in the remaining ¼ of fresh strawberry slices and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature or refrigerate.
- Serve: Remove the sides of the springform pan and transfer the cheesecake to a serving dish. Cut into slices and spoon strawberry sauce over each slice as desired.
Notes
- Amended recipe: The original version uses a smaller 8-inch pan with 2 cups graham cracker crumbs, 1 tablespoon sugar, and 3 tablespoons melted butter for the crust; and for the filling, 24 ounces cream cheese, ½ cup Greek yogurt, 4 eggs, ½ cup sugar, and 1 teaspoon vanilla extract.
- Storage: Store the entire cheesecake in an airtight container or wrapped tightly in plastic cling wrap in the refrigerator for up to 5 days.
- Freezing: Wrap the whole cheesecake or individual slices tightly in plastic cling wrap and aluminum foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake with strawberry sauce)
- Calories: 480 kcal
- Sugar: 33 g
- Sodium: 300 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 150 mg
