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
Scale
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
