Why I Love This Recipe

I adore this cheesecake because it brings back memories of family gatherings and celebrations. The combination of the tangy cream cheese filling and the sweet strawberry topping creates a delightful balance of flavors. It’s a dessert that never fails to impress and always leaves everyone asking for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake:

  • 2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 32 ounces cream cheese, softened

  • 1 1/4 cups granulated sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 1 cup sour cream

For the Fresh Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

  • 1 tablespoon lemon juice

Directions

  1. Preheat the Oven: Set the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

  2. Make the Graham Cracker Crust: In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well incorporated. Add the eggs one at a time, beating well after each addition. Finally, fold in the sour cream until the batter is smooth and velvety.

  4. Bake the Cheesecake: Pour the cream cheese mixture over the prepared crust in the pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set and the top is lightly golden. Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

  5. Prepare the Strawberry Topping: In a saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Simmer over medium heat until the strawberries release their juices and the mixture thickens slightly. Allow the topping to cool, then refrigerate until ready to use.

  6. Top and Serve: Once the cheesecake is thoroughly chilled, spread the fresh strawberry topping over the surface. Carefully release the springform pan, slice, and serve this delectable dessert.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 30 minutes, with a baking time of 1 hour. After baking, the cheesecake needs to cool and chill for at least 4 hours, preferably overnight, to achieve the best texture and flavor.

Variations

  • Fruit Toppings: I sometimes switch up the topping by using other fresh fruits like blueberries, raspberries, or a mix of berries for a different flavor profile.

  • Chocolate Drizzle: For a richer taste, I drizzle melted dark chocolate over the strawberry topping.

  • Nutty Crust: Adding finely chopped nuts like almonds or pecans to the graham cracker crust gives it an extra crunch and nutty flavor.

  • Citrus Zest: Incorporating lemon or orange zest into the cheesecake batter adds a refreshing citrus note.

Storage and Reheating

I store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To enjoy, I thaw the slices in the refrigerator overnight. Since cheesecake is best served chilled, there’s no need for reheating.

FAQs

Can I use frozen strawberries for the topping?

Yes, I can use frozen strawberries if fresh ones aren’t available. I make sure to thaw and drain them before cooking to prevent excess moisture.

How do I prevent cracks in my cheesecake?

To minimize cracking, I avoid overmixing the batter and ensure all ingredients are at room temperature. Cooling the cheesecake gradually in the oven with the door slightly ajar also helps.

Can I make this cheesecake gluten-free?

Absolutely! I substitute the graham cracker crumbs with gluten-free graham crackers or cookies to make the crust gluten-free.

What type of cream cheese should I use?

I recommend using full-fat cream cheese for the best texture and flavor. I avoid whipped or spreadable varieties, as they can affect the consistency.

Is it necessary to use a springform pan?

While a springform pan makes it easier to remove the cheesecake, I can use a regular cake pan lined with parchment paper. I ensure to leave an overhang for easy lifting.

Conclusion

This Classic New York Cheesecake with Fresh Strawberry Topping is a delightful dessert that combines creamy richness with fruity freshness. It’s a recipe that I cherish for its simplicity and elegance, making it a perfect choice for any occasion. Whether I’m serving it at a dinner party or enjoying a slice on a quiet evening, this cheesecake never fails to bring joy.

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Classic New York Cheesecake with Fresh Strawberry Topping

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  • Author: Mia
  • Total Time: ~5 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
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Description

Creamy, smooth, and topped with a sweet strawberry sauce, this New York-style cheesecake is a show-stopping dessert that never fails to impress. Bake it ahead and chill overnight for flawless results.

Ingredients

For the Cheesecake:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

32 oz cream cheese, softened

1 1/4 cups granulated sugar

1 tsp vanilla extract

4 large eggs

1 cup sour cream

For the Fresh Strawberry Topping:

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 tbsp lemon juice

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make crust: Mix graham cracker crumbs and melted butter until combined. Press into pan bottom and set aside.

Prepare filling: Beat cream cheese until smooth. Add sugar and vanilla; beat to combine. Add eggs one at a time, mixing well. Fold in sour cream.

Bake: Pour filling over crust. Bake for 1 hour or until center is set and top is lightly golden. Cool in oven with door ajar. Chill in refrigerator for 4 hours or overnight.

Make topping: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer until juices are released and sauce thickens. Cool and refrigerate.

Serve: Spread strawberry topping over chilled cheesecake. Release pan, slice, and serve.

Notes

Use full-fat cream cheese for the best results.

Allow all ingredients to come to room temperature before mixing.

Cheesecake is best when chilled overnight.

Add citrus zest to batter for a refreshing twist.

Optional toppings: chocolate drizzle, nuts, or mixed berries.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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