This classic New York cheesecake features a rich, creamy filling set atop a buttery graham cracker crust and topped with vibrant, fresh strawberries. It’s dense yet smooth, perfectly sweet, and elegantly simple—ideal for celebrations or a refined dessert course.

Why You’ll Love This Recipe

New York cheesecake is iconic for a reason. Its ultra-creamy texture and signature tang are unmatched, and the crisp crust adds just the right amount of contrast. Topped with fresh strawberries, this dessert balances richness with refreshing brightness. It also stores beautifully and can be made ahead.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:
• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

For the filling:
• Cream cheese (full-fat, softened)
• Granulated sugar
• Eggs
• Sour cream
• Heavy cream
• Vanilla extract
• Lemon juice (optional, for brightness)

For the topping:
• Fresh strawberries, halved
• Optional: strawberry glaze or warmed jam for brushing

Directions

Preheat oven to 325 °F (160 °C). Wrap the outside of a springform pan in foil to prevent leaks.
Mix graham cracker crumbs with sugar and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat cream cheese until smooth. Gradually add sugar and mix until well combined.
Add eggs one at a time, beating on low speed. Then mix in sour cream, heavy cream, vanilla, and lemon juice until smooth. Do not overmix.
Pour filling over the crust. Tap the pan gently on the counter to release air bubbles.
Place pan in a water bath (a larger pan filled with hot water) and bake for 55–70 minutes until edges are set and the center jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight.
Before serving, top with fresh strawberries. Brush with glaze if desired.

Servings and Timing

Servings: 12
Prep time: 20 minutes
Cook time: 1 hour
Chill time: 4 hours minimum
Total time: 5 hours 20 minutes

Variations

Use crushed digestive biscuits or vanilla wafers instead of graham crackers.
Add a swirl of strawberry purée to the filling before baking.
Use raspberries, blueberries, or mixed berries instead of strawberries.
Make it gluten-free by using gluten-free graham crackers.
Add a chocolate ganache topping for an extra indulgent finish.

Storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Do not reheat; this dessert is best served chilled.

FAQs

Why is it called “New York” cheesecake?

New York cheesecake is known for its dense, rich texture and use of extra cream cheese and sour cream. It’s typically more indulgent than other versions.

Can I use low-fat cream cheese?

It’s not recommended, as it can result in a less creamy texture. Full-fat cream cheese gives the best results.

Why is my cheesecake cracking?

Cracking can occur due to overbaking or rapid cooling. Using a water bath and allowing it to cool gradually helps prevent this.

Do I need a water bath?

Yes, it helps cook the cheesecake evenly and prevents the surface from cracking by maintaining moisture.

How do I know when it’s done?

The edges should be set, and the center should still jiggle slightly when gently shaken. It will firm up as it cools.

Can I make the cheesecake ahead of time?

Yes. It’s ideal to make it a day in advance, as it requires chilling time and tastes even better the next day.

Can I use frozen strawberries?

Fresh strawberries are best for texture and appearance. If using frozen, thaw and drain well before topping.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped clean between each cut for smooth, neat slices.

Can I add flavor to the filling?

Yes. Lemon zest, almond extract, or even a hint of liqueur like Grand Marnier can enhance the flavor.

Can I bake it without a crust?

Yes, though the crust provides structural and flavor balance. For crustless, use a parchment-lined pan and reduce baking time slightly.

Conclusion

Classic New York cheesecake with fresh strawberries is a timeless dessert that’s rich, elegant, and endlessly satisfying. With its creamy texture, buttery crust, and bright fruit topping, it’s the perfect ending to any special meal. Let me know if you’d like all ten articles compiled into a single document or formatted for your website.

Classic New York Cheesecake with Fresh Strawberries

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A rich and creamy classic New York-style cheesecake with a buttery graham cracker crust, baked to perfection and topped with fresh, juicy strawberries for a timeless dessert favorite.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar and mix well.
Beat in sour cream, flour, lemon juice, and vanilla extract.
Add eggs one at a time, beating just until incorporated. Do not overmix.
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
Remove from oven and chill in refrigerator for at least 4 hours or overnight.
Before serving, top with fresh strawberries. If desired, warm strawberry jam slightly and brush over strawberries for a glossy finish.