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New York Cheesecake
Bakeanna

New York Cheesecake

Master New York cheesecake with this detailed recipe. Learn the techniques for ultra-creamy texture, crack-free baking, and fresh strawberry topping perfection.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 13 minutes
Course: Cake
Cuisine: American
Ingredients Method

Ingredients
  

Strawberry Topping
  • 1 lb strawberries
  • ¼ cup 50g sugar
  • 1 tsp cornstarch
  • Juice of ½ lemon
  • 1 tbsp honey
Graham Cracker Crust
  • 2 cups 280g graham cracker crumbs
  • ⅓ cup 70g sugar
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • ½ cup 110g butter, melted
New York Cheesecake Filling
  • 4 blocks cream cheese room temperature
  • 1½ cups 300g sugar
  • 3 tbsp cornstarch
  • 4 eggs + 1 yolk room temperature
  • 2 tsp lemon juice
  • 2 tsp vanilla
  • 1 cup 250g sour cream (room temperature)

Method
 

Make the Strawberry Topping
  1. Over medium heat, cook the strawberries with sugar, cornstarch, and lemon juice until thickened. Blend half the mixture, stir back together, add honey, and chill.
Make the Crust
  1. Mix graham cracker biscuits, sugar, cinnamon, salt, and melted butter. Press into a pan and bake at 350°F (175°C) for 10 minutes. Cool slightly.
Make the Cheesecake Batter
  1. Beat cream cheese with sugar and cornstarch until smooth. Add eggs and yolk slowly. Mix in lemon juice and vanilla, then gently fold in sour cream.
Bake
  1. Bake at 305°F (150°C) with steam in the oven for 1 hour 40 minutes. Turn off the oven and let the cheesecake sit inside for 1 hour.
Chill & Serve
  1. Chill overnight. Slice and top with strawberry sauce before serving.