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Classic Baked New York Style Strawberry Cheesecake with Fresh Berry Topping

A decadent slice of Strawberry Cheesecake with a thick graham cracker crust and rich strawberry topping dripping down the side.
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Follow these steps to create a rich, creamy, New York style baked cheesecake topped with a bright, fresh strawberry sauce.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 1 pound fresh strawberries, hulled and sliced (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool completely.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and heavy cream until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing only until each egg is incorporated. Stir in the lemon juice. Pour the filling over the cooled crust.
  5. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, preferably overnight.
  9. Prepare the topping: In a small saucepan, combine sliced strawberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles, about 5 minutes. Let the sauce cool completely before serving.
  10. To serve, run a thin knife around the edge of the cheesecake before releasing the springform side. Top with the cooled strawberry sauce.

Notes

  • For the smoothest filling, ensure your cream cheese is fully at room temperature before mixing.
  • To prevent the foil from tearing in the water bath, use two layers of heavy-duty foil wrapped securely around the pan bottom and sides.
  • If you prefer a swirl, reserve 1/3 of the filling, mix 1/2 cup of strawberry puree into the remaining 2/3, then layer the plain and strawberry fillings before baking.

Nutrition

Find it online: https://delishdreams.com/strawberry-cheesecake-recipe-classic-baked/