This Classic New York Cheesecake, inspired by a cherished family recipe, boasts a velvety, rich filling atop a buttery graham cracker crust. Crowned with a vibrant fresh strawberry topping, it's a timeless dessert that brings both comfort and elegance to any table.

Why I Love This Recipe

I adore this cheesecake for its perfect balance of textures and flavors. The creamy, dense filling contrasts beautifully with the crisp graham cracker crust, while the fresh strawberry topping adds a delightful burst of sweetness and color. It's a dessert that feels both indulgent and comforting, making it a favorite for gatherings and special occasions.

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
½ cup unsalted butter, melted
32 ounces cream cheese, softened
1 and ¼ 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
¼ cup granulated sugar
1 tablespoon lemon juice

Directions

Preheat the Oven: I start by preheating the oven to 325°F (163°C). I prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper.
Make the Graham Cracker Crust: In a bowl, I combine the graham cracker crumbs with melted butter. I press this mixture into the bottom of the prepared pan, creating a firm crust, and set it aside.
Prepare the Cheesecake Filling: In a large mixing bowl, I beat the softened cream cheese until smooth and creamy. I add the granulated sugar and vanilla extract, continuing to beat until well combined. I introduce the eggs one at a time, ensuring thorough blending before each addition. Finally, I fold in the sour cream until the batter achieves a velvety consistency.
Bake the Cheesecake: I pour the cream cheese mixture over the graham cracker crust in the pan, smoothing the top with a spatula. I bake it in the preheated oven for approximately 1 hour or until the center is set and the top is lightly golden. I allow the cheesecake to cool in the oven with the door slightly ajar, then refrigerate it for at least 4 hours or overnight.
Prepare the Strawberry Topping: In a saucepan, I combine the sliced strawberries, sugar, and lemon juice. I simmer over medium heat until the strawberries release their juices and the mixture thickens slightly. I allow the topping to cool before refrigerating.
Top and Serve: Once the cheesecake is thoroughly chilled, I spread the fresh strawberry topping over the surface. I gently release the springform pan, slice, and serve this delectable dessert.

Servings and Timing

Servings: 12 slices
Prep Time: 30 minutes
Bake Time: 1 hour
Cooling and Chilling Time: At least 4 hours (preferably overnight)
Total Time: Approximately 5 hours and 30 minutes

Variations

Berry Medley Topping: I sometimes mix raspberries, blueberries, and blackberries with the strawberries for a colorful and flavorful twist.
Chocolate Drizzle: For a richer dessert, I drizzle melted dark chocolate over the strawberry topping.
Nutty Crust: I add finely chopped pecans or almonds to the graham cracker crust for added texture and flavor.

Storage/Reheating

Storage: I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, I wrap individual slices tightly in plastic wrap and then in aluminum foil. I freeze them for up to 2 months. To serve, I thaw the slices in the refrigerator overnight.
Reheating: Cheesecake is best enjoyed cold or at room temperature. I avoid reheating to maintain its texture.

FAQs

How do I prevent cracks in my cheesecake?

I ensure all ingredients are at room temperature before mixing and avoid overbeating the batter. Baking the cheesecake in a water bath and allowing it to cool gradually in the oven with the door slightly ajar also helps prevent cracks.

Can I use frozen strawberries for the topping?

Yes, I can use frozen strawberries. I thaw them completely and drain any excess liquid before cooking them with sugar and lemon juice for the topping.

What can I use instead of graham crackers for the crust?

I sometimes use crushed digestive biscuits, vanilla wafers, or even chocolate cookies as a substitute for graham crackers in the crust.

How do I know when the cheesecake is done baking?

I look for the edges to be set and the center to have a slight jiggle. The cheesecake will continue to set as it cools.

Can I make this cheesecake ahead of time?

Absolutely! I often make the cheesecake a day in advance and store it in the refrigerator. This allows the flavors to meld and makes for easier slicing.

Conclusion

This Classic New York Cheesecake with Fresh Strawberry Topping is a dessert that never fails to impress. Its rich, creamy texture combined with the bright, fruity topping creates a harmonious balance that's both indulgent and refreshing. Whether for a special occasion or a simple family dinner, this cheesecake is a delightful treat that brings joy with every bite.

Classic New York Cheesecake with Fresh Strawberry Topping

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Classic New York Cheesecake with a rich, creamy filling, a crisp graham cracker crust, and a fresh strawberry topping, perfect for special occasions or family gatherings.

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs with melted butter and press into the bottom of the pan to form a crust. Set aside.
In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, and mix until well combined.
Add eggs one at a time, mixing thoroughly after each addition. Fold in the sour cream until smooth.
Pour the filling over the crust and smooth the top. Bake for about 1 hour or until the center is set and the top is lightly golden.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Refrigerate for at least 4 hours or overnight.
To make the topping, combine strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat until slightly thickened. Cool and refrigerate.
Spread the cooled strawberry topping over the chilled cheesecake, release the springform pan, slice, and serve.