New York Cheesecake with Strawberry Topping is one of the most iconic, luxurious desserts in American cuisine. Known for its ultra-creamy, dense, velvety texture and buttery graham cracker crust, this cheesecake is the definition of indulgence. The bright, slightly tangy strawberry topping beautifully balances the richness of the cheesecake, creating a bite that’s smooth, sweet, and refreshing all at once.
Whether you’re celebrating a holiday, a birthday, or simply treating yourself, this cheesecake feels special every single time. It’s timeless, elegant, and guaranteed to impress.
Why I Love This Recipe
I love this recipe because it brings together classic flavors in a way that never fails. The cheesecake is rich yet not overpoweringly sweet, and the strawberries add a natural fruity brightness that lifts the dessert to perfection. It’s also incredibly satisfying to create — from pressing the crust into the pan to pouring the smooth filling. The aroma while baking and the first creamy slice make the wait absolutely worth it.
Why This Dish Is a Must-Try
- It’s a classic dessert loved worldwide
- Perfect for celebrations and gatherings
- The texture is creamy, smooth, and luscious
- Pairs beautifully with coffee, tea, or champagne
- The homemade strawberry topping makes it unforgettable
Recipe Overview
| Detail | Information |
|---|---|
| Cuisine | American |
| Course | Dessert |
| Prep Time | 25 minutes |
| Cook Time | 55–65 minutes |
| Chilling Time | Minimum 4–6 hours (overnight recommended) |
| Servings | 10–12 slices |
| Calories | Approx. 430 calories per slice |
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp melted butter
- ½ tsp cinnamon (optional)
For the Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour
Strawberry Topping
- 2 cups fresh strawberries, sliced
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Simple Directions
- Make the crust and press it into the springform pan.
- Make the filling by blending cream cheese, sugar, eggs, and flavorings.
- Pour filling into prepared crust.
- Bake in a water bath until slightly jiggly in the center.
- Cool completely, then chill for at least 4–6 hours.
- Make the strawberry topping and spoon over cheesecake before serving.
Step-By-Step Preparation Method
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, cinnamon (optional), and melted butter.
- Press mixture firmly onto the bottom of a springform pan.
- Bake for 8 minutes, then cool.
Step 2: Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Add sugar and mix until fully blended.
- Add eggs one at a time, mixing gently to avoid air bubbles.
- Mix in sour cream, vanilla, flour, and lemon juice.
Step 3: Bake the Cheesecake
- Pour filling onto crust.
- Place pan in a larger baking pan and fill outer pan halfway with hot water (water bath).
- Bake for 55–65 minutes, until edges are set and center slightly wiggles.
- Turn off oven and let cheesecake rest inside for 1 hour with door cracked open.
Step 4: Chill
- Remove cheesecake from pan and refrigerate 4–6 hours or overnight.
Step 5: Make Strawberry Topping
- Heat strawberries, sugar, and lemon juice in a pan for 5–6 minutes.
- Add cornstarch if thicker texture is desired.
- Cool completely before topping cheesecake.
How to Serve
Serve chilled with:
- Extra strawberries
- Whipped cream
- Mint sprigs (optional)
Best enjoyed with coffee, espresso, tea, or dessert wine.
Recipe Tips
- Room-temperature ingredients ensure smoothness.
- Don’t overmix—air creates cracks.
- Water bath prevents drying and cracking.
- Cool gradually to avoid shrink lines.
Recipe Variations
| Variation | Description |
|---|---|
| Chocolate Cheesecake | Add ½ cup melted dark chocolate to batter |
| Berry Mix Topping | Replace strawberries with blueberries, raspberries, or cherries |
| Caramel Pecan | Add salted caramel topping with chopped pecans |
| Lemon Cheesecake | Add extra lemon zest for more citrus flavor |
Storage & Freezing
| Method | Duration |
|---|---|
| Refrigerator | 5–6 days (covered tightly) |
| Freezing (whole or sliced) | Up to 3 months |
| Strawberry topping storage | 3–4 days in fridge |
Freeze without topping for best results.
Special Equipment Needed
- 9-inch springform pan
- Electric mixer
- Large roasting pan for water bath
- Rubber spatula
FAQ
Q: Why did my cheesecake crack?
Likely due to overheating, overmixing, or rapid cooling.
Q: Can I skip the water bath?
You can, but texture may be less creamy, and cracks are more likely.
Q: Can I use low-fat cream cheese?
Full-fat is recommended for best texture.
Conclusion
New York Cheesecake with Strawberry Topping is an unforgettable, creamy dessert that brings elegance, comfort, and celebration to any occasion. With its rich, silky filling and vibrant fruit topping, this cheesecake is the perfect balance of indulgent and refreshing. Whether you’re baking for guests or treating yourself, this classic will always feel like a special occasion.
New York Cheesecake with Strawberry Topping
Description
New York Cheesecake with Strawberry Topping is one of the most iconic, luxurious desserts in American cuisine. Known for its ultra-creamy, dense, velvety texture and buttery graham cracker crust, this cheesecake is the definition of indulgence.
Ingredients
For the Crust
For the Cheesecake Filling
Strawberry Topping
Instructions
-
Step 1: Prepare the Crust : Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, cinnamon (optional), and melted butter. Press mixture firmly onto the bottom of a springform pan. Bake for 8 minutes, then cool.
-
Step 2: Make the Cheesecake Filling : Beat cream cheese until smooth and creamy. Add sugar and mix until fully blended. Add eggs one at a time, mixing gently to avoid air bubbles. Mix in sour cream, vanilla, flour, and lemon juice.
-
Step 3: Bake the Cheesecake : Pour filling onto crust. Place pan in a larger baking pan and fill outer pan halfway with hot water (water bath). Bake for 55–65 minutes, until edges are set and center slightly wiggles. Turn off oven and let cheesecake rest inside for 1 hour with door cracked open.
-
Step 4: Chill : Remove cheesecake from pan and refrigerate 4–6 hours or overnight.
-
Step 5: Make Strawberry Topping : Heat strawberries, sugar, and lemon juice in a pan for 5–6 minutes. Add cornstarch if thicker texture is desired. Cool completely before topping cheesecake.
