Description
This Classic New York-Style Creamy Strawberry Cheesecake features a rich and smooth cream cheese filling atop a buttery graham cracker crust, topped with a fresh, glossy strawberry compote. Perfectly baked to achieve a creamy, slightly jiggly center that sets to a velvety texture, this cheesecake is an indulgent dessert that’s beautifully balanced with a homemade fruity strawberry topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 4 large eggs
- 2/3 cup sour cream
For the Strawberry Topping:
- 1 lb fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and for easy removal.
- Make the crust: In a medium bowl, mix graham cracker crumbs and sugar. Pour in melted butter and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form an even crust layer. Bake for 10 minutes, then remove and allow to cool while preparing the filling.
- Prepare the cream cheese filling: Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Gradually add sugar and beat well after each addition to fully incorporate. Add flour, vanilla extract, and lemon zest; mix until evenly combined.
- Add eggs and sour cream: Incorporate eggs one at a time, beating on low speed after each egg to avoid excess air. Finally, stir in sour cream until the mixture is smooth and creamy.
- Assemble and bake the cheesecake: Pour the filling over the cooled crust, smoothing the surface with a spatula. Place the springform pan on a baking sheet to catch any drips. Bake for 50-60 minutes until the center is just set but still slightly jiggly; it will firm as it cools.
- Cool in the oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracking.
- Chill the cheesecake: Remove cheesecake from oven and run a knife around the pan edges to loosen. Cool to room temperature, then refrigerate for at least 4 hours or overnight for best firmness and flavor.
- Make the strawberry topping: In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook about 5 minutes until strawberries soften and release juices.
- Thicken the topping: Mix cornstarch and water in a small bowl to create a slurry. Add to the strawberries and cook for 2 more minutes until the topping thickens slightly. Remove from heat and cool completely.
- Serve: Spread the cooled strawberry topping evenly over the chilled cheesecake. Carefully remove the cheesecake from the springform pan, slice, and serve with a generous spoonful of strawberry topping.
Notes
- Ensure cream cheese is fully softened for a smooth batter and to avoid lumps.
- Do not overbeat eggs to prevent cracks and air bubbles in the cheesecake.
- Cooling the cheesecake slowly in the oven helps prevent surface cracking.
- Chilling overnight improves texture and flavor melding.
- The strawberry topping can be made a day in advance and refrigerated to save preparation time.
- Use fresh strawberries for the best flavor and texture in the topping.
