Description
Creamy New York-style strawberry cheesecake delivers rich, silky layers of indulgence. Homemade graham cracker crust and fresh strawberry topping complete this classic dessert experience you’ll savor with pure delight.
Ingredients
Scale
- 24 oz (680 g) full-fat cream cheese, brick style
- 1 lb (454 g) strawberries, weighed before coring & slicing
- 2 ½ cups (313 g) graham crumbs
- 3 large eggs
- ¾ cup (180 ml) sour cream, 14% MF
- 10 tbsps (142 g) unsalted butter, melted
- 1 ¼ cup (250 g) granulated sugar
- 3 tbsps (38 g) granulated sugar
- 2 tbsps (30 ml) lemon juice, freshly squeezed
- 1 tbsp (8 g) cornstarch, AKA corn flour
- 2 tbsps (30 ml) water
- hot water, for the water bath
Instructions
- Crust Preparation: Blend graham cracker crumbs, sugar, and melted butter until mixture resembles moist sand. Press firmly into a foil-wrapped 9-inch springform pan, covering base and sides halfway.
- Crust Baking: Toast crust in a preheated 325°F (160°C) oven for 10 minutes, maintaining temperature after removal.
- Cheesecake Batter: Whip cream cheese and sugar until velvety smooth. Gently fold in lemon juice, cornstarch, sour cream, and eggs, minimizing mixing to prevent overbeating.
- Water Bath Setup: Position foil-wrapped pan inside a large roasting pan. Pour batter evenly, smoothing the surface. Fill roasting pan with hot water, reaching 1 inch up springform pan’s sides.
- Baking Process: Bake 50-65 minutes until cheesecake appears just set with a subtle jiggle. Carefully run a thin knife around edges to prevent sticking.
- Cooling Technique: Allow cheesecake to cool at room temperature for 1-2 hours, then refrigerate covered for 6 hours.
- Strawberry Topping: Simmer sliced strawberries, sugar, and lemon juice in a saucepan. Dissolve cornstarch in water, add to mixture, and cook 3-5 minutes until sauce thickens.
- Serving Presentation: Remove springform pan’s outer ring, transfer to serving plate. Drizzle strawberry topping over cheesecake or serve individually. Slice with a sharp knife for clean cuts.
Notes
- Prevent Cracking: Bake cheesecake in water bath to create gentle, even heat and reduce surface cracks during cooking.
- Smooth Mixing Technique: Beat cream cheese at room temperature to ensure no lumps, using low speed and scraping bowl sides frequently.
- Crust Compression Matters: Press graham cracker crust firmly and evenly to create a solid, stable base that won’t crumble when serving.
- Cooling is Crucial: Allow cheesecake to cool gradually at room temperature before refrigerating to prevent sudden temperature changes that can cause surface damage.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 457
- Sugar: 34 g
- Sodium: 307 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 112 mg