Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
For the Filling:
- 2 lbs. full-fat cream cheese, softened to room temperature
- 1½ cups sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
For the Topping:
- 1 pound fresh strawberries, sliced
- 6 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (177°C). Position the oven rack in the lower third of the oven.
- Line a 9-inch springform pan with a double layer of extra-large aluminum foil, covering the bottom and sides. Wrap it tightly around the sides to ensure no water seeps in during the water bath process.
- Make the Crust:
- In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and salt.
- Press the mixture evenly into the bottom and slightly up the sides of the prepared pan.
- Bake in the preheated oven for 10-12 minutes, then remove and set aside to cool.
- Lower the oven temperature to 325°F (163°C).
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sugar, mixing until light and fluffy.
- Mix in the salt, vanilla extract, lemon juice, and cornstarch.
- Add the eggs one at a time, beating on low speed just until incorporated; avoid overmixing.
- Stir in the sour cream until the mixture is smooth.
- Pour the filling into the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan.
- Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake at 325°F for 1 hour and 40-50 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath, dry the bottom of the pan, and run a thin knife around the edges to loosen.
- Let it cool to room temperature, then cover and refrigerate for at least 5 hours or overnight.
- Prepare the Strawberry Topping:
- In a saucepan, combine half the sliced strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
- Remove from heat, stir in the vanilla extract and the remaining strawberries.
- Allow to cool to room temperature before spreading over the chilled cheesecake.
- To Serve:
- Once chilled, run a thin knife around the cheesecake again and release the ring from the springform pan.
- Transfer the cheesecake to a serving plate and top with the strawberry mixture.
Enjoy your delicious and creamy Homemade New York Style Strawberry Cheesecake!
Feel free to adjust the amount of sugar in the topping according to the sweetness of your strawberries!