Description
This Classic New York Cheesecake features a rich, creamy filling atop a crisp graham cracker crust, slow-baked in a water bath to ensure a smooth texture without cracks. Served with a homemade fresh strawberry sauce that adds a bright, fruity contrast, this traditional dessert is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 2 tablespoons white sugar
- 1/4 cup butter, melted
Filling
- 32 ounces (four 8-ounce blocks) cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/2 cup heavy cream, at room temperature
- 4 large eggs
- 1 cup white sugar
- 1 teaspoon vanilla extract
Strawberry Sauce
- 1 pound fresh strawberries, hulled and thickly sliced, divided
- 1/4 cup granulated sugar
- 1 tablespoon orange juice (freshly squeezed from 1/2 orange)
- Boiling water (for the water bath)
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and white sugar. Gradually add the melted butter while stirring until the mixture is well combined and holds together.
- Press and bake the crust: Firmly press the crumb mixture into the bottom of a 9-inch round springform pan. Bake for 10 minutes, then allow it to cool completely to room temperature, which takes about an hour.
- Prepare the filling: In a large mixing bowl, use an electric mixer to beat the cream cheese, sour cream, heavy cream, sugar, and vanilla extract until smooth and well blended. Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent cracking during baking.
- Assemble and prepare for baking: Pour the cheesecake filling into the cooled crust and smooth the surface. Wrap the outside of the springform pan tightly with aluminum foil to prevent water leakage. Place the pan inside a larger baking dish and pour boiling water into the dish until it reaches about 1 inch (2 cm) deep, creating a water bath.
- Bake the cheesecake: Place the baking dish with the wrapped cheesecake into the preheated oven. Bake at 350°F for 1.5 hours in the water bath. After this, turn off the oven and leave the cheesecake inside for an additional hour without opening the oven door, allowing it to continue cooking slowly.
- Cool and chill: Remove the springform pan from the oven and run a paring knife gently around the edges to loosen the cheesecake. Cover with plastic wrap and transfer to the refrigerator to chill overnight or for at least 8 hours until fully set.
- Make the strawberry sauce: In a small saucepan over medium-high heat, combine ¾ of the sliced strawberries, granulated sugar, and orange juice. Stir and bring to a gentle boil, cooking for about 5 minutes until the strawberries release their juices and become syrupy. Reduce heat to medium and cook for an additional 15 minutes, stirring occasionally, until the sauce thickens.
- Puree and finish the sauce: Transfer the cooked strawberry mixture to a blender and puree until smooth. Return the puree to the saucepan, add the remaining ¼ of fresh strawberry slices, and cook on medium heat for 5 more minutes. Remove from heat and let the sauce cool to room temperature or refrigerate until ready to serve.
- Serve: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving dish. Slice and pour the cooled strawberry sauce over the cheesecake slices as desired.
Notes
- Using a water bath during baking helps prevent cracks and ensures a creamy texture.
- Do not overmix the batter after adding eggs to avoid incorporating too much air.
- The cheesecake must be chilled overnight for the best texture and flavor.
- Wrapping the springform pan in foil is essential to prevent water from seeping into the cheesecake.
- The strawberry sauce can be prepared a day ahead and stored in the refrigerator.
- Room temperature ingredients blend more smoothly to create a creamy filling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
