Classic New York Cheesecake with Strawberry Sauce

The Classic New York Cheesecake with Strawberry Sauce is the ultimate dessert for anyone who loves creamy, rich indulgence. With its smooth, velvety texture, buttery graham cracker crust, and a luscious homemade strawberry topping, this cheesecake is a timeless classic that never fails to impress.

Unlike lighter, no-bake versions, a New York cheesecake is dense yet silky, with that iconic tang from cream cheese and a subtle sweetness that perfectly balances the fruit sauce. It’s a dessert that feels luxurious but comforting — the kind that makes any occasion special.

Why I Love This Recipe

I love this cheesecake because it’s pure elegance in dessert form. The texture is divine — creamy, rich, and smooth without being overly sweet. The buttery graham cracker crust adds the perfect crunch, while the fresh strawberry sauce on top adds a bright, fruity contrast.

Every bite feels like a little celebration. I love how the process feels therapeutic — mixing the smooth batter, baking slowly in a water bath, and unveiling that golden, crack-free top.

Why It’s a Must-Try Dish

• Creamy, rich, and tangy — the hallmark of an authentic New York cheesecake.
• Perfectly balanced — not too sweet, not too heavy.
• Homemade strawberry sauce adds natural freshness and color.
• Looks impressive but is easy to make with clear steps.
• Crowd-pleasing dessert — everyone loves a good cheesecake!

This cheesecake isn’t just dessert — it’s an experience. Once you master this, you’ll never need to buy one from a bakery again.

Recipe Time & Yield

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 15 minutes
• Chilling Time: 4–6 hours (or overnight for best texture)
• Total Time: 6–7 hours
• Servings: 10–12 slices
• Calories: ~420 kcal per slice

Cuisine & Course

• Cuisine: American
• Course: Dessert / Celebration Cake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 full crackers)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened (32 oz total)
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp pure vanilla extract
• 4 large eggs
• 2 tbsp all-purpose flour (helps prevent cracking)
• 1 tbsp lemon juice (optional, for brightness)

For the Strawberry Sauce:

• 2 cups fresh or frozen strawberries, halved
• ¼ cup granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)

Simple Cooking Directions

1. Prepare and bake the crust.
2. Make the cheesecake batter and pour over crust.
3. Bake in a water bath until set.
4. Cool completely, then chill for several hours.
5. Make strawberry sauce and spoon over slices before serving.

Step-by-Step Recipe Preparation

Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth and fluffy (about 2–3 minutes).
2. Add sugar and beat again until well combined.
3. Mix in sour cream, vanilla, flour, and lemon juice.
4. Add eggs one at a time, beating on low speed just until combined (do not overmix).
5. Scrape the sides of the bowl to ensure an even, smooth batter.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place it in a large roasting pan and pour hot water halfway up the sides to create a water bath.
3. Pour the cheesecake batter into the crust.
4. Bake for 1 hour 10–15 minutes, until the edges are set but the center is slightly wobbly.
5. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour (this helps prevent cracks).

Step 4: Cool and Chill

1. Remove from oven and water bath.
2. Let it cool completely at room temperature.
3. Refrigerate for at least 4–6 hours, or overnight for best results.

Step 5: Make the Strawberry Sauce

1. In a saucepan, combine strawberries, sugar, and lemon juice.
2. Cook over medium heat for 8–10 minutes, stirring occasionally, until the strawberries break down.
3. For a thicker sauce, stir in the cornstarch slurry and cook for another 1–2 minutes.
4. Let it cool before serving.

Step 6: Serve

1. Remove cheesecake from the springform pan and place on a serving plate.
2. Slice with a warm knife (wipe between cuts).
3. Spoon strawberry sauce over each slice before serving.

How to Serve

• Serve chilled with fresh strawberry sauce drizzled on top.
• Add a dollop of whipped cream or a sprig of mint for presentation.
• Pair with coffee, espresso, or sparkling wine for a perfect dessert experience.
• Great for birthdays, holidays, and dinner parties!

Additional Recipe Tips

• Use room-temperature ingredients for a silky texture.
• Don’t overmix — too much air causes cracks.
• The water bath is key to even baking and moisture.
• Cool gradually — sudden temperature changes can cause surface cracks.
• Chill overnight for the best flavor and firmness.

Variations

1. Chocolate Swirl Cheesecake:
   Add ½ cup melted chocolate to part of the batter and swirl before baking.
2. Lemon Cheesecake:
   Add 2 tbsp lemon zest and replace sour cream with Greek yogurt.
3. Oreo Cheesecake:
   Use crushed Oreos for the crust and fold in Oreo chunks into the batter.
4. Berry Medley Sauce:
   Replace strawberries with blueberries, raspberries, or a mix.
5. Mini Cheesecakes:
   Use a muffin tin with liners for bite-sized versions (bake 20–25 minutes).

Freezing and Storage

Refrigeration:

• Store covered in the fridge for up to 5 days.
• Always keep chilled until ready to serve.

Freezing:

• Wrap slices (or the whole cheesecake) tightly in plastic wrap and foil.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before serving.

Strawberry Sauce:

• Store in the fridge for up to 1 week or freeze for 1 month.

Special Equipment Needed

• 9-inch springform pan
• Electric mixer (stand or hand)
• Mixing bowls
• Rubber spatula
• Large roasting pan (for water bath)
• Aluminum foil
• Saucepan (for strawberry sauce)

Frequently Asked Questions (FAQ)

Q1: Why did my cheesecake crack?
Overbaking or rapid cooling causes cracks. Always bake in a water bath and let it cool slowly in the oven.

Q2: Can I skip the water bath?
Yes, but it helps with texture and prevents cracks. You can also place a pan of water on a lower rack instead.

Q3: Can I make it ahead?
Absolutely! Cheesecake tastes even better after chilling overnight.

Q4: Can I use low-fat cream cheese?
You can, but it will change the texture — full-fat gives the classic creamy result.

Q5: My cheesecake is jiggly in the center — is it done?
Yes! It should be slightly wobbly in the middle; it will firm up as it cools.

Conclusion

The Classic New York Cheesecake with Strawberry Sauce is a dessert masterpiece — creamy, tangy, sweet, and beautifully balanced. From the buttery crust to the rich, velvety filling and fresh fruit topping, every element complements the other perfectly.

It’s a timeless, elegant dessert that feels both luxurious and comforting. Whether you’re baking it for a special occasion or simply to treat yourself, this cheesecake will win hearts every single time.