New York Style Cheesecake
A classic dessert known for its rich, creamy texture and delicious flavor, featuring a thick filling and graham cracker crust.
Ingredients
Strawberry Topping
- 1 pound fresh strawberries
- 1/4 cup granulated sugar
- 1 tsp cornstarch
- Juice of 1/2 lemon juice of 1/2 lemon
- 1 tbsp honey
Graham Cracker Crust
- 2 cups ground honey graham cracker crumbs (2 sleeves) *see notes for GF
- 1/3 cup granulated sugar
- 1/2 tsp cinnamon
- 1/8 tsp kosher salt
- 1/2 cup unsalted butter, melted
New York Cheesecake Filling
- 4 8oz blocks full fat Philadelphia cream cheese, room temp
- 1 1/2 cups granulated sugar
- 3 tbsp cornstarch
- 4 large eggs, room temp
- 1 large egg yolk, room temp
- 2 tsp lemon juice, freshly squeezed
- 2 tsp vanilla extract
- 1 cup sour cream, room temp
Instructions
Strawberry Topping Preparation
- In a saucepan, combine the strawberries, 1/4 cup sugar, cornstarch, lemon juice, and honey. Cook over medium heat until the mixture thickens. Allow it to cool before topping your cheesecake.
Graham Cracker Crust Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, 1/3 cup sugar, cinnamon, and salt. Add the melted butter and stir until all crumbs are coated.
- Press this mixture into the bottom of a springform pan. Bake for 8-10 minutes or until lightly golden. Let it cool.
Cheesecake Filling Preparation
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add in the 1 1/2 cups sugar, mixing well after each addition.
- Add cornstarch, mixing until combined.
- Then, add eggs one at a time, followed by lemon juice and vanilla extract, mixing well after each step.
- Finally, stir in the sour cream until smooth.
- Pour the cheesecake mixture into the cooled crust. Bake for about 1 hour. The edges should be set while the center remains slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door ajar for about an hour.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Make sure all your ingredients are at room temperature for smoother mixing. Don't overmix the batter to avoid incorporating too much air, which can cause cracks. While baking, keep a pan of water in the oven to create steam. This helps prevent cracks in the cheesecake. Use gluten-free graham crackers or almond flour for a gluten-free crust.