Perfect New York Strawberry Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake combines simple ingredients into a truly luxurious dessert. The filling is ultra-smooth and tangy, perfectly balanced by the sweet crunch of the graham cracker crust. And topping it with fresh strawberries gives it that gorgeous, bakery-style finish. Whether I’m celebrating a special occasion or just need a slice of comfort, this recipe always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Filling:

• 32 oz (900 g) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ½ cup sour cream

• ½ cup heavy cream

For the Topping:

• 2 cups fresh strawberries, sliced

• 2 tablespoons strawberry jam (optional, for glaze)

Directions

1. Preheat the Oven:
   I set my oven to 325°F (163°C) so it’s ready once the crust and filling are prepped.

2. Make the Crust:
   In a bowl, I combine the graham cracker crumbs, ¼ cup sugar, and melted butter. I press the mixture firmly into the bottom of a 9-inch springform pan to form a compact, even crust. I set it aside while I make the filling.

3. Prepare the Filling:
   In a large bowl, I beat the cream cheese until completely smooth and creamy. I add the 1 cup of sugar and vanilla extract, mixing until well combined.

4. Add Eggs and Creams:
   I add the eggs one at a time, mixing gently after each addition to avoid overbeating. Then I stir in the sour cream and heavy cream until the mixture is silky and smooth.

5. Bake the Cheesecake:
   I pour the filling over the prepared crust and smooth the top. I bake it for 1 hour 10 minutes to 1 hour 20 minutes, until the edges are set and the center has a slight jiggle when gently shaken.

6. Cool Gradually:
   Once baked, I turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This slow cooling helps prevent cracks.

7. Chill Completely:
   I transfer the cheesecake to the fridge and chill it for at least 6 hours, or preferably overnight, to let it fully set.

8. Add the Strawberry Topping:
   Just before serving, I arrange the sliced strawberries over the top of the cheesecake. If I want that beautiful glossy finish, I warm the strawberry jam slightly and brush it over the berries.

Servings and timing

This cheesecake makes 12 generous slices. Total time includes 20 minutes prep, 1 hour 15 minutes baking, 1 hour cooling, and at least 6 hours chilling—so about 8 hours 35 minutes from start to finish. It’s perfect for making the day before I plan to serve it.

Variations

• I sometimes use crushed digestive biscuits or vanilla wafers instead of graham crackers for the crust.

• A hint of lemon zest in the filling adds a subtle brightness.

• For a chocolate twist, I swirl melted dark chocolate into the batter before baking.

• I’ve topped it with raspberries, blueberries, or a mix of berries instead of strawberries—it’s just as stunning.

• If I want extra decadence, I drizzle white chocolate over the strawberry topping.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It holds up beautifully. For freezing, I wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. I thaw them overnight in the fridge before serving. I never reheat this one—it’s best served chilled.

FAQs

Can I make the cheesecake without a springform pan?

A springform pan is ideal for easy release, but if I don’t have one, I use a deep 9-inch cake pan lined with parchment and leave an overhang for lifting. I just keep in mind it may not look as perfect when unmolded.

How do I prevent cracks in the cheesecake?

I always mix the batter gently to avoid too much air, bake at a low temperature, and let it cool slowly in the oven. Chilling overnight also helps set it evenly.

Can I make this cheesecake ahead of time?

Yes! I actually prefer to make it the day before. The texture is better after a full night of chilling, and it frees up time on the day I’m serving it.

Is the strawberry jam glaze necessary?

It’s optional, but I love the glossy look and the way it adds a touch of sweetness to the fresh berries. If I skip it, the cheesecake is still beautiful and delicious.

Can I use frozen strawberries?

Fresh is best for topping, but if I’m in a pinch, I thaw and drain frozen strawberries well before arranging them on top. I skip the glaze in that case to avoid extra moisture.

Conclusion

This Perfect New York Strawberry Cheesecake is my ultimate indulgent dessert. It’s smooth, rich, and just sweet enough—balanced by the tart freshness of strawberries and a buttery graham cracker crust. Whether I’m baking for a holiday, a birthday, or just because I want a slice of something wonderful, this cheesecake never disappoints. It’s timeless, elegant, and always a crowd-pleaser.

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