New York Style Cheesecake
This new york style cheesecake is a classic recipe. It has a graham cracker crust, a super creamy and rich cheesecake. Topped with a strawberry sauce.
Servings: 16 slices
Calories: 464kcal
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs
- 1/4 cup Brown sugar packed light or dark
- 10 TBSP Unsalted butter melted
New York Style Cheesecake
- 32 oz Cream cheese room temperature
- 1 1/2 cups White granulated sugar
- 5 Large eggs room temperature
- 1 Egg yolk room temperature
- 1 cup Sour cream room temperature
- 1 tsp Lemon juice
- 1 TBSP Cornstarch
Strawberry Sauce *optional
- 1 lb Strawberries fresh or frozen
- 1/3 cup White granulated sugar
- 1 TBSP Cornstarch
- 1 tsp Lemon juice
- 1 tsp Pure vanilla extract
Instructions
Graham Cracker Crust
- Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- Using a food processor, blend the graham crackers into a fine crumb. Add the crumbs, brown sugar, melted butter to a small bowl. Mix using a fork.2 1/2 cups Graham cracker crumbs, 10 TBSP Unsalted butter, 1/4 cup Brown sugar
- Pour crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
- Bake for 11 minutes.
New York Style Cheesecake
- Start the hot water for the water bath.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Add in the vanilla, sour cream, lemon juice, and cornstarch. Mix on medium until combined. Scrape the bowl using a baking rubber spatula.32 oz Cream cheese, 1 1/2 cups White granulated sugar, 1 cup Sour cream, 1 tsp Lemon juice, 1 TBSP Cornstarch
- Add in the eggs and egg yolk. Mix on low speed until just combined. Scrape the bowl again.5 Large eggs, 1 Egg yolk
- Pour the cheesecake batter on top of the crust.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes.
- Place the cheesecake still inside the springform pan on a cooling rack. Cool completely.
- Wrap in foil and chill in the fridge for at least 6 hours or overnight.
Strawberry Sauce
- Start the sauce the same day you make the cheesecake, so it can be chilled before using.
- If using fresh strawberries, cut them into quarters. In a medium saucepan over medium heat, add the strawberries, sugar, cornstarch, lemon juice, and vanilla.1 lb Strawberries, 1/3 cup White granulated sugar, 1 TBSP Cornstarch, 1 tsp Lemon juice, 1 tsp Pure vanilla extract
- Heat until it starts to bubble. Then, cook for 5 minutes or until it starts to thicken.
- Remove from heat and wait for it to cool completely before transferring to the fridge.
- Once the cheesecake is chilled, remove the pan and the parchment paper. Top with the strawberry sauce.
Notes
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 464kcal | Carbohydrates: 43g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 272mg | Potassium: 169mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1089IU | Vitamin C: 17mg | Calcium: 91mg | Iron: 1mg