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New York Style Cheesecake

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This New York Style Cheesecake is rich, dense, and creamy with a buttery graham cracker crust and a smooth tangy filling. Baked low and slow, it delivers bakery-style results perfect for any special occasion.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 11 to 13 hours (including cooling and chilling)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups finely ground honey graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 32 ounces full-fat cream cheese, room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons cornstarch
  • 4 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup full-fat sour cream, room temperature
  • 1 pound fresh strawberries, hulled and quartered (optional)
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon cornstarch (for topping)
  • Juice of half a lemon (for topping)
  • 1 tablespoon honey (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment on the bottom and sides. Lightly grease.
  2. Combine graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Stir in melted butter until mixture resembles wet sand. Press into pan base and slightly up sides. Bake for 10 minutes. Cool. Reduce oven temp to 305°F (150°C).
  3. Bring a pot of water to a boil. Place a large roasting pan on the bottom oven rack for a water bath.
  4. In a small bowl, whisk together eggs, yolk, lemon juice, and vanilla. Set aside.
  5. In a large bowl, beat cream cheese on low speed until smooth. Add sugar and cornstarch, mixing gently. Scrape down bowl.
  6. Gradually mix in egg mixture on low speed. Fold in sour cream by hand until smooth.
  7. Pour batter into cooled crust. Tap pan gently to release air bubbles.
  8. Place cheesecake on the middle rack above the water bath. Pour boiling water into roasting pan. Bake for 1 hour 40 minutes until edges are set and center jiggles slightly.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  10. Transfer to fridge uncovered and chill overnight.
  11. For strawberry topping: In a saucepan, cook strawberries, sugar, cornstarch, and lemon juice over medium heat until softened and thick. Blend half, return to pan, stir in honey, and cool before serving over cheesecake.

Notes

  • For best texture, use full-fat cream cheese and sour cream at room temperature.
  • A water bath prevents cracking and ensures a creamy texture.
  • Cool slowly and chill overnight for clean slices and optimal flavor.
  • Optional strawberry topping adds a fresh, fruity contrast to the rich cheesecake.

Nutrition

Find it online: https://savorymomskitchen.com/new-york-style-cheesecake/