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⁠New York Style Baked Cheesecake with Strawberry Sauce

Elina James
Prep Time 25 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • Cheesecake Filling
  • 32 oz (900 g) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 tbsp all-purpose flour
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional but recommended)
  • Strawberry Sauce
  • 2 cups fresh or frozen strawberries, halved
  • ⅓ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water (slurry)

Instructions
 

  • Step 1 — Prepare the Crust : Preheat oven to 325°F (160°C). Mix graham crumbs, sugar, salt. Stir in melted butter until sandy texture. Press mixture firmly into a 9-inch springform pan, bottom + 1 inch up sides. Bake for 10 minutes. Cool slightly.
  • Step 2 — Make the Filling Beat softened cream cheese until completely smooth (no lumps!).Add sugar and beat until creamy. Mix in sour cream, flour, lemon juice, and vanilla. Add eggs one at a time, mixing on low until just combined. (Do not overbeat.) Pour filling over crust and smooth the top.
  • Step 3 — Bake (Water Bath Method Optional) : Wrap outside of pan with foil if using water bath. Place cheesecake on a baking tray. Bake at 325°F / 160°C for 55–70 minutes Center should be slightly jiggly but set around edges. Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour Prevents cracking ,Then move to counter and cool fully.Refrigerate at least 4 hours, ideally overnight.
  • Step 4 — Strawberry Sauce : Cook strawberries + sugar + lemon juice on medium heat for 10 minutes. Add cornstarch slurry — simmer 2–3 minutes until thickened. Cool completely. Once cheesecake is chilled, pour sauce over top or serve alongside.