New York Style Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with 1 tsp butter and line the bottom with a circle of parchment paper for easier removal.

Mix crust

In a medium bowl, combine 1 3/4 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 tsp salt, and 6 tbs melted butter. Stir until the mixture resembles wet sand and holds together when pressed between fingers.

Press and bake

Press the crumb mixture evenly over the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a glass. Bake in the preheated oven for 8-10 minutes until set and fragrant. Remove and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to temperature

Ensure the 40 oz cream cheese, 1 cup sour cream, eggs and yolk are at room temperature; this prevents lumps and overbeating.

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until very smooth and creamy, about 2-3 minutes. Scrape down the bowl frequently to avoid lumps.

Add sugar and dry ingredient

Add 1 cup granulated sugar and 2 tablespoons flour to the cream cheese and mix on low until just incorporated, about 30-45 seconds. Scrape the bowl.

Add sour cream and flavoring

Mix in 1 cup sour cream, 1 tsp lemon juice, and 2 tsp vanilla extract on low speed until smooth, about 20-30 seconds.

Incorporate eggs

Add the room-temperature eggs one at a time, mixing on low speed and scraping the bowl between additions. Add the extra egg yolk last. Mix just until each egg is incorporated; do not overbeat to minimize air incorporation.

Transfer to crust

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles; run a knife around the inside edge if any filling has risen up the sides to prevent cracking.

Prepare water bath

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water leaks. Place the wrapped pan in a large roasting pan. Carefully set the roasting pan with the springform inside the preheated 325°F (160°C) oven. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform (approx. 1-1.5 inches).

Bake

Bake at 325°F (160°C) for 55-70 minutes. The cheesecake is done when the edges are set and lightly puffed but the center still slightly jiggles (about the consistency of gelatin) when the pan is gently shaken. Avoid overbaking.

Cool gradually

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour to prevent rapid temperature change that causes cracks. After an hour, remove the cheesecake from the water bath and unwrap the foil. Run a knife around the edge to loosen it from the pan (do this now or after chilling).

Chill

Refrigerate the cheesecake, still in the springform pan, for at least 8 hours or preferably overnight (10-12 hours) until fully set and chilled.

Cook strawberries

In a small saucepan combine 2 cups halved strawberries, 1/4 cup sugar, 2 tbs water, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and sauce begins to thicken, about 8-10 minutes.

Thicken (optional)

If you prefer a thicker glaze, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and stir it into the simmering strawberry mixture. Cook 1-2 more minutes until thickened. Taste and adjust sugar or lemon to preference. Remove from heat and let cool to room temperature; the sauce will thicken further as it cools.

Serve

Spoon cooled strawberry topping over the chilled cheesecake before serving or serve on the side so guests can add their own.

Whip cream

Chill a medium bowl and whisk or beaters if possible. Pour 1 cup cold heavy cream into the bowl, add 2 tbs powdered sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft peaks form, about 2-3 minutes. Do not overwhip or it will become grainy.

Pipe or dollop

Use immediately to top slices of cheesecake or refrigerate up to 2 hours in an airtight container. For a decorative finish, pipe whipped cream around slices and top with strawberry sauce or fresh berries.

Unmold

Release the springform pan sides and carefully remove the ring. If you used parchment, you can gently peel it away from the bottom. For a clean look, wipe any stray crumbs from the plate.

Slice

For clean slices, run a sharp knife under hot water, dry it, and make each cut in a single smooth motion. Wipe and reheat the knife between slices.

Serve

Serve plain or add a spoonful of chilled strawberry topping and a dollop or piped swirl of whipped cream on each slice. Store leftover cheesecake covered in the refrigerator for up to 5 days.