New York Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with a circle of parchment paper.

Combine graham cracker crumbs, 2 Tbsp sugar, melted butter, and salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into 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 glass.

Bake crust for 10 minutes. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 325°F (163°C).

Bring the room-temperature cream cheese to soft, easily spreadable consistency: cut into chunks and place in a large mixing bowl.

Using an electric mixer on low to medium speed, beat the cream cheese until smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

Add 1 1/4 cups sugar and beat on medium speed until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Mix in the sour cream, vanilla extract, and lemon zest (if using) on low speed until incorporated.

Add the eggs one at a time, mixing on low speed and just until blended after each addition. Avoid overbeating to minimize air incorporation.

Add the extra egg yolk and the 2 tablespoons of flour; mix on low speed until just combined and smooth. Scrape down the bowl and ensure no lumps remain.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Bake at 325°F (163°C) for 55–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to keep the cheesecake creamy.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the water bath, unwrap foil, and transfer to a wire rack. Run a thin knife around the edge to loosen from the pan (this helps prevent top cracks). Cool completely at room temperature, then refrigerate for at least 6 hours or preferably overnight.

About 30–60 minutes before serving (or after the cheesecake has fully chilled), prepare the strawberry topping. Place 4 cups sliced strawberries and 1/2 cup sugar in a medium saucepan and let sit for 10 minutes to draw juices.

In a small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Add lemon juice to the strawberries and bring the pan to medium heat.

Stir in the cornstarch slurry into the warm strawberries and cook, stirring frequently, until the mixture thickens slightly and becomes glossy, about 2–3 minutes. Do not overcook; you want saucy, juicy berries.

Remove from heat and let cool to room temperature. The topping will thicken more as it cools. If you prefer whole berries, reserve some slices and fold them in after cooling.

Spoon the cooled strawberry mixture over the chilled cheesecake just before serving, spreading gently to cover the top.

If desired, pipe or dollop whipped cream around the edges of the cheesecake and garnish with mint leaves.

Carefully release the springform ring and transfer the cheesecake to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Serve chilled. Leftovers keep covered in the refrigerator for up to 4 days (topping stored separately for best texture).