New York-style Cheesecake Recipe
A recipe straight from the Empire State! Light & creamy cheesecake with graham cracker crust drizzled with Smucker's Strawberry sauce
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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust
- 1
Prepare the crust
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Bake in a preheated oven at 350°F (175°C) for about 10 minutes, then remove and let cool.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add other ingredients
Add sour cream, vanilla extract, and cornstarch to the cream cheese mixture. Mix until fully incorporated. One at a time, add the eggs, mixing on low speed after each addition until just combined.
- 5
Pour into crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Topping
- 7
Serve
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight. Before serving, drizzle the top with Smucker's Strawberry sauce as desired.
