New York Cheesecake Recipe

Prepare crust

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. Melt the unsalted butter in a small saucepan or microwave until fully liquid. In a medium bowl combine graham cracker crumbs, granulated sugar, and salt. Pour melted butter over crumbs and mix with a fork until evenly moistened and texture resembles wet sand.

Form crust

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 to compact. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and set aside to cool while you prepare the filling. Keep oven at 325°F (160°C).

Bring ingredients to room temperature

Ensure cream cheese, sour cream, eggs and yolk are room temperature to prevent lumps and overmixing. This step improves texture and reduces cracking.

Beat cream cheese

In a large bowl or bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down sides of the bowl as needed.

Add sugar and dry ingredients

Add granulated sugar and beat on low speed until incorporated (about 1 minute). Add the all-purpose flour and salt and mix briefly just to combine.

Incorporate sour cream and liquids

Add the sour cream and beat on low until smooth. With the mixer running on low, add the heavy cream, vanilla extract, and lemon juice until combined. Scrape down the bowl to ensure even mixing.

Add eggs

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Finally add the extra yolk and mix just until homogeneous. Avoid incorporating too much air; keep speed low.

Assemble and bake in a water bath

Pour the filling onto the cooled crust and smooth the top with an offset spatula. Wrap the outside of the springform pan tightly with two layers of heavy-duty foil to prevent water from seeping in. Place the wrapped pan into a large 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 (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.

Cool and chill

Turn off oven and crack oven door; let cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven and water bath, unwrap foil, and run a thin knife around the edge to loosen from pan to prevent cracking as it cools. Cool to room temperature on a wire rack, then refrigerate (covered) for at least 6 hours or overnight for best texture.

Prepare strawberries

Hull and roughly chop the strawberries. Place them in a small saucepan with the granulated sugar and lemon juice. Let sit for 10 minutes to macerate if strawberries are very fresh.

Cook and blend

Over medium heat, warm the strawberries and sugar until they begin to soften and release juices (3–5 minutes). Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender and puree until smooth. If the puree is too thick, stir in up to 1 teaspoon of cold water to reach a saucy consistency. Taste and adjust sweetness or lemon if needed. Chill until ready to serve.

Optional strain

For a smooth sauce, pass the puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds. Discard seeds.

Whip cream

Chill a medium mixing bowl and beaters in the freezer for 10 minutes. Pour cold heavy cream into the chilled bowl. Add powdered sugar, vanilla, and a pinch of salt. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but still look glossy. Refrigerate until plating.

Slice cheesecake

Remove chilled cheesecake from springform pan and transfer to a serving platter. For clean slices, dip a sharp knife in hot water, wipe dry, and slice. Wipe the knife clean and reheat between slices. Cut into 12 even slices.

Plate and finish

Place a slice on each dessert plate. Spoon 1–2 tablespoons of chilled strawberry puree artfully alongside or a thin pool beneath the slice. Add a dollop (about 2 tablespoons) of house-made whipped cream to each plate. Arrange a few fresh berries next to the cheesecake and garnish with a mint leaf. If desired, lightly dust the plate with a teaspoon of powdered sugar.