New York Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan with the indicated teaspoon of melted butter (or use nonstick spray). Line the bottom with parchment if desired.

Combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon fine salt in a bowl. Pour in the 6 tablespoons melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides if you like) of the prepared springform pan using the bottom of a measuring cup or glass. Press firmly to create an even, compact base.

Bake the crust for 10 minutes to set. Remove from oven and let cool slightly while you prepare the filling. Keep oven at 325°F (160°C).

Lower oven temperature to 325°F (if not already). Ensure cream cheese is fully at room temperature for a smooth filling.

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 36 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Gradually add 1.5 cups granulated sugar and continue to beat until light and creamy, scraping the bowl as needed.

Add dairy and eggs

Mix in 1 cup sour cream, 1/4 cup whole milk, 2 teaspoons vanilla extract and 1/4 teaspoon fine salt on low speed until combined. Add the 4 whole eggs and 2 egg yolks one at a time, mixing briefly after each addition just until incorporated—avoid overbeating to reduce trapped air.

Incorporate flour

Sprinkle the 2 tablespoons all-purpose flour over the batter and fold or beat on low briefly until just combined. The batter should be smooth and pourable but dense.

Pour the filling over the cooled crust and smooth the top with a rubber spatula. Tap the pan gently on the counter to release any large air bubbles. Optional: wrap the outside of the springform pan in heavy-duty foil to prevent water from seeping in if using a water bath.

Bake: Place the pan in the oven on the middle rack. For a creamier New York style, bake at 325°F for 55–70 minutes. The center should still have a slight wobble—about a 2–3 inch area in the middle should jiggle slightly. Avoid overbaking to prevent cracking.

Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour—this reduces cracking. Then remove and cool at room temperature for 1 hour.

Refrigerate: After it reaches room temperature, cover the cheesecake (unmolded or still in springform) and refrigerate for at least 6 hours, preferably overnight, to set fully and develop flavor.

While the cheesecake chills (can be done several hours ahead), combine the 3 cups sliced strawberries, 3 tablespoons granulated sugar, 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest (if using) in a bowl.

Gently toss to coat. Let the mixture sit at room temperature for 30–60 minutes, stirring once or twice, until the berries release their juices and become glossy. Transfer to the refrigerator until ready to serve.

Chill a medium mixing bowl and whisk or beaters in the freezer for 10 minutes for best results.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form—stop before very stiff peaks so the cream remains light for piping or dolloping.

Cover and refrigerate until ready to use. If you will not use immediately, rewhip briefly before serving to refresh texture.

Remove the chilled cheesecake from the refrigerator. If using a springform pan, run a thin offset spatula or knife around the edge to loosen, then release the ring.

Spoon a generous layer of macerated strawberries and some of their juices over the center of the cheesecake, leaving a 1/2–1 inch border if you prefer a clean rim. Alternatively, arrange berries decoratively around the top.

Pipe or dollop the Chantilly cream around the edge or in the center of the cake. Sprinkle 2 tablespoons extra graham crumbs around the edge for texture if desired and garnish with fresh mint leaves.

Slice with a hot, clean knife (dip in hot water and wipe between cuts) to get neat slices. Serve chilled.