Everyone seems to love a rich, creamy, decadent New York style cheesecake. This cheesecake checks all the boxes. It’s rich, smooth and creamy, utterly decadent, with a crunchy golden graham cracker crust. Top it with a generous drizzle of fresh strawberry sauce and you will think you have died and gone to cheesecake heaven with your very first bite.
You only need a handful of common ingredients to make this cheesecake. It takes little effort to make and everyone will be so very impressed with your baking prowess when you serve up this delectable dessert. No one has to know how ridiculously easy it is to make this delicious dessert. Once you make it you will be asking yourself why you haven’t made it more often.
Are you ready? Let’s do this already! Start by preheating oven to 350°F.
Make the crust:
In a food processor, pulse the graham crackers until they are finely ground. Add the sugar and melted butter. Pulse to combine until you have a mixture that looks like coarse sand.
Spread the crumbs into the bottom of a 9 inch springform pan and about 2 inches up the sides of the pan.
TIP: Use a small smooth bottomed dish to press the crumbs into place.
Set crust aside.
Make the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and continue to beat mixture until smooth and fluffy.
Add the sour cream and vanilla extract and beat until fully combined.
Add the eggs, one at a time, until incorporated into the cream cheese mixture.
Beat until the mixture is smooth and creamy.
Pour filling into the prepared graham cracker crust.
Bake Cheesecake:
Bake for 1 hour to 1 hour 10 minutes or until center is almost set.
Turn off oven heat, open the oven door slightly and allow cheesecake to sit in the oven for 1 hour.
Remove from the oven, cover and refrigerate cheesecake for at least 4 hours or overnight.
Make strawberry sauce:
Place strawberries, powdered sugar and lemon juice in a blender.
Purée until smooth. Refrigerate strawberry sauce until ready to serve.
To serve:
Run a knife along the edge of the pan to loosen crust from the sides. Remove side rim of the springform pan. Top each slice of cheesecake with a generous drizzle of fresh strawberry sauce.
See, I told you it was easy to make this cheesecake! You didn’t believe me did you? Everyone is always so impressed when I serve up a cheesecake. The funny thing is that it’s one of the easiest desserts to make and uses simple easy to find ingredients! You don’t have to wait to order cheesecake at a restaurant. Not when it’s this easy to make at home. You can enjoy it anytime the mood strikes you, and the fresh strawberry sauce is bright and fruity, and not too sweet. It’s the perfect contrast of flavor to the decadent, rich, and creamy filling. Give this recipe a try; you won’t be disappointed. It’s everything you love in a cheesecake, I promise.
Classic New York Style Cheesecake with Fresh Strawberry Sauce
Equipment
- springform pan,
- Food processor
Ingredients
For the crust:
- 1¾ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cups sugar
For the filling:
- (3) 8 oz packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
For the strawberry sauce:
- 1 pint fresh strawberries
- 1 lemon, juiced
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F.
Make the crust:
- In a food processor pulse graham crackers until finely ground. Add sugar and melted butter. Pulse to combine until you have a mixture that looks like coarse sand.
- Spread crumbs into the bottom of a 9 inch springform pan and about 2 inches up the sides of the pan. Set aside.
Make the filling:
- In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and continue to beat mixture until smooth and fluffy.
- Add the sour cream and vanilla extract and beat until fully combined.
- Add the eggs, one at a time, until incorporated into the cream cheese mixture.
- Pour filling into the prepared graham cracker crust.
Bake Cheesecake:
- Bake for 1 hour to 1 hour 10 minutes or until center is almost set.
- Turn off oven heat, open the oven door slightly and allow cheesecake to sit in the oven for 1 hour.
- Remove from the oven, cover and refrigerate cheesecake for 4 hours or overnight.
Make strawberry sauce:
- Place strawberries, powdered sugar and lemon juice in a blender and purée until smooth. Refrigerate until ready to serve.
To serve:
- Run a knife along the edge of the pan to loosen crust from the sides. Remove side rim of the springform pan.
- Top each slice of cheesecake with a generous drizzle of fresh strawberry sauce.
Did You Make This?
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