"A classic, creamy cheesecake with a hint of lemon, topped off with a fresh strawberry sauce that you can't get enough of!"
New York-Style Strawberry Cheesecake
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Prep time: 10mins
Cook time: 1hr
Serves or Makes: 12
Recipe Card
ingredients
- 1 3/4 cups Nilla wafer crumbs (can sub with graham crackers or other cookie of choice)
- 6 tabelspoons melted butter
- 1 pinch of salt
- 24 ounces cream cheese, room temperature (3 packages)
- 3/4 cups sugar
- 12 teaspoon salt
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 zested and juiced lemon
- 3 eggs, room temperature
- 2 tablespoons corn starch
ingredients
Strawberry Sauce
- 1 pound hulled and halved strawberries (454 grams)
- 1/4 cup sugar
- 1/2 teaspoons salt
- 3 tablespoons warm water
- 1 tablespoons corn starch
- 1/2 zested and juiced lemon
Method
New York Cheesecake
Step 1
Preheat oven to 325F. Prepare a 9inch springform pan by greasing and lining with parchment.
Step 2
In a large bowl, mix the Nilla wafer crumbs (or other cookie crumbs) with butter and a pinch of salt. Then press into the bottom of the pan, using the bottom of a cup to pack it down firmly.
Step 3
Bake for 10 minutes until just set. Them remove and let cool.
Step 4
In the bowl of a stand mixer with the paddle attachment (or a large mixing bowl with a hand mixer), beat the cream cheese and sugar together, occasionally stopping to scrape the bowl, until smooth and fluffy.
Step 5
Add the sour cream, salt, vanilla, lemon zest, and lemon juice and mix until thoroughly incorporated (1-2 min).
Step 6
Add the eggs one at a time, waiting for one to be JUST incorporated before adding the next. We don't want to beat too much air in at this point.
Step 7
Sprinkle the corn starch over the batter, and mix for a few seconds until it's just combined.
Step 8
Pour into the pan with the cooled crust and bake for 45-60 minutes until the outer 2-3 inches are set and the middle is just slightly jiggly (don't worry, it'll set).
Step 9
Then run a knife around the edges of the pan to loosen the cake (this will help prevent cracks as it cools). Turn off the heat, crack open the oven door and return the cake to the oven. Let it cool in the oven for 30 minutes before removing it and letting it cool on the counter. Refrigerate overnight before topping with strawberry sauce and serving!
Strawberry Sauce
Step 1
Set aside 1/4 of the strawberries in a separate bowl to add in at the end.
Step 2
Make a slurry of the water and corn starch by mixing together in a bowl.
Step 3
In a saucepan, add the remaining strawberries, sugar, salt, lemon zest and juice, and the corn starch slurry. Place over medium-high heat.
Step 4
While stirring, bring the mixture to a boil before reducing to a simmer until slightly thickened (8-10 minutes) - it will thicken more as it cools.
Step 5
Optional: use an immersion blender to blend the small chunks of strawberries for a smooth sauce, leaving only the large pieces whole.
Step 6
Fold in the strawberries you previously set aside. Then refrigerate the sauce for 3-4 hours before using it to top the cake.