New York-Style Cheesecake With Strawberries

My New York-Style Cheesecake with Strawberries is luxuriously rich and ultra-creamy, with a smooth, velvety texture that melts beautifully in every bite. Topped with sweet, juicy strawberries, it adds a fresh, slightly tangy contrast that makes this classic dessert feel perfectly balanced and irresistibly indulgent.

Ingredients:

Crust

• 1 ¾ cups Ground Graham Crackers
• ½ cup Unsalted Butter, melted and room temperature

​Cheesecake Filling

• 1 kilogram Cream Cheese, room temperature
• 1 ¾ cups Granulated Sugar
• 1 cup Sour Cream, room temperature
• 1 tsp Vanilla Extract
• 5 medium Eggs, room temperature

​Strawberry Sauce

• 1 ½ cups Strawberries, cut into small dice
• ¼ cup Granulated Sugar
• ¼ cup Water

• 10 pieces Fresh Strawberries, for garnish

Procedure

1. Preheat the oven to 180 degrees Celsius. Use the bottom heating element.
2. Start making the crust. In a mixing bowl, add the grahams and melted butter. Mix together until the texture is slightly wet sand.
3. Add the crust mixture in the non-stick springform pan. Press the mixture until it’s firmly packed. Extend the crust way up the sides of the pan about 1 inch. Keep in the fridge until ready to use.
4. Make the cheesecake mixture. Add the cream cheese in the mixer bowl with paddle attachment. Beat at low speed until creamy, light and free from lumps. Add the sugar and continue beating. Pour the sour cream and vanilla. Beat again until well blended using medium speed. Gradually add the eggs and mix until well combined.
5. To protect the cheesecake against water leaking in and cheesecake leaking out, cover the bottom pan with 2 layers of foil. Pour the cheesecake mixture into the pan. Shake the pan to even the mixture.
6. Place the cheesecake pan into a large baking pan. Use a water bath method in baking the cheesecake. Pour hot water into the pan for about 2 inches.
7. Place the pan in the middle of the oven.
8. Bake the cheesecake for 60 minutes.
9. Remove the cheesecake from the pan carefully. Let it cool for 30 minutes.
10. Remove the foil in the cake pan. Chill in the fridge for at least 5 hours.
11. While chilling the cheesecake, start making the strawberry sauce. In a saucepan, add the strawberries, sugar and water. Turn heat to medium. Mix everything until sugar is dissolved. Once sugar has melted, simmer for 5 minutes.
12. Transfer the sauce mixture into a food processor and then puree until smooth. Transfer it to a bowl. Set it aside.
13. After 5 hours, remove the springform pan.
14. Decorate the cheesecake with strawberry sauce and top it with some fresh strawberries. Ready to serve.

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