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New York Style Cheesecake Recipe

Rich, creamy, and lighter than air, this New York-style cheesecake is sweet with a slightly tangy flavor. Take it over the top with a deliciously glossy Strawberry Sauce or leave it plain and simple. The best part? This recipe is filled with all the tricks and tips you need to know to get perfect results on the very first try - it's pretty easy - once you know how!
Prep Time30 mins
Cook Time1 hr 15 mins
Chilling and Resting Time9 hrs
Total Time10 hrs 45 mins
Course: Dessert
Cuisine: American, French
Keyword: Cheesecake Recipe, Cheesecake with Strawberry Topping, Eileen's Cheesecake, New York Style Cheesecake
Servings: 10 people
Calories: 294kcal
Author: Lima


  • parchment paper
  • large piece of heavy duty aluminum foil
  • 8 inch springform pan
  • electric stand mixer fitted with a paddle attachment, electric mixer fitted with beaters or whisk


For the crust

  • 1 cup finely ground graham cracker crumbs
  • 3 Tablespoons unsalted butter melted
  • ½ teaspoon ground cinnamon optional

For the filling

  • 1 pound full fat cream cheese at room temperature
  • ½ cup sugar
  • ¾ cup sour cream
  • cup heavy cream
  • 2 eggs yolks and whites divided
  • 2 Tablespoons corn starch
  • 1 ½ Tablespoons vanilla extract
  • 1 teaspoon lemon zest from 1 lemon
  • 2 teaspoons lemon juice


  • 1 cup fresh strawberries sliced
  • Strawberry Topping see link to recipe under Notes


For the Crust

  • Make the crust: To make the crumbs, you can use a food processor or a measuring cup, or a small bowl and pound the crackers into crumbs.  Alternatively, you can also put the graham crackers into a Zip Lock bag and crush them with a rolling pin. Combine the graham cracker crumbs with the melted butter and cinnamon until thoroughly mixed. The mixture has enough melted butter and is done when a clump of the crumb mix retains its shape without falling apart. Pack the buttery graham cracker crumbs firmly into the bottom of an 8-inch springform pan.
    Graham Cracker Crust
  • Prepare the pan: Use a little butter to grease the sides of the springform pan. Press cut-to-fit parchment paper to the bottom and sides of the pan. Wrap the springform pan with one large piece of heavy-duty aluminum foil so that the underside is fully covered and there are no seams on either the bottom or sides of the springform pan. The purpose of this step is to create a watertight seal so that no water from the water bath seeps into the cheesecake.
    Prepare the pan
  • Preheat oven to 350°F. Set a kettle of water to boil. Set aside once done.
    Base Oven Pic
  • Make the batter: In a large bowl, add the room temperature cream cheese and sugar and whisk thoroughly until fully combined. An electric or stand mixer (fitted with a paddle attachment) can also be used. Be careful not to overmix. Add all the remaining ingredients except the egg whites one at a time and mix until fully combined. If using a stand mixer, begin at low-speed each time before moving to high speed. Starting at a low speed is important because the cream cheese mixture is much heavier than the other ingredients causing the new ingredient to splatter when mixed at highspeed. In a separate bowl, whisk the egg whites in a medium bowl until it forms peaks. Fold the egg whites into the batter, making sure to mix from the bottom of the bowl. Do not overmix. Pour the batter into the springform pan. Shake the pan slightly to evenly distribute the batter. Smooth the top of the batter with a spatula.
    Cheesecake Batter
  • Bake the cheesecake: Place the cheesecake on large roasting pan and fill it with about an inch of boiling water (water bath). Bake for 30 minutes at 350°F. Reduce the oven temperature to 300°F and bake for a further 45 minutes. Turn off the oven and leave the cheesecake in the oven for1 hour.
    Bake the Cheesecake
  • Cool the cheesecake on a wire rack until it reaches room temperature. Refrigerate for at least 8 hours or overnight.
    Cool the cheesecake
  • Serving:  Remove the foil, then release and remove the sides of the springform from the cheese cake. Carefully remove the parchment strip. Use two large spatulas to transfer the creamy cheesecake to a serving dish. Decorate with strawberries if desired. Slice the cheesecake with a warm, sharp knife, wiping the knife clean with a paper towel between each slice. Pour on the strawberry topping on each slice of cheese cake just before serving. Cheesecake is best served chilled.
    Strawberry Topping for Cheesecake



  • To make the crumbs, you can use a food processor or a measuring cup or small bowl and pound the crackers into crumps.  Alternatively, you can put the graham crackers into a zip lock bag and crush with a rolling pin. The butter and sugar can be mixed directly in the bag as well resulting in very easy clean-up.
  • My recipe for Strawberry Sauce, is fantastic with this cheesecake.


  • This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Nutrition Cheesecake