Jul 45 min read

Decadent New York-Style Cheesecake with Strawberry Topping

by Feli Chic'Cuisine

New York Style Cheesecake - dreamy, decadent, creamy and utterly delicious! You'll absolutely love this easy cheesecake topped with strawberry topping! This is a classic dessert renowned for its rich, creamy texture and unforgettable flavor.

What I love about this cheesecake is the combination of flavors and textures that creates a harmonious blend that is both indulgent and refreshing. The creamy, smooth cheese cream, the subtle tang from the lemon, and the sweet, juicy burst of strawberries all come together to make each bite absolutely delightful.

To crown this decadent dessert, a generous layer of strawberry topping is spread over the top. The strawberry sauce, made from ripe, juicy strawberries, adds a bright, fruity contrast to the creamy cheesecake.

Harmony of Taste

The Cheesecake: New York-style cheesecake features a biscuit base topped with a smooth, dense mixture of cream cheese, eggs, sugar, and a hint of vanilla. This combination creates a luscious, melt-in-your-mouth experience. The cream cheese provides a luxurious, creamy texture, while the vanilla adds a subtle sweetness that perfectly complements the richness of the cheese.

A Hint of Lemon: A touch of fresh lemon juice and zest is added to the filling, providing a delightful burst of citrus that cuts through the creaminess. This hint of lemon adds a refreshing zing, enhancing the overall flavor profile without overpowering the cheesecake's inherent richness.

Strawberry Topping: To crown this decadent dessert, a generous layer of strawberry topping is spread over the top. The strawberry sauce, made from ripe, juicy strawberries, adds a bright, fruity contrast to the creamy cheesecake. The natural sweetness and slight tartness of the strawberries perfectly balance the rich, tangy notes of the cream cheese and lemon.

Tips and Tricks for Making a Perfect Cheesecake

By following these tips and tricks, you'll be well on your way to making a perfect cheesecake every time.

Use Room Temperature Ingredients: Ensure that all your ingredients, especially cream cheese, eggs, and sour cream, are at room temperature. This helps in achieving a smooth, lump-free batter.

Prepare the Crust Properly: For a firm biscuit base, mix the crushed biscuits with melted butter thoroughly. Press the mixture firmly and evenly into the bottom of your pan. Pre-bake the crust for about 10 minutes to help it set and prevent a soggy base.

Avoid Overmixing the Batter: Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in the cheesecake during baking.

Use a Water Bath: Baking the cheesecake in a water bath (placing the cheesecake pan in a larger pan filled with hot water) helps regulate the temperature and provides a moist environment, preventing the cheesecake from cracking.

Bake at a Low Temperature: Cheesecakes benefit from slow and steady baking at a low temperature, usually around 325°F (160°C). This ensures an even bake without browning the top too quickly.

Avoid Opening the Oven Door: While tempting, avoid opening the oven door frequently during baking. This prevents temperature fluctuations that can cause the cheesecake to crack.

Check for Doneness Properly: The cheesecake is done when the edges are set, but the center still has a slight wobble. It will continue to cook as it cools.

Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour. Then, remove it and let it cool to room temperature before refrigerating. This gradual cooling process helps prevent cracks.

Chill Thoroughly: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Run a Knife Around the Edge: After baking, run a knife around the edge of the cheesecake while it's still warm to release it from the sides of the pan. This helps prevent cracking as it cools and contracts.

Add Toppings Before Serving: If adding fruit toppings or sauces, do so just before serving to keep the crust from getting soggy and to maintain the freshness of the toppings.

@Feli Chic'Cuisine | New York Style Cheesecake - dreamy, decadent, creamy and utterly delicious! You'll absolutely love this easy cheesecake topped with strawberry topping!

New York-Style Strawberry Cheesecake Recipe

This Cheesecake is dreamy, decadent, creamy and utterly delicious!

Prep Time: 30 min Cook Time: 1 h 55 min

Total Time: 2 h 25 min, Serves: 8-10

Ingredients

For the Crust

125g graham cracker crumbs - aprox. 12 crackers
5 tbsp unsalted butter, melted
2 tbsp sugar
pinch of salt

For the Filling

900g (32 oz) cream cheese, at room temperature
300g sugar
3 tbsp all-purpose flour
2 tsp vanilla extract
2 tsp lemon zest, from 1 lemon
2 tsp lemon juice, from 1 lemon
pinch of salt
6 large eggs
120g (1/2 cup / 4 oz) sour cream

For the Topping

strawberries, raspberries, cherries
whipped cream
Berry sauce, optional

Method

1. Preheat the oven to 175°C (350°F). Set the oven rack in the lower middle position. Line with parchment paper a 25 cm (9-in.) Wrap a 25 cm (9-inch) springform pan with one large piece of heavy-duty aluminum foil, covering the underside of the pan and extending all the way to the top. Set aside.

Make The Crust

2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined.

3. Press the graham cracker crumbs into the bottom of the prepared pan. Gently press down on the crumbs using your fingers, until the crumbs are an even layer at the bottom of the pan. Bake the crust for 10 minutes, until set. Remove from the oven and let cool. Reduce the oven temperature to 160°C (325°F).

Make The Filling

4. In the bowl of an electric mixer, with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed about 3 minutes, until smooth, soft and creamy.

5. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over mix. Pour the batter on top of the crust.

6. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Pour boiling water into the roasting pan to come about 2.5 cm (1 inch) up the side of the cake pan. Bake until the cake is just set, 1 h 30 min to 1 h 45 min.

7. After baking, run a knife around the edge of the cheesecake while it's still warm to release it from the sides of the pan. This helps prevent cracking as it cools and contracts.

8. Transfer the cake to a serving platter. Slice with a sharp knife, wiping the knife clean between slices. Serve with strawberries, berry sauce and whipped cream, if you like.

To check if the cake is done: Shake the pan and the cake should be set, except for the middle which should still jiggle slightly; it will continue to set as it cools.