NEW YORK STYLE STRAWBERRY CHEESECAKE

New York Style Strawberry Cheesecake

This is the creamiest and most glorious New York Style Cheesecake ever – and when topped with a fresh strawberry topping?  Classic Strawberry Cheesecake and quintessential cheesecake perfection! 

​With a buttery graham cracker crust and ultra creamy filling, this easy-to-make traditional cheesecake is sure to become one of your favorite cheesecake recipes. Loaded with sweet red strawberries, the sensational fresh strawberry topping makes this the cheesecake of your dreams - decadent, silky, creamy, fresh and flavorful – a stunning showstopper for any special occasion!

New York Style Strawberry Cheesecake

WHAT IS THE DIFFERENCE BETWEEN TRADITIONAL CHEESECAKE AND NEW YORK STYLE CHEESECAKE?

There are so many different types of cheesecakes, each with their own unique set of ingredients and methods!  Traditional, New York Style, Basque, No Bake and even Vegan!  

• TRADITIONAL CHEESECAKE is cheesecake in its most simple form, made with just three ingredients – cream cheese, sugar and eggs, it’s one of the most popular styles of cheesecake.  Different countries have their own spin on tradition, often replacing the cream cheese with ricotta, mascarpone or quark. This type of cheesecake is one of the easiest to make.
• NEW YORK CHEESECAKE is the taller, larger, richer and more indulgent cousin of traditional cheesecake.  This style of cheesecake steps it up a notch with more cream cheese and the addition of sour cream or a few extra egg yolks to create an ultra-rich and creamy cheesecake.
• BASQUE CHEESECAKE goes against every rule of baking – the intentional “burning” of a cheesecake when baked creates an obvious char on top and adds dimension and complexity of flavor and texture. A beautiful combination of tang from cream cheese and the sweetness of rich caramel or browned butter flavor creates a texture that is much lighter, airy and souffle-like than traditional or New York cheesecake. 
• NO-BAKE CHEESECAKES are very similar to traditional ones, but without the eggs and extra steps of baking. Some may argue that a no-bake cheesecake isn’t “real” cheesecake, but I’ve never had any complaints about my no-bake cheesecakes!  These are a breeze to make and no cracks ever!  Perfect for warm weather celebrations, these sweet creations are always a treat, whether in cheesecake form or popular cheesecake bars.
• VEGAN CHEESECAKE:  If you’re looking for raw or vegan options, the answer is incorporating cashews, dates, vegetables, almond milk or rice milks to create “cheesecake” in a healthy way. Typically frozen to “set” the cheesecake, these are typically made with fresh fruit flavors and are a wonderful alternative to traditional cheesecake.  

New York Style Strawberry Cheesecake

WHAT MAKES THIS NEW YORK STYLE STRAWBERRY CHEESECAKE SO SPECIAL?

• It’s easy to make!  Cheesecake is not a quick dessert to make, but it doesn’t require any special skills. In fact, the actual cheesecake filling can be beaten together in less than 10 minutes!  Most of the “work” is hands-off waiting while the cheesecake bakes and cools. And the best part – making the filling is the easiest part of the entire recipe!  Once you make this, you’ll be an expert for your next time around – and everyone will be begging you to make this again! 
• Buttery graham cracker crust!  Every cheesecake needs a buttery base that compliments the rich and decadent filling. Baking the crust for a few minutes will prevent it from getting soggy, and the flavor and texture of this crust is PERFECT!
• This cheesecake filling is incredibly smooth, rich and creamy!  The addition of sour cream and one extra egg yolk make the filling extra creamy, and the addition of lemon zest adds the perfect pop of flavor to cut through the richness.  
• This Strawberry Cheesecake is loaded with fresh strawberries!  Most strawberry cheesecake recipes don’t have enough strawberries, but this Strawberry Cheesecake is brimming with fresh strawberries coated with an irresistibly sweet and fresh strawberry glaze. Fresh strawberries, strawberry puree and a hint of strawberry jello pump up the fresh strawberry flavor while still keeping the flavor fresh and natural. The glaze is thick enough to coat the strawberries without being runny or stiff – and so good that you will want to eat it with a spoon!
• What makes Stabilized Whipped Cream so magical?  If you make traditional whipped cream and pipe it onto the cheesecake, it will deflate, or even worse, it will start melting and weeping almost immediately. The beauty of stabilized whipped cream is that it will hold its shape indefinitely. Stabilized whipped cream is made by dissolving unflavored gelatin in water then whipping it into the heavy cream to give it structure but it doesn’t alter the flavor – very simple and easy to do, and well worth the extra step!  If using regular whipped cream, top the cheesecake just before serving.  Although whipped cream is optional, billowing clouds and swirls of whipped cream does add the perfect finishing touch to this cheesecake!  

CHEESECAKE TIPS & TRICKS:

• Start the cheesecake early! The biggest tip when making cheesecake is to start it early in the day because it requires 4 hours of time between the baking and cooling before you can transfer it to the refrigerator to chill overnight.

• Cream Cheese:  For the best flavor and creaminess, use full fat cream cheese – you will not have the silky rich flavor or texture if you use non-fat cream cheese. 

• Use Soft Cream Cheese.  The cream cheese should be soft enough that you can stick your finger in it. If it is not soft enough, then it will yield lumpy cheesecake.
• Beat Cream Cheese Until Fluffy.  The most important part of makings smooth and creamy cheesecake is to beat the cream cheese and the sugar until light and fluffy with your paddle attachment – about 4-5 minutes each. This can seem like a long time, so set your timer and don’t stop early! 

• Sour Cream:  For this recipe make sure to use full fat sour cream at room temperature, which will make your cheesecake luxuriously creamy and never dry.
• Eggs:  Use four large eggs plus one large egg yolk, all at room temperature. The eggs bind the cheesecake together and the extra yolk makes it extra creamy. 
• Lemon zest:  The zest of one lemon adds a pop of citrus to cut through the richness. Use a micro-plane or a fine box grater for easy grating, making sure to stop grating before you reach the white part (pith) under the yellow peel, as the pith is extremely bitter.  Save the lemon juice for the fresh strawberry topping!
• Vanilla extract:  Use quality pure vanilla extract for best results – or try vanilla bean extract for something special!

• Strawberry Jell-O:  This secret ingredient ramps up the sweet strawberry flavor but will not make the texture thick or jello-like.  Please don’t skip this ingredient or the sauce ratios will be off.

• Heavy Whipping Cream:  Look for “heavy whipping cream” at the grocery store.  You must use heavy cream – no other substitutions will work.  For best results, make sure that your heavy cream is ICY COLD!  And make sure not to overbeat, or you will end up with homemade butter!

• Springform Pan:  You will need one 9-inch springform pan (you can use a 10-inch springform pan but be prepared to reduce the baking time).  A springform pan is tall enough to hold the cheesecake, but most importantly, it springs open and the outside of the pan can be easily lifted off.  This allows you to easily remove the cheesecake for serving.
• Waterproofing Springform Pan:  The springform pan needs to be waterproofed so water from the water bath doesn’t seep through the bottom of the springform pan and soak into the cheesecake. Just surrounding the pan with foil is not foolproof.  If you use my two-step waterproofing technique, I guarantee you won’t have any leaks!
• Don’t Overbake!  Cheesecake is the creamiest when not overbaked. You don’t want to bake the cheesecake until it is completely firm in the middle or it will be overcooked by the time it cools, giving you a dry, heavy, less creamy cheesecake.  Instead, bake the cheesecake until the outside is firm and the center of the cheesecake barely jiggles. 

• Pick the Right Strawberries:  Choose strawberries that are dark red, firm, fragrant and fully ripe – but not soft!  Ripe strawberries will deliver the sweetest, deepest flavor.
• Don’t soak strawberries: You can lightly rinse and immediately pat dry strawberries, but never soak strawberries in water or they’ll become water logged and lose flavor and nutrients.
• For Smooth Strawberry Topping:  To fully activate the cornstarch, make sure to fully dissolve the cornstarch completely before you bring the mixture to a simmer to prevent clumpy lumps.

• How to Store Cheesecake:  Store cheesecake (without strawberry topping and whipped cream) covered in refrigerator for up to 3 days.  Once the strawberry sauce and whipped cream are added, you should plan on serving the same day.  I recommend using a cake container to cover the cheesecake without smooshing the toppings.

New York Style Strawberry Cheesecake

HOW DO I KEEP MY CHEESECAKE FROM CRACKING?

• ​Room temperature ingredients:  Make sure to bring your eggs, sour cream and cream cheese to room temperature, which will allow them to mix more evenly, and you’ll be less likely to overbeat the eggs, which will cause cracking. 
• To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit 10 to 20 minutes.
• Don’t overbeat eggs:  Eggs trap air, which can rise up and cause cracks and/or your cheesecake to deflate, so add each egg individually and mix just until blended so that you don’t overmix the eggs. 
• Line the pan:  Lining the base of the springform pan with parchment paper allows you to easily slide the cheesecake onto a platter, otherwise it’s very hard to transfer – which can cause huge cracks!
• Grease the pan:  Spraying the entire spring form pan with cooking spray ensures the cheesecake doesn’t stick to the sides of the pan, which can cause cracks as it bakes.   
• Prepare springform pan by wrapping with foil AND using a Reynolds Oven Cooking Bag or Slow Cooker Liner:  Using this method, I’ve never had a cheesecake crack!
• Use a water bath:  The hot water bath insulates the outer edges of the cheesecake, ensures even baking throughout, prevents the edges from baking faster than the middle, and lessens the likelihood of your cheesecake cracking, sinking, puffing up, darkening or curdling.  A water bath also creates moisture in your oven, which is important because cheesecakes are egg-heavy, and need steam caused by the humid environment to properly rise, and keep your cheesecake from drying out while baking, which can also cause cracking.
• Don’t peek!  To prevent cracking, it is so important that you don’t open the oven door until your cheesecake has baked for at least 70 minutes!  Opening the door causes drafts which dramatically lowers the temperature – the cause of large cracks and a sinking center.
• Don’t overbake:  Overbaking the cheesecake causes the filling to shrink and crack.  You want the edges to be firm but the center to wobble slightly when shaken. If there is no wiggle, the cheesecake is overbaked and likely to crack.
• Cool gradually:  Sudden changes in temperature can cause cracks, so it’s important to cool the cheesecake down gradually - first undisturbed in in the oven, then on the counter for an hour or two, and before placing it in the refrigerator in a location where it won’t be disturbed.
• What do I do if my cheesecake cracks?  First of all, don’t worry - it will still taste wonderful!  Simply cover the entire top with the Fresh Strawberry Topping and Sweetened Whipped Cream and no one will be the wiser!  

New York Style Strawberry Cheesecake

RECIPE VARIATIONS:

• Swap Crust:  You can substitute the honey graham cracker crust with your favorite cookies, such as shortbread, pecan sandies, chocolate or vanilla Oreos, or chocolate or vanilla wafers.  If using shortbread cookies or vanilla wafer cookies, combine them with the sugar and butter per recipe instructions.  If using chocolate or vanilla Oreos, combine them with sugar but reduce the butter to 4 tablespoons because the Oreo filling creates the same binding effect. 
• Gluten Free:  Substitute your favorite gluten free cookies for the graham crackers.
• Swap out the Berries:  Substitute fresh raspberries or blueberries for fresh strawberries. 
• Berry Swirl Cheesecake:  Pour half of the cheesecake filling onto the crust. Drizzle good quality strawberry, raspberry or blueberry jam over the top, then top with remaining cheesecake filling followed by another drizzle of jam.  Use a toothpick or knife to gently swirl everything together.

New York Style Strawberry Cheesecake

LET'S HAVE A CHEESECAKE PARTY!

For easy and fun entertaining, serve this Classic New York Style Cheesecake naked with fun toppings on the side, and let your guests pick their favorite!  Even more fun than an Ice Cream Sundae Party - everyone LOVES this!

• Fresh Fruit Slices
• Fresh Strawberry Topping
• Fresh Raspberry Topping
• Fresh Blueberry Topping
• Lemon Curd or Lime Curd
• Hot Fudge Sauce
• Chocolate Curls (dark chocolate, semi-sweet, milk or white chocolate)
• Nutella Sauce
• Caramel Sauce
• Butterscotch Sauce
• Salted Caramel Sauce
• Glazed Nuts & Chopped Nuts, Roasted Peanuts
• Favorite Candy – chopped Snickers, Milky Way, Butterfinger, Mounds Bars, English Toffee Bits, Reese’s Peanut Butter Cups
• Fruit Pie Filling
• Crushed Cookies (Oreos, Nutter Butter, Girl Scout Cookies – Thin Mint, Samoas)
• Sweetened Whipped Cream

Fresh Blueberry Cheesecake

Chocolate Peanut Butter Cheeesecake

Blackberry Jamberry Banana Cream Cheesecake

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New York Style Strawberry Cheesecake

NEW YORK STYLE STRAWBERRY CHEESECAKE

This is the creamiest and most glorious New York Style Cheesecake ever – and when topped with a fresh strawberry topping?  Quintessential cheesecake perfection!  With a buttery graham cracker crust and ultra creamy filling, this easy-to-make traditional cheesecake is sure to become one of your favorite cheesecake recipes - decadent, silky, creamy, fresh and flavorful – a stunning showstopper for any special occasion!  
​

New York Style Strawberry Cheesecake

INGREDIENTS:
GRAHAM CRACKER CRUST:
14 full sheets honey Graham crackers (2 cups crumbs)
1/3 cup granulated sugar
¼ teaspoon salt
8 tablespoons (1 stick) butter (melted)
 
CHEESECAKE FILLING:
4 large eggs + 1 large egg yolk (room temperature)
4 8 oz. pkgs. full fat cream cheese (very soft)
1 ¼ cups granulated sugar
1 cup full fat sour cream  (room temperature)
zest from 1 lemon
1 tablespoon pure vanilla extract
1/4 teaspoon salt
 
FRESH STRAWBERRY TOPPING:
2 pounds red & ripe strawberries (hulled, rinsed and drained)
1/4 cup water
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3 tablespoons Jello strawberry gelatin powder
1 tablespoon fresh lemon juice
 
STABILIZED WHIPPED CREAM:
1 teaspoon Knox unflavored gelatin powder
1 1/2 tablespoons water 
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
 
SPECIAL EQUIPMENT:
1 9-inch round 2 3/4” high springform pan
1 slow cooker liner or oven roasting bag (optional but HIGHLY recommended)
18-inch wide heavy duty aluminum foil
1 large roasting pan (make sure that your springform pan fits INSIDE of this pan!)
parchment paper
nonstick cooking spray
blender
 
HOW I MAKE THIS:

1. ESPECIALLY FOR THIS RECIPE, please make sure to read through all of the recipe steps before you start!  While this recipe is very easy to make, it will make your job easier if you have all of your ingredients and equipment gathered and a clear understanding of the step-by-step directions to make the cheesecake of your dreams!
2. Remove the cream cheese, eggs and sour cream from the refrigerator and bring to room temperature.
3. PREP OVEN & SPRINGFORM PAN:  Preheat oven to 325 degrees F.
4. Line the bottom of a 9" springform pan with parchment paper and lightly spray the inside of the entire pan with nonstick cooking spray. (The parchment paper will make it easier for you to transfer and slice your cheesecake later.)
5. PREPARE CRUST:   Add graham crackers to a food processor or blender until finely ground (or crush in a ziplock bag with a rolling pin).  Add the sugar and salt and pulse (or stir) until evenly combined.  Pour crumb mixture into a medium bowl. Add melted butter and stir with a fork until evenly blended.
6. Pour the crumb mixture into the bottom of the prepared pan and firmly press the crumbs down on the bottom of the pan, using your fingers or the bottom of a small measuring cup until you have an even and compact crust.
7. Add cookie crumbs and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom of pan. Bake in preheated oven 8 minutes, then remove and cool on a wire rack until cool (about 10 minutes).
8. WATERPROOF PAN:  You now have two options – I highly recommend using BOTH options - it is magical and has worked every single time since I discovered it!) : 

• Step 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) the sides of the foil up around the outside of the pan.  If you don't follow Optional Step 2, add another layer of foil.
• Optional Step 2: Place foil covered springform pan in the bottom of a Reynolds Oven Cooking Bag or Slow Cooker Liner.  Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot

1. Have a large roasting pan ready that your springform pan fits into – with at least a 2-inch clearance all around.  Boil 3 to 4 quarts of water – you probably won’t need all of it.
2. Reduce oven temperature to 325 degrees.
3. PREPARE CHEESECAKE FILLING:  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy, for 5 minutes (no less!). 
4. Add the sugar and beat for an additional 5 minutes on medium speed (scrape down side and bottom of bowl occasionally throughout entire mixing process).  
5. Add the sour cream, lemon zest, vanilla and salt and beat until blended.
6. Add the eggs one at a time, followed by the egg yolk, beating after each addition just until combined. (Be careful not to overbeat when you add the eggs, as this can cause cracks and the cheesecake to deflate.)
7. Tap mixing bowl forcefully against countertop about 30 times to release any large air bubbles and let the mixture rest for 5 minutes.
8. Now is the time to carefully place your springform pan with the graham cracker crust INSIDE the cooking bag.  Tie the top of the bag into two knots (at opposite sides at the top of the pan) to pull in the sides of the bag, being carefully so that the bag surrounds the entire pan, but doesn’t cover the top of the pan.  Remember – you are trying to create a barrier (either with the foil or cooking bag) so that no water will leak into your springform pan while you are baking your cheesecake!
9. Carefully pour Cheesecake Filling into cooled crust, smoothing the top gently and evenly.  Gently tap pan on countertop a few times to get rid of any excess air bubbles. 
10. Place cheesecake pan inside roasting pan.
11. PREPARE WATER BATH:  Place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the springform pan.
12. BAKE CHEESECAKE:  Bake in 325 degree preheated oven for 70-85 minutes or until edges are firm and the center 2/3rds of the cheesecake is still jiggly. (DO NOT OPEN THE OVEN DOOR before 70 minutes – this can cause cracks!)  What does this look like?  Wearing oven mitts, gently shake the cheesecake pan.  If the outside of the cheesecake is firm and only a small 2-3-inch circle in the center jiggles slightly, it’s done.  If the jiggling circle is larger than a few inches, then bake on. Baking time can vary due to the differences in ovens, baking pans, cheesecake consistency, etc., so make sure to check the cheesecake at 70 minutes and add additional time as needed. 
13. COOL CHEESECAKE:  When baking time is up, turn your oven off and crack the oven door open for 60 minutes.  Do not disturb the cheesecake during this time!
14. Remove the cheesecake from the oven and the water bath and place it on a cooling rack on the counter for another 60 minutes. 
15. Run a knife under hot water, wipe it dry, then run it along the outside edge of the cheesecake to loosen it from the pan.  The cheesecake will slightly constrict as it cools, and this will prevent it from sticking to the sides of the pan.  Unclamp the springform pan.
16. Continue to cool the cheesecake for an additional 2-3 hours on the counter or until the cheesecake is completely cooled to room temperature.
17. Refrigerate overnight:  Cover the cheesecake with foil or transfer to a cake caddy with a lid and chill in the refrigerator overnight, but for at least 24 hours.
18. PREPARE FRESH STRAWBERRY TOPPING:  Add 1 cup hulled strawberries (use the least attractive ones) and ¼ cup water to a blender and puree until smooth, scraping down sides as needed.
19. In a small saucepan, combine strawberry puree, sugar, cornstarch and salt; whisk to dissolve the cornstarch.  Cook over medium high heat, stirring occasionally, until reduced and thickened to a thick syrup consistency.
20. Remove from heat and stir in strawberry jello powder and lemon juice.  Slice remaining strawberries in half and stir into the glaze.
21. Store in a covered container in the refrigerator for at least 1 hour or until ready to top the cheesecake. Once chilled completely, if the sauce is too thick you can easily adjust the consistency by stirring in a small amount of water, just ½ tablespoon or so at a time. 
22. PREPARE STABILIZED WHIPPED CREAM:  In a small microwave safe bowl, stir together the unflavored gelatin powder and cold water; let stand for 5 minutes.  Microwave for 20 seconds. Stir the mixture again, then set aside to cool down while you beat the heavy cream.
23. In the bowl of a stand mixer fitted with a whisk attachment, add icy cold heavy cream,  powdered sugar and pure vanilla extract.  Whip on medium high just until soft peaks form.
24. Turn the mixer to low and slowly pour in the cooled gelatin mixture. Mix on low until well combined, then slowly increase the speed to medium high and continue mixing until stiff peaks form.
25. Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the room temperature cheesecake before you pop it into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely.  NOTE:  If you’ll be using regular whipped cream (not stabilized), top your cheesecake just before serving.
26. ASSEMBLE CHEESECAKE:  Remove cheesecake from refrigerator and remove springform pan rim.
27. Slide a large spatula or oversized bench scraper under the parchment paper and carefully slide the cheesecake onto your serving platter. 
28. Just before serving, spoon the Fresh Strawberry Topping in the center of the cheesecake, leaving a border for the whipped cream (optional).  Garnish with additional fresh berries or fresh mint leaves if desired. 
29. HOW TO SERVE CHEESECAKE:  For easiest serving, using a hot knife is crucial for clean cuts, as the hot knife will glide right through the cheesecake.  Fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe knife clean with a paper towel after each cut, then repeat.
30. Store cheesecake covered in refrigerator for up to 3 days.

 
YIELD:  16-20 Servings

RECIPE NOTES:

• Start the cheesecake early! The biggest tip when making cheesecake is to start it early in the day because it requires 4 hours of time between the baking and cooling before you can transfer it to the refrigerator to chill overnight.

• Cream Cheese:  For the best flavor and creaminess, use full fat cream cheese – you will not have the silky rich flavor or texture if you use non-fat cream cheese. 

• Use Soft Cream Cheese.  The cream cheese should be soft enough that you can stick your finger in it. If it is not soft enough, then it will yield lumpy cheesecake.
• Beat Cream Cheese Until Fluffy.  The most important part of makings smooth and creamy cheesecake is to beat the cream cheese and the sugar until light and fluffy with your paddle attachment – about 4-5 minutes each. This can seem like a long time, so set your timer and don’t stop early! 

• Sour Cream:  For this recipe make sure to use full fat sour cream at room temperature, which will make your cheesecake luxuriously creamy and never dry.
• Eggs:  Use four large eggs plus one large egg yolk, all at room temperature. The eggs bind the cheesecake together and the extra yolk makes it extra creamy. 
• Lemon zest:  The zest of one lemon adds a pop of citrus to cut through the richness. Use a micro-plane or a fine box grater for easy grating, making sure to stop grating before you reach the white part (pith) under the yellow peel, as the pith is extremely bitter.  Save the lemon juice for the fresh strawberry topping!
• Vanilla extract:  Use quality pure vanilla extract for best results – or try vanilla bean extract for something special!

• Strawberry Jell-O:  This secret ingredient ramps up the sweet strawberry flavor but will not make the texture thick or jello-like.  Please don’t skip this ingredient or the sauce ratios will be off.

• Heavy Whipping Cream:  Look for “heavy whipping cream” at the grocery store.  You must use heavy cream – no other substitutions will work.  For best results, make sure that your heavy cream is ICY COLD!  And make sure not to overbeat, or you will end up with homemade butter!

• Springform Pan:  You will need one 9-inch springform pan (you can use a 10-inch springform pan but be prepared to reduce the baking time).  A springform pan is tall enough to hold the cheesecake, but most importantly, it springs open and the outside of the pan can be easily lifted off.  This allows you to easily remove the cheesecake for serving.
• Waterproofing Springform Pan:  The springform pan needs to be waterproofed so water from the water bath doesn’t seep through the bottom of the springform pan and soak into the cheesecake. Just surrounding the pan with foil is not foolproof.  If you use my two-step waterproofing technique, I guarantee you won’t have any leaks!
• Don’t Overbake!  Cheesecake is the creamiest when not overbaked. You don’t want to bake the cheesecake until it is completely firm in the middle or it will be overcooked by the time it cools, giving you a dry, heavy, less creamy cheesecake.  Instead, bake the cheesecake until the outside is firm and the center of the cheesecake barely jiggles. 

• Pick the Right Strawberries:  Choose strawberries that are dark red, firm, fragrant and fully ripe – but not soft!  Ripe strawberries will deliver the sweetest, deepest flavor.
• Don’t soak strawberries: You can lightly rinse and immediately pat dry strawberries, but never soak strawberries in water or they’ll become water logged and lose flavor and nutrients.
• For Smooth Strawberry Topping:  To fully activate the cornstarch, make sure to fully dissolve the cornstarch completely before you bring the mixture to a simmer to prevent clumpy lumps.

• How to Store Cheesecake:  Store cheesecake (without strawberry topping and whipped cream) covered in refrigerator for up to 3 days.  Once the strawberry sauce and whipped cream are added, you should plan on serving the same day.  I recommend using a cake container to cover the cheesecake without smooshing the toppings.

RECIPE VARIATIONS:

• Swap Crust:  You can substitute the honey graham cracker crust with your favorite cookies, such as shortbread, pecan sandies, chocolate or vanilla Oreos, or chocolate or vanilla wafers.  If using shortbread cookies or vanilla wafer cookies, combine them with the sugar and butter per recipe instructions.  If using chocolate or vanilla Oreos, combine them with sugar but reduce the butter to 4 tablespoons because the Oreo filling creates the same binding effect. 
• Gluten Free:  Substitute your favorite gluten free cookies for the graham crackers.
• Swap out the Berries:  Substitute fresh raspberries or blueberries for fresh strawberries. 
• Berry Swirl Cheesecake:  Pour half of the cheesecake filling onto the crust. Drizzle good quality strawberry, raspberry or blueberry jam over the top, then top with remaining cheesecake filling followed by another drizzle of jam.  Use a toothpick or knife to gently swirl everything together.

LET’S HAVE A CHEESECAKE PARTY!
For easy and fun entertaining, serve this Classic New York Style Cheesecake naked with fun toppings on the side, and let your guests pick their favorite!  Everyone LOVES this!

• Fresh Fruit Slices
• Fresh Strawberry Topping
• Fresh Raspberry Topping
• Fresh Blueberry Topping
• Lemon Curd or Lime Curd
• Hot Fudge Sauce
• Chocolate Curls (dark chocolate, semi-sweet, milk or white chocolate)
• Nutella Sauce
• Caramel Sauce
• Butterscotch Sauce
• Salted Caramel Sauce
• Glazed Nuts & Chopped Nuts, Roasted Peanuts
• Favorite Candy – chopped Snickers, Milky Way, Butterfinger, Mounds Bars, English Toffee Bits, Reese’s Peanut Butter Cups
• Fruit Pie Filling
• Crushed Cookies (Oreos, Nutter Butter, Girl Scout Cookies – Thin Mint, Samoas)
• Sweetened Whipped Cream

Original recipe created by Snowflakes & Coffeecakes published June 2012;
revised & reposted April 2022.

© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
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