This New York Cheesecake with Strawberry Sauce is a classic that’s perfect for any occasion. Rich, creamy New York-style cheesecake is topped with a sweet, homemade strawberry sauce to create a decadent dessert everyone will love.
We love cheesecake, and New York cheesecake is the gold standard for the classic dessert. One of our favorite ways to serve it is with our homemade strawberry sauce. It’s so delicious, and it’s always a great addition to any meal, party, or potluck.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s rich, creamy, and decadent.
- It uses simple ingredients you can find at any grocery store.
- New York cheesecake is the quintessential cheesecake that everyone loves.
You’ll only need a few simple ingredients to make the crust, filling, and topping for this cheesecake, and you can find them all easily at your local grocery store.
All the ingredients are listed here, but you’ll find the exact amounts in the recipe card at the end of the post.
For the Crust
- Graham cracker crumbs
- Granulated sugar
- Brown sugar
- Butter – melted
- Cream cheese – softened
- Granulated sugar
- Sour cream
- Vanilla extract
- Large eggs – room temperature
For the Strawberry Sauce
- Strawberries – washed and dried
- Water – divided
- Lemon juice
- Granulated sugar
🔪 How to Make New York Cheesecake with Strawberry Sauce
This recipe has several steps, but don’t let that deter you! When you break this cheesecake down into its individual sections, you’ll quickly realize that it’s actually very easy to make, and the flavor is absolutely worth the effort.
Step 1: Prep
Preheat the oven to 325 degrees and wrap the outside edge of a 9-inch springform pan with aluminum foil to prevent leaking. Set aside.
Step 2: Make the Crust
Mix the crust ingredients in a medium bowl. Then, add the mixture to the springform pan. Using a glass with a flat bottom or the bottom of a measuring cup, press the mixture gently into the bottom of the pan and about 1/3 of the way up the sides of the pan. Chill while you make the cheesecake batter.
Step 3: Make the Batter
Using an electric mixer, beat the cream cheese until creamy in a large mixing bowl. Then, add the sugar and beat until smooth. Add the sour cream and vanilla and mix on low speed until combined, being careful not to overmix the batter. Finally, mix the eggs into the batter one at a time on low speed, being careful not to overmix.
Step 4: Bake the Cheesecake
Add the batter to the pan on top of the crust and spread it out evenly. Then, bake for 75 minutes. The cheesecake will puff up and be jiggly when you shake the pan.
Step 5: Cool and Chill
Cool the cheesecake at room temperature for 10 minutes. Then, run a knife around the edge to loosen it from the pan. Then, chill the cheesecake for 2 hours in the refrigerator.
Step 6: Prep the Strawberries
Cut the tops off of 2 pounds of the strawberries, and trim the berries to a similar height for topping the cheesecake.
Step 7: Puree the Remaining Strawberries
Cut the tops off the remaining strawberries and blend them in a food processor with 2 tablespoons of water and 1 tablespoon of lemon juice until very smooth.
Step 8: Strain the Puree
Place a fine mesh strainer over a medium bowl and push the puree through the strainer with a spatula to remove as many seeds as possible.
Step 9: Make the Strawberry Glaze
heat the strawberry puree and 1 cup of sugar over medium heat in a medium saucepan until it begins to simmer. Then, reduce the heat to low and add a mixture of 1 tablespoon cornstarch and 2 tablespoons of water. Whisk it into the glaze mixture and cook until thickened.
Step 10: Cool the Glaze
Set the glaze aside to cool to room temperature.
Step 11: Decorate the Cheesecake
When the glaze has cooled, place the prepared strawberries cut side down evenly over the top of the cheesecake. Then, spoon the glaze evenly over the cheesecake. Chill until ready to serve and enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- You can use your favorite fresh berries for the topping and the berry decoration.
- Nilla wafers can be used in place of graham crackers for the crust.
- If you don’t have sour cream, you can use Greek yogurt.
If you love strawberry cheesecake, then check out our fun strawberry confetti cheesecake.
- Cutting board
- 9-inch springform pan
- Aluminum foil
- Mixing bowls
- Hand mixer
Refrigerate this cheesecake in an air-tight container for up to 3 days. For longer storage, freeze it for up to a month. Slice the cheesecake, then wrap the individual portions in plastic wrap and place them in an air-tight, freezer-safe container.
What to Serve with Cheesecake
Cheesecake is a delicious dessert or afternoon snack. Serve it with a cup of coffee or tea and pair it on the plate with fresh fruit or fruit salad.
- Be careful not to overmix your cheesecake batter. You want a light, fluffy batter, and overmixing can make it dense.
- When lining the inside of the pan, be gentle so you don’t tear the foil.
- The jiggle test will let you know if your cheesecake is done. If it jiggles a bit when you shake the pan, your cheesecake is done.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Some people call it a cake, some people say it’s a pie. Either way, its a sweet, tangy dessert made with a soft cheese. It’s typically made with cream cheese, eggs, and sugar, although some recipes may use cottage cheese, quark, or ricotta.
Cheesecake pairs well with almost all fruits, chocolate fudge, pie fillings, and fruit curd.
A major factor in cracked cheesecake is overcooking. Cook cheesecake for too long can cause it to dry out and crack.
🍽 More Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
- No Bake Chocolate Cheesecake with Oreo Crust
- Mini Biscoff Cheesecakes
- Strawberry Pop Tart Cheesecake
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
- mixing bowls
- Hand mixer
- Food processor
- fine mesh strainer
- 9 inch springform pan
- 1 ½ cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 7 tablespoons butter melted
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- ⅔ cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs at room temperature
- 3 pounds strawberries washed and dried
- 4 tablespoons water divided
- 1 tablespoon lemon juice
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- Preheat oven to 325F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaking while the cheesecake bakes; set aside.
- In a medium mixing bowl, combine the ingredients for the crust. Pour the mixture into the prepared springform pan and use the bottom of a glass or measuring cup to gently press onto the bottom and about 1/3 of the way up the sides of the pan. Place in the refrigerator to chill while to you on to the next steps.
- In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add the sugar and beat until smooth.
- Add the sour cream and vanilla and mix on low speed just until combined (do not over-mix). Be sure to scrape down the sides of the bowl with a spatula while mixing.
- On low speed, mix the eggs into the batter one at a time, just until incorporated (do not over-mix).
- Scoop the cheesecake into the prepared crust and spread out evenly edge to edge.
- Bake the cheesecake at 325F for 75 minutes. The cheesecake will puff up and be “jiggly.”
- Cool at room temperature for 10 minutes, then run a knife around the edges to loosen from the pan.
- Chill the cheesecake in the refrigerator for two hours.
- While the cheesecake is chilling, prepare the topping. Cut the tops off 2 pounds of the strawberries and trim to try to make them all a similar height when they’re sitting with the flat cut side down and the tip of the strawberry pointing up. Place these strawberries evenly all around the top of the cheesecake with the tips pointing up.
- Cut the tops off the remaining pound of strawberries. Place the strawberries in a food processor or blender and add 2 tablespoons of water and 1 tablespoon lemon juice. Puree the strawberries until very smooth (this may take 3 minutes or longer).
- Place a fine mesh strainer over a medium bowl and pour the strawberry puree into the strainer. Use a spatula to press the puree through the strainer. This process should filter out some of the seeds to make a smoother glaze.
- In a medium saucepan, heat the strawberry puree and 1 cup granulated sugar over medium until is begins to simmer. Reduce to low heat.
- In a small bowl, combine 2 tablespoons water and 1 tablespoon cornstarch. Pour into the strawberry puree mixture and whisk until thickened, about 1 minute.
- Pour the glaze unto a heat-safe bowl and set aside to cool.
- Once the glaze has cooled to room temperature, use a pastry brush or spoon to cover the strawberries and top of the cheesecake with the glaze.
- Chill the cheesecake until serving.