New York Style Strawberry Cheesecake

22 Aug

Recipe from:


  • 1 cup graham cracker crumbs
  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons sugar
  • 2 1/2 pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream

Strawberry Topping:

  • 2 pints fresh strawberries
  • 1/2 cup sugar
  • 1 cup water
  • 2 tablespoons kirsch or brandy

Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch pan. The recipe called for a springform pan, but I chose to use what I had handy, a pie pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer (i don’t have an electric mixer so this was quite the workout, I recommend an electric mixer), combine cream cheese, sugar, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely.

For Strawberry Topping:

Combine berries, sugar, water  and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool.

Spoon on top of the cheesecake. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.


This recipe is very much NOT dairy-free. I will post a dairy-free cheesecake in the future, but for now, you’ll have to live with the fattening recipe that is not so good for the lactose intolerant like myself. This cheesecake was made for a friend’s birthday and he deserved the real deal.


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