New York Style Cheesecake



2 cups of graham cracker crumbs.

5 tbsp of melted margarine.

3 tbsp of white sugar.

A pinch of salt.


2 large containers of full-fat cream cheese (room temperature).

1 cup and half of the white sugar.

A pinch of salt.

2 tsp of vanilla extract.

1 tbsp of fresh lemon juice.

1 tbsp of cornstarch.

4 eggs (room temperature).

1 cup sour cream (room temperature).


3 cups of diced fresh strawberries.

6 tbsp white sugar.

1 tbsp of fresh lemon juice.

1 tsp vanilla extract.


Step 1:

I preheated the furnace to 350 F, and I placed the rack in the lower third.

Step 2:

Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.

Step 3:

I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.

Step 4:

I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.

Step 5:

I changed the oven temperature down to 325 F when it was done!

Step 6:

I beat cream cheese until smooth and moist to make the filling.

Step 7:

I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.

Step 8:

After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.

P.S: don’t introduce a lot of air into the batter, please.

Step 9:

I added in the sour cream at last.

Step 10:

In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.

Step 11:

I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).

Step 12:

I placed them in the oven and bake at 325 F for 60 to 50 minutes.

Step 13:

I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.

Step 14:

I covered the top when cooled and put it in the refrigerator to chill throughout the night.

  • This is how I made the strawberry topping:

Step 15:

I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.

Step 16:

I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!


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