Tall New York Cheesecake with Fresh Strawberry Sauce

Steps

1. Step 1

   Heat the oven to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan in a double layer of heavy-duty foil, bringing it all the way up the sides so no water can seep in. Lightly butter the inside.

   10 min · 350°F

2. Step 2

   Stir the graham crumbs, sugar and salt together in a bowl, then pour in the melted butter and mix until it looks like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a glass to pack it tight.

   10 min

   • 1 1/2 cups graham cracker crumbs (about 11 full sheets)
   • 2 tbsp granulated sugar
   • 1/4 tsp salt
   • 6 tbsp unsalted butter
3. Step 3

   Bake the crust for 10 minutes, until it smells toasty. Set it on a rack to cool while you make the filling, and turn the oven down to 325°F.

   10 min, hands-off · 350°F

4. Step 4

   In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low until completely smooth, about 2 minutes, scraping the bowl and paddle often. Add the sugar, flour and salt and beat 2 minutes more, until no lumps remain. Keep the speed low the whole way — beating air in is what cracks a cheesecake.

   5 min

   • 4 packages full-fat cream cheese (8 oz each)
   • 1 1/2 cups granulated sugar
   • 3 tbsp all-purpose flour
   • 1/2 tsp salt
5. Step 5

   Add the eggs and yolks one at a time on low speed, mixing just until each disappears. Scrape the bowl, then mix in the sour cream, heavy cream, vanilla and lemon zest until the batter is smooth and pourable.

   5 min

   • 4 large eggs
   • 2 large egg yolks
   • 1/2 cup sour cream
   • 1/2 cup heavy cream
   • 2 tsp vanilla extract
   • 1 tsp lemon zest
6. Step 6

   Pour the batter over the cooled crust and smooth the top. Rap the pan gently on the counter a few times to release air bubbles. Set the foil-wrapped pan in a large roasting pan and pour hot tap water into the roasting pan until it comes about 1 inch up the sides.

   5 min

7. Step 7

   Bake at 325°F for 1 hour 25 minutes to 1 hour 40 minutes, until the outer 2 inches are set and the center 3 inches still jiggles like soft pudding when you nudge the pan. It should not look dry or puffed.

   1 hr 35 min, hands-off · 325°F

8. Step 8

   Turn the oven off, prop the door open a few inches, and let the cheesecake sit in the cooling oven for 1 hour. Then lift it out of the water bath, peel off the foil, and cool on a rack to room temperature, about 2 hours.

   3 hr, hands-off

9. Step 9

   Cover loosely and refrigerate at least 8 hours, preferably overnight, before unmolding. Run a thin knife around the edge before releasing the springform ring.

   8 hr, hands-off

10. Step 10

    Make the sauce: slice half the strawberries and set them aside. Chop the rest and put them in a saucepan with the sugar, lemon juice and salt. Cook over medium heat, mashing lightly with a spoon, until the berries break down and the syrup is glossy and lightly thickened, 8 to 10 minutes.

    10 min

    • 2 lb fresh strawberries
    • 1/2 cup granulated sugar
    • 1 tbsp lemon juice
    • 1 pinch salt
11. Step 11

    Off the heat, stir in the vanilla and fold in the reserved sliced berries so they stay fresh and whole. Cool to room temperature, then chill until serving.

    30 min, hands-off

    • 1 tsp vanilla extract
12. Step 12

    Cut the cold cheesecake into 12 wedges, wiping the knife clean between cuts, and spoon the strawberry sauce over each slice.

    5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026