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Creamy New York-Style Cheesecake Recipe with Easy Strawberry Glaze

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A rich and creamy classic New York-style cheesecake topped with a fresh, vibrant strawberry glaze. Perfect for celebrations or a comforting sweet treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (Honey Maid preferred)
  • 1/4 cup granulated sugar (for crust)
  • 6 tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon (optional)
  • 4 (8 oz) packages full-fat cream cheese, softened (900g total)
  • 1 1/4 cups granulated sugar (for filling)
  • 1/2 cup sour cream
  • 2 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour
  • 1 cup fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar (for glaze)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

Instructions

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 1/4 cup sugar, melted butter, and cinnamon in a medium bowl. Press mixture firmly into bottom of 9-inch springform pan. Bake 10 minutes and set aside to cool.
  2. In a large bowl, beat softened cream cheese on medium speed until smooth. Gradually add 1 1/4 cups sugar and mix until incorporated. Add sour cream and vanilla extract, mixing on low speed. Beat in eggs one at a time until just combined. Blend in flour until smooth.
  3. Wrap bottom and sides of springform pan with heavy-duty aluminum foil. Place pan inside a larger roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  4. Pour cream cheese batter over cooled crust. Place roasting pan with water bath in oven. Bake at 325°F for 55-65 minutes until edges are set and center jiggles slightly.
  5. Turn off oven and leave cheesecake inside with door slightly open for 1 hour. Remove and cool completely on wire rack. Refrigerate at least 4 hours or overnight.
  6. For glaze, combine chopped strawberries, 1/4 cup sugar, and lemon juice in small saucepan over medium heat. Cook 5-7 minutes until strawberries break down and mixture simmers. Stir in cornstarch slurry and cook 1 more minute until thickened. Cool to room temperature.
  7. Release cheesecake from springform pan. Spoon strawberry glaze generously over top before serving.

Notes

Use room temperature cream cheese for smooth texture. Wrap springform pan with foil tightly to prevent water leaks in water bath. Do not overmix batter to avoid cracks. Cool cheesecake slowly in oven with door ajar to prevent cracking. Strawberry glaze can be made up to 3 days ahead and refrigerated. For gluten-free crust, substitute almond flour. For dairy-free, use coconut cream-based alternatives but texture will differ.

Nutrition

Keywords: New York cheesecake, creamy cheesecake, strawberry glaze, classic dessert, easy cheesecake recipe, celebration dessert

Find it online: https://blingbite.com/creamy-new-york-style-cheesecake-recipe-with-easy-strawberry-glaze/