Cheesecake! New York Style Cheesecake with Strawberry Sauce

by Sarah on July 8, 2010

No, no, no, not THAT kind of cheesecake.  I’m talking about Zane’s favorite birthday cake, the cream-cheesy rich and delicious New York-style cheesecake!  I tried a different method this year and it proved to be really creamy and good, not to mention, quite a bit easier than my usual, so I thought I’d share.

First, we need to make the graham cracker crumb crust to put the cheesecake into!

Grind the crackers (about a package and a half) in a food processor with the sugar until finely ground.  Melt the butter and pour into the processor.

Pulse until the butter is incorporated and dump into a Springform pan.

I used the larger 10″ pan so I could feed more people, but you’ll get a taller, and therefore, more authentic NY cheesecake with a 9″ pan.  Press the crumbs into the bottom of the pan, and up the sides about an inch.  Put into the fridge to chill while you make the filling.

Loads of cream cheese go into this–almost this whole block from Costco, believe it or not, along with a mess of eggs, some citrus zest, sugar and vanilla.

With an electric mixer, blend the cream cheese, the orange and lemon zest, vanilla and sugar together until smooth.

Or as smooth as it will get, anyway.

Add the eggs one at a time, instead of all at once like I did.  It will be easier to mix them in and get them incorporated.  You need 5 whole eggs plus 2 yolks.

Pour the mixed filling into the crust.

Place onto a baking sheet, then bake at 550* for 12 minutes.  Reduce the oven heat to 200* and continue to cook until done–about 50-55 minutes for the 10″ pan, or an hour for the 9″ pan.  The edges should be set and the center will be just a tiny bit jiggly.

My shallower 10″ cheesecake got a bit brown, but never fear!  Take it out of the oven and let cool on a rack.  Set the oven for 350*.

Now we’re going to make a nice sour cream topping for our cheesecake.  It’s just sour cream, some vanilla and a bit of sugar.  Mix it up.

And spread the topping onto the cheesecake.

Return to the oven and let bake for 5 minutes.  The topping will be set.

Let cool on a rack, then cover and refrigerate overnight or at the very least, several hours.

When chilled, run a knife around the edges of the pan to loosen.

Take of the sides and smooth the edges with a knife.

If you desire, you can make a sauce to pour over.  This one is strawberry.

I served this with a pool of sauce on the bottom, then a spoonful over the top.

Pretty, and pretty tasty.

The birthday boy is tired of me taking his picture.  He just wants to eat his cheesecake.

He liked it!  Yay!

~Cheesecake recipe adapted from Gourmet magazine, 1999~

New York Style Cheesecake with Strawberry Sauce


  • 1-1/2 cups finely ground graham cracker crumbs
  • 5 Tbsp melted butter
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 5 (8-oz) packages cream cheese, softened
  • 1 3/4 cups sugar + 3 Tbsp sugar
  • 3 Tbsp all-purpose flour
  • grated zest of 1 orange
  • grated zest of 1 lemon
  • 5 eggs
  • 2 egg yolks
  • 1 tsp vanilla, divided
  • 2 cups sour cream
  • 1 pint strawberries
  • 1 cup raspberry, plum, or currant jelly


  • Preheat the oven to 550*.
  • For crust:
  • In a food processor, grind the crackers and sugar until finely ground. Add the melted butter and pulse until the butter is incorporated. Press the crumb mixture into a 9 or 10" Springform pan. Chill while you make the filling
  • For filling:
  • Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  • Put springform pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
  • Transfer cake to rack. Cool 10 minutes. Heat oven to 350*.
  • For topping:
  • Whisk sour cream, sugar and vanilla in medium bowl to blend. Spoon topping over cake, spreading to edge of pan. Bake until topping is just set, about 5 minutes. Remove from oven. Run knife between crust and pan.
  • Cool hot cake in pan on rack. Loosely cover and chill overnight.
  • For strawberry sauce:
  • Coursely chop berries and cook with the jelly until the jelly is melted and the berries are soft. With an immersion blender, blend the berries and jelly until smooth. Chill.
  • Spoon the chilled sauce over cheesecake. Just try not to have a second piece, I dare you.

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