New York strawberry cheesecake original recipe, the definitive guide to achieving a creamy texture and a crunchy base without mistakes.
Discover the secret to the ultimate New York strawberry cheesecake, with a crunchy base and a velvety core that conquers at the first bite.
Follow our original recipe for an iconic dessert, enriched by a fresh topping of juicy strawberries.
Although the name evokes America, the origins go back to Ancient Greece, where “plakous” (a cheese and honey cake) was served to athletes during the first Olympic Games to provide energy.
The Romans then brought the recipe to Europe, modifying it over time.
The modern version was born in New York in 1921, when Arnold Reuben, owner of Reuben’s Restaurant, replaced ricotta with cream cheese, creating the dense and velvety texture we know today.
Since then, it has become an icon of world pastry and a culinary symbol of the Big Apple.
Thought for you:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Greek
- Seasonality: All seasons, Mother's Day
Ingredients New York cheesecake strawberry original recipe
Let’s do the shopping
- 7 oz plain dry cookies (about 2 cups crushed)
- 1/2 cup butter (softened)
- 18 oz cream cheese (room temperature)
- 3/4 cup Greek yogurt (used as sour cream)
- 3/4 cup granulated sugar
- 3 eggs
- 1 packet vanillin (vanilla powder) (about 1 tsp)
- 1.1 lb strawberries (about 18 oz)
New York strawberry cheesecake original recipe
Tools
what I need
- 1 Chopper
- 1 Stand mixer
- 1 Springform pan 24 cm (9.5 in)
- 1 Knife
- 1 Spoon
Steps New York cheesecake strawberry original recipe
Let’s go to the kitchen
Put the cookies in the chopper and blend them finely.
Add the melted and cooled butter (do not heat it in the microwave; leave it out of the fridge for 1 hour). At this point mix thoroughly.
Pour the mixture into a springform pan lined with plastic wrap and press it down firmly with the back of a spoon; place in the refrigerator for 30 minutes.
Place the cream cheese in a bowl or in the mixer bowl with the granulated sugar and the packet of vanillin.
Add the Greek yogurt/sour cream and the eggs, then whip until smooth.
Now that the filling is ready….
the base has chilled well in the fridge; take it out and pour the filling into it.
Bake at 356°F for about 1 hour.Let it cool and then place the pan back in the refrigerator for a couple of hours.
After the indicated time, remove the cake from the pan and place it on a serving plate.
Now comes the best part: decorate with the strawberries and serve.
Our New York strawberry cheesecake original recipe is ready.
Storage and tips
The New York strawberry cheesecake original recipe keeps in the refrigerator for 3-4 days, stored in an airtight container or covered with plastic wrap.
Temperature: Let it cool completely at room temperature before storing in the fridge to avoid condensation.
Fresh fruit: If possible, add the strawberries only at the moment of serving to prevent them from releasing too much water onto the cream.
Freezer: You can freeze it (without fruit) for up to 1 month; thaw slowly in the refrigerator for 24 hours before eating.
FAQ (Questions and Answers)
New York strawberry cheesecake original recipe
Can I make it with other fruits?
Yes, any fruit you like.
New York strawberry cheesecake original recipe,
