The New York cheesecake with strawberries is an irresistible and iconic dessert, known for its silky texture and enveloping flavor. With a crunchy cookie base, a rich cream cheese filling, and a sour cream and strawberries, this cheesecake is the perfect balance between sweetness and freshness. Despite seeming like a complicated dessert, making it at home is easier than one might think. By following a few steps and some tricks, you can achieve a professional result that will win everyone over. The classic baking in the oven ensures a firm and creamy texture, while the sour cream topping adds a slightly tangy note that balances the sweetness of the strawberry sauce. Alternatively, we can garnish it with other sauces and creams of our choice, such as chocolate sauce, pistachio cream or salted caramel.
The preparation is within everyone’s reach: blend the cookies with melted butter and line a springform pan, covering both the bottom and the sides. Let it rest in the fridge; meanwhile, prepare the cream by mixing the cheese with sugar, grated lemon zest, vanilla extract, then adding one egg at a time. Also, incorporate the cornstarch dissolved in lemon juice and cream, and pour the cream over the cookie base. Bake for 30 minutes at 356°F, then lower to 320°F and bake for another 30 minutes. Let the cheesecake cool for about ten minutes and spread it with a glaze made of sour cream and powdered sugar. Bake again for another 10 minutes and let the cheesecake cool well before serving it with strawberry sauce or our favorite cream.
Ideal for parties, special occasions, or simply to indulge in a moment of sweetness, the New York cheesecake with strawberries is a timeless dessert, loved all over the world, irresistibly delicious!
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- Difficulty: Very easy
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven, Stovetop
- Cuisine: American
- Seasonality: All seasons, Spring, Summer
Ingredients to prepare the New York cheesecake with strawberries
- 10.5 oz Digestive biscuits
- 1/2 cup butter
- 25 oz cream cheese
- 3/4 cup sugar
- 3 eggs
- 1/4 cup heavy cream
- 2 tbsp cornstarch
- 1/2 lemon juice
- A few drops vanilla extract
- 18 oz strawberries
- 1/2 cup sugar
- 2 tbsp lemon juice
- 1 2/3 cups sour cream
- 1/4 cup sugar
Tools to prepare the New York cheesecake with strawberries
- Springform Pan
- Mixer
- Electric Whisks
- Bowl
- Spatula
- Parchment paper
- Oven
How to prepare the New York cheesecake with strawberries
Blend the dry cookies in a mixer until finely ground. Add the melted butter and mix until you get a homogeneous mixture. Line the mold with parchment paper and spread the cookie mixture on the bottom and sides, pressing it well with the back of a spoon. Let cool in the refrigerator for at least an hour (or 30 minutes in the freezer) to allow the base to set.
In a bowl, work the cream cheese with the sugar, lemon zest, and vanilla extract using electric whisks at low speed until smooth and lump-free. Add the eggs one at a time, waiting for each to be fully incorporated before adding the next. Dissolve the cornstarch in the lemon juice and cream and add it to the mixture, stirring until you get a uniform cream.
Pour the cream over the cookie base and level the surface with a spatula. Bake in a preheated static oven at 356°F for 30 minutes, then lower the temperature to 320°F and continue baking for another 30 minutes. If the surface tends to darken too much, cover it with a sheet of aluminum foil. Once cooked, let the cheesecake cool in the oven turned off and slightly open to avoid thermal shock.
Mix the sour cream with the powdered sugar until you get a homogeneous mixture. Cover the surface of the cheesecake and bake again at 356°F for 5-10 minutes. Remove from the oven and allow to cool completely before transferring to the refrigerator for at least 6 hours (preferably overnight) to allow the cheesecake to fully set.
Before serving, pour the strawberry sauce over the cheesecake and decorate with fresh strawberries cut in half.
Storage
The New York cheesecake with strawberries can be stored in the refrigerator for 2-3 days.
Tips
Use room temperature ingredients to avoid lumps in the cream.
To avoid cracks on the surface, you can bake the cheesecake in a bain-marie or add a tray with boiling water at the bottom of the oven.
Variations
For a gluten-free version, use gluten-free dry cookies.
You can replace the strawberry sauce with other variations such as chocolate sauce, salted caramel, or pistachio cream.
FAQ (Questions and Answers)
Can I make the cheesecake in advance?
Yes, it is actually recommended to prepare it the day before to allow the cream to fully stabilize.
What can I do if I can’t find sour cream?
You can make it at home by mixing 200 ml of fresh cream with 200 g of Greek yogurt and a few drops of lemon juice. Let it sit at room temperature for about an hour and it’s ready to use.
Can I freeze the cheesecake?
Yes, you can freeze it without the sauce topping for about a month.
