Finally, a moment of peace and quiet. I’m been waiting patiently to be able to sit down and type out my post. We’ve had a couple men here working on some leaky pipes. There was banging, drilling, dog’s barking and all kinds of commotion. Despite all the complaining, I really do appreciate the work they done.
I could have offered them some of this New York Style Cheesecake, but I figured the husband might object to me sitting down with a couple of men and feeding them my baked goods. Maybe not.. but that’s my excuse. It’s definitely not that cheesecake is one of my very favorite desserts. That’s surely not it.
This cheesecake is so soft and creamy. It’s such a wonderful mouth feel. The very best part about making my own cheesecake is that I can have the crust as thick as I want it. This family loves a thick, graham cracker crust! The more the merrier, that’s what I say!
I desperately wanted to put strawberries in the center of this, but I know that would have been bad news for Wesley. I know he would have said, it’s for your blog, just do it. I’m thoughtful though. So I spared the beautiful presentation, just for that husband of mine. I’m sure he would do the same for me.
New York Style Cheesecake
- 24 oz. cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp. vanilla extract
- 2 1/2 cups graham cracker crumbs (16 crackers)
- 1/4 cup granulated sugar
- 1/2 cup salted butter cubed
- 1 cup strawberries , diced
- 1/3 cup granulated sugar
- Preheat oven to 325 degrees. Line the outside of a 8 or 9 inch springform pan with heavy duty tinfoil.
- In a microwave safe bowl, add the graham cracker crumbs, sugar, and butter. Microwave for 45 seconds. Stir. Microwave for an additional 30 seconds and stir until the crumbs are all moist.
- Press the graham cracker crumbs into the bottom of the pan. Make sure to press them in firm so it forms a crust.
- Place in the oven and bake for 10 minutes. Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar and beat on medium again until light and fluffy.
- Add in the eggs one at a time until they are all incorporated.
- Add in the sour cream, heavy cream, and vanilla. Beat on medium until the mixture comes together. It will be runny.
- Pour into the prepared pan on top of the crust. The crust doesn't have to be cooled completely. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tinfoil protects the cheesecake so water doesn't leak into it.
- Place in the oven for 1 hour and 25 minutes to 1 hour and 30 minutes. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge. It will separate from the sides of the pan.
- In a small saucepan, add in the strawberries and sugar. Turn the heat to medium and let it cook down for about 10 minutes. Stir occasionally. It will start to break down the berries and form a nice, thick syrup.
- Place in a bowl and let cool. Store in the fridge.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions and Conversions sheets! Join the 5000 others who are receiving our dessert newsletters and baking challenges.