Classic New York Cheesecake
Rich, dense, and creamy cheesecake on a buttery graham cracker crust, finished with a fresh strawberry compote.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp unsalted butter, melted
Filling
- 900g cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
Compote
- 2 cups fresh strawberries
- 1/4 cup sugar
- 1 tbsp lemon juice
Instructions
Bake Crust
Preheat oven to 175°C. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Make Filling
Beat softened cream cheese and sugar until completely smooth. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing on low just until incorporated.
Water Bath Prep
Wrap the outside of the springform pan tightly with multiple layers of heavy-duty aluminum foil to prevent water leaks. Pour the filling over the crust.
Bake Gently
Place the pan in a large roasting dish and pour in hot water until halfway up the sides. Bake at 160°C for 75 minutes, then turn off the oven, crack the door, and let it cool inside for 1 hour.
Chill
Remove from the water bath, take off the foil, and refrigerate for at least 6 hours, or ideally overnight.
Topping
Simmer strawberries, sugar, and lemon juice in a saucepan for 10 minutes until glossy and thickened. Cool and spoon over the cheesecake slices.
Nutrition Facts
* Based on a 2,000 calorie diet.