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The Best New York-Style Cheesecake

If you are craving a slice of East Coast Cheesecake but aren't going to be in New York anytime soon, then our recipe is exactly what you are looking for! Our rich and creamy cheesecake is easy to make and is topped with fresh strawberries. This New York-Style Cheesecake is baked, made with ingredients you already have in your kitchen, and can be left plain or topped with your favorite fruit.
Course Dessert
Cuisine American
Keyword Classic New York Cheesecake, East Coast Cheesecake, New York Cheesecake, New York-Style Cheesecake
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling 5 hours
Total Time 7 hours
Servings 8


Ingredients for the Crust:

  • 1 cup graham crackers crushed
  • 3 tbsp. granulated sugar
  • 3 tbsp. unsalted butter

Ingredients for the Cheesecake

  • 4 8 oz cream cheese room temperature
  • 1 cup sour cream
  • 1 tsp. clear vanilla extract
  • 6 large eggs
  • 2 large egg yolks at room temp
  • 1 cup granulated sugar
  • 1 tbsp. lemon juice

Ingredients for the Strawberry topping

  • 2 lbs fresh strawberries washed, hulled, cut into fourths
  • 3/4 cup strawberry jam/jelly
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 tbsp. lemon juice


Directions for the Crust:

  • Preheat the oven to 325 degrees. Spray your springform pan lightly with a non-stick cooking spray.
  • In a medium-sized microwave safe bowl, melt the butter in 20 second bursts.
  • Then add in the graham cracker crumbs and sugar and using a fork, combine the ingredients together.
  •  Add the ingredients into a springform pan and press with the mixture into the pan with the bottom of a glass.
  • Bake for 10-13 minutes, or until golden brown. Remove and allow to cool completely. 

Directions for the Cheesecake:

  •  In a large bowl, using a stand or hand mixer, beat the cream cheese for 2-3 minutes, or until creamy. (I do 2 bricks at a time)
  • Next, beat in the sugar. Then beat in the vanilla, sour cream, and lemon juice.
  • Add in the eggs, first the 2 egg yolks and then the rest of the eggs, 2 at a time, beating well after each. 
  • Place the spring form pan on a baking sheet (in case there are any spills) and pour the mixture into the pan.  Bake at 325° for one hour. Check the center after an hour. It should be almost set before you remove it from the oven. If it isn’t, reduce the temperature to 200° and bake for an additional 30 minutes.
  • Remove from the oven and place on a cooling rack. Run a knife around the rim to loosen the cheesecake. Allow to cool for at least an hour.
  • Refrigerate for a minimum of four hours before serving.

Directions for the Strawberry Topping:

  • In a medium-sized bowl, add the strawberries, white granulated sugar, and powdered sugar. Mix together well.
  • Add in the strawberry jam or jelly.
  • Add the strawberry mixture to a small saucepan and cook over medium heat and bring to a boil. Reduce heat and simmer on low for 10 minutes, or until sauce begins to thicken. Remove from heat. Then add in the lemon juice.
  • Remove cheesecake from the refrigerator and add the strawberry topping. Enjoy!