Description
A rich, thick, creamy, and smooth New York-style cheesecake with a fresh strawberry topping. Perfect for making ahead and freezing leftovers.
Ingredients
Scale
- 3 cups graham cracker crumbs
- ยฝ cup butter, salted, melted
- 40 oz cream cheese, whole, softened to lukewarm
- 1 ยพ cups granulated sugar
- 5 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons all purpose flour
- ยผ cup heavy whipping cream
- 20 oz strawberries, freshly sliced
- ยผ cup granulated sugar
Instructions
- Preheat oven to 350ยฐF. Grease a 9-inch springform pan on bottom and sides.
- Mix graham cracker crumbs with melted butter. Press firmly and evenly into the pan. Bake crust for 8 minutes.
- Turn oven down to 225ยฐF. Place a large pan of water on the lowest rack.
- In a stand mixer, combine lukewarm cream cheese and sugar. Mix until smooth and creamy.
- Add eggs, egg yolks, and vanilla. Mix until smooth.
- Add flour and heavy cream, blending and scraping down sides until fully incorporated.
- Pour batter into the prepared pan. Place on a large baking sheet.
- Bake on the center rack for about 3.5 hours, or until the center slightly jiggles when shaken.
- Turn off the oven. Crack it open and let the cheesecake cool for at least 2 hours.
- Chill in the fridge overnight or up to 3 days.
- Run a thin knife around the edges and release the springform before serving.
- For the topping, mix strawberries with sugar and let sit for 30-60 minutes until saucy.
Notes
- Can be made 2-3 days ahead.
- Leftovers freeze well.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 40g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg