New York-Style Cheesecake with Strawberries

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  • 1 cup graham cracker crumbs
  • 2 ½  tablespoons butter
  • 1 ½ tablespoons sugar
  • 2  ½  pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1 pound Strawberries
  • ½ cup sugar



Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch spring form pan.

In a mixing bowl, combine graham cracker crumbs, sugar and butter and mix well. Press this into the bottom of spring form pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large bowl mix the cream cheese, sugar, and vanilla and beat with an electric mixer until light and creamy. Scrap the sides of the bowl a couple of times and re-beat.

Add the flour, then the eggs and yolks 1 at a time, mixing well after each one.

Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

In a saucepan over medium heat, add the cut up strawberries, sugar, about a tablespoon of water, and cook until incorporated about 15-20 minutes.

To serve, top with sauce. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

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