Bringing Grandma's recipes to your kitchen, one slice at a time.


New York-Styled CheeseCake with Strawberry Glaze


For the Crust:

2 cups graham cracker crumbs
3 Tablespoons sugar
5 Tablespoons unsalted butter-melted
1/8 teaspoon salt

For the Filling:

2 lbs. full fat cream cheese-softened to room temperature
1½ cups sugar
¼ tsp. salt
2 teaspoons vanilla extract
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch
4 eggs-room temperature
1 cup sour cream- room temperature 


1 lb. fresh strawberries-diced
6 Tablespoons sugar
1 Tablespoon fresh lemon juice
½ teaspoon vanilla


Preheat the oven to 350 F and place the rack in lower third.
Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.
To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.
Turn down the oven temperature to 325 F!!!
To make the filling beat softened cream cheese until smooth and creamy.
Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.
Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.
Finally, beat in sour cream.
Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.
Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)
Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.

Strawberry Topping:

In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?