New York Style Cheesecake

New York Style Cheesecake


To make the crust:

  • 2 cups of graham cracker crumbs.
  • 5 tbsp of melted margarine.
  • 3 tbsp of white sugar.
  • A pinch of salt.

For the filling:

  • 2 large containers of full-fat cream cheese (room temperature).
  • 1 cup and half of the white sugar.
  • A pinch of salt.
  • 2 tsp of vanilla extract.
  • 1 tbsp of fresh lemon juice.
  • 1 tbsp of cornstarch.
  • 4 eggs (room temperature).
  • 1 cup sour cream (room temperature).

For topping:

  • 3 cups of diced fresh strawberries.
  • 6 tbsp white sugar.
  • 1 tbsp of fresh lemon juice.
  • 1 tsp vanilla extract.


I preheated the furnace to 350 F, and I placed the rack in the lower third.

Under a springform pan, I put double layers of extra-large aluminum foil and then I covered the bottom and sides of the pan, wrap it tightly around the sides to ensure that no water gets in during baking in the water bath.

I mixed the graham cracker crumbs with sugar, melted margarine, and salt together to make the crust.

I pressed the mixture into the bottom and sides of the prepared pan and cooked for about 10 to 15 minutes, and let it cool.

I changed the oven temperature down to 325 F when it was done!

I beat cream cheese until smooth and moist to make the filling.

I beat in the sugar steadily until light and fluffy. Then I whisked in the vanilla extract, lemon juice, cornstarch, and salt.

After that, I beat in eggs, one by one and I used my mixer at low speed and blended the ingredients slowly until smooth.

P.S: don’t introduce a lot of air into the batter, please.

I added in the sour cream at last.

In a roasting pan, I placed the springform pan, then I poured the batter into the springform pan and smooth the surface.

I put boiling water in the roasting pan halfway up the side of the springform pan (make sure no water drips on the batter).

I placed them in the oven and bake at 325 F for 60 to 50 minutes.

I let it sit in the oven with the door slightly open for 1 hour, then I allowed it to cool to room temperature.

I covered the top when cooled and put it in the refrigerator to chill throughout the night.

This is how I made the strawberry topping:

I mixed half of the strawberries with the sugar and lemon juice together in a saucepan. Stirring constantly, I cooked the mixture for 7 to 10 minutes over medium heat, or until the sauce thickens.

I removed from the heat and added in the vanilla with the remaining strawberries when thickened, and cool to room temperature, then I spread over the cake!


Ricarda Rutter

*Ricarda Rutter is a Ten News reporter. She’s an award-winning and Walkley nominated journalist. She has worked at the SBS, ABC, and Triple R.Rutter is a mother and a wife.