Indulgent Decadent Classic New York Cheesecake with Strawberry Sauce

Experience the rich and creamy delight of this Decadent Classic New York Cheesecake with Fresh Strawberry Sauce that satisfies cravings for homemade goodness.

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Course: Dessert

Cuisine: American

Keyword: Cheesecake, classic dessert, creamy cheesecake, holiday dessert, make-ahead dessert, strawberry sauce

Prep Time: 30

Cook Time: 1 40

Chilling Time: 8

Total Time: 10 10

Servings: slices

Calories: 410kcal

Equipment

Saucepan
Mixing bowl
Springform pan
Oven

Ingredients

Strawberry Sauce

1 pint Fresh Strawberries Can substitute with other berries for variety.
1/2 cup Granulated Sugar Can use brown sugar for deeper flavor.
1 tablespoon Cornstarch Alternative: arrowroot powder.
1 tablespoon Lemon Juice Substitute with lime juice if desired.
2 tablespoons Honey Maple syrup can be used for a vegan option.

Crust

1 cup Ground Honey Graham Cracker Crumbs Gluten-free crumbs can be substituted.
1/4 cup Granulated Sugar Can replace with coconut sugar.
1/2 teaspoon Cinnamon Optional: nutmeg for spicier flavor.
1/4 teaspoon Kosher Salt Regular salt can be used.
1/2 cup Unsalted Butter Can substitute with coconut oil for dairy-free.

Filling

24 ounces Full-Fat Cream Cheese Low-fat versions may alter flavor.
1 cup Granulated Sugar Coconut sugar is an alternative.
1/4 cup Cornstarch Can use arrowroot powder.
4 large Eggs Egg substitutes may alter texture.
1 tablespoon Lemon Juice Adds zing to balance sweetness.
1 teaspoon Vanilla Extract Imitation vanilla extract can be used.
1 cup Sour Cream Greek yogurt can be a tangier alternative.

Instructions

Preparation Steps

Prepare Strawberry Sauce: Rinse and hull fresh strawberries, reserving half for garnish. In a saucepan, mix sugar and cornstarch, add strawberries and lemon juice, then heat until boiling and tender. Puree half of the strawberries, then stir back in the reserved pieces for a chunky sauce.
Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Pour in melted butter and stir until mixed well. Press this mixture firmly into the bottom of a springform pan and bake for 10 minutes until lightly golden.
Mix Filling: Reduce the oven temperature to 305°F (150°C). Beat the full-fat cream cheese in a large bowl until smooth, then gradually mix in sugar and cornstarch. Add the eggs one by one, mixing gently before adding the sour cream and lemon juice to create a creamy consistency.
Bake Cheesecake: Pour the creamy filling over the cooled crust. Place a water-filled pan on the bottom shelf of the oven to maintain moisture, and bake for 1 hour and 40 minutes. Let the cheesecake cool in the oven for another hour, then refrigerate it overnight to set.
Serve: Carefully remove the cheesecake from the springform pan, slice into wedges, and lavishly top each slice with the fresh strawberry sauce before serving.

Notes

Optional: Garnish with whipped cream or additional fresh strawberries for a lovely presentation.

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