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New York Style Cheese Cake with strawberries on top sitting next to a cup of coffee.

New York-Styled Cheese Cake with Strawberry Glaze

Course: Dessert
Cuisine: Dessert
Keyword: Cheese Cake, Graham Cracker Crust, New York
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10 people
Calories: 480kcal
This is classic New York-Styled Cheese Cake. The stawberry glaze on top and the buttery graham cracker crust are the perfect compliments to this classic cheese cake. This is the real deal.  Cheese cake perfection. 
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  • 9-inch springform pan



  • 12 Graham crackers
  • 6 tbsp unsalted butter melted
  • 2 tbsp sugar
  • Pinch Kosher salt


  • 2 1/2 lbs cream cheese room temp
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1 3/4 cups sugar
  • 3 tbsp all-purpose flour
  • Pinch Kosher salt
  • 5 eggs
  • 2 egg yolks
  • 1/4 cup heavy cream


  • 1 quart fresh strawberries hulled and sliced
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1/3 cup sugar


  • Pre-heat the oven to 350 F.


  • Ground the graham crackers in a food processor until fine.
  • Add the cracker crumbs into a medium bowl and add the butter, sugar and salt. Mix until well blended.
  • Grease (or butter) a spring form pan, bottom and sides.
  • Press the crumb mixture into the bottom of a spring form pan. Use the bottom of a measuring cup, or bottle, to compact the crumbs. Use a spoon along the edges.
  • Bake the crust for 15 minutes.  Remove from oven to cool. 


  • Add 2 layers of foil on the exterior of the spring form pan.
  • Heat a medium-large pot of water to a boil.
  • In a stand mixer, beat the cream cheese until fluffy. Add the vanilla and lemon zest.
  • In a separate bowl, combine 1 & 3/4 cups of the sugar, the flour and salt.
  • Gradually blend the sugar mixture into the cheese mixture.
  • Beat in the eggs and egg yolks, one at a time.
  • Add the cream. Beat well...for about 2 minutes on medium.
  • Place prepared spring form pan into roasting pan.
  • Ladle boiling water into the roasting pan, until water reaches about half way up the pan.
  • Pour the batter into the pan.
  • Bake for 45 minutes. Then lower the heat to 300F.
  • Bake for another 30 minutes.
  • Turn off oven, but leave cake in the oven for 1 hour, leaving the door ajar.
  • Remove the cake and cool completely on a wire rack
  • Place cake in fridge, and cool for 6 hours, or overnight.


  • Crush just enough strawberries to make about 1/2 cup.
  • Boil the crushed berries with the water and the cornstarch for 2 minutes, stirring often.
  • Add the butter and sugar...mix until fully incorpated.
  • Arrange the non-crushed sliced strawberries on top of the cake and then pour the glaze over the top.
  • Chill for about another hour.
  • Remove the sides of the spring form pan.  Slice and serve!


Calories: 480kcal