Sweet & savory country cooking from my table to yours!


New York Cheesecake

The other day someone asked me if I could post a good creamy cheesecake.  No problem, I replied.  This recipe is my favorite go to recipe for a decadent, creamy, melt in your mouth cheesecake.  Of course cream cheese is the main ingredient, and of course there are eggs, vanilla and sugar.  However, sour cream and heavy whipping cream really complete this dreamy dessert.  I topped it with a homemade strawberry glaze topping, but it’s excellent with or without the topping.  It is divine!!!

Here’s how I made this perfect creamy cheesecake…     The recipe follows my illustrated pictures…

For the crust:

I started by crushing up some honey graham crackers with my rolling pin.  Of course you can use the crumbs in a box as well…

Once I crushed them I added some melted butter, a pinch of salt and some sugar and mixed everything together…

I pressed the crumb mixture into the bottom and about 1/2″ up the sides of a 9″ springform pan…

And baked in for about ten minutes to set the crust.  After that I set the pan on a double piece of heavy-duty foil, making sure it was large enough to come up over the sides of the pan…

I brought the foil up the sides, cutting off some of it, and folding under the remainder edges of foil, making it even with the top of the pan…  I set it aside while making my filling…

For the filling:

I placed a large amount of softened cream cheese (four packages) in the mixing bowl of my stand mixer.  Tip: Anytime you use cream cheese in a recipe, always do two important things if you don’t want lumps remaining in the cream cheese.  First, the cream cheese needs to be very soft.  I don’t have the patience to wait for it to soften for two hours on a counter top, so I just pop it in the microwave to soften it, checking every 30 seconds.  It takes about one minute for four blocks of cream cheese in my microwave.  See how soft the cream cheese above is…  Also, when leaving it on a counter top, it still doesn’t get soft enough, which will cause lumps to remain in it when you mix it…    

Second, whisk the cream cheese with a whisk attachment until it is totally creamy and free of lumps before adding any additional ingredients to it.  See how creamy the cream cheese above is.  No lumps at all…

Okay, so I whisked my cream cheese until creamy and free of lumps.  Next, I added some eggs, sugar and pure vanilla…

And whisked everything together on medium speed until well combined…

Then I added some heavy whipping cream and sour cream…

And whisked the mixture until it was light and creamy again…

Then I poured the mixture into my prepared crust…

And very slightly shook the pan to level out the filling…

Next I carefully placed the pan into a roasting pan that I had already filled with an inch of boiling water and had it waiting in my preheated oven…

And I baked the cheesecake for about an hour and fifteen minutes until it was barely browned on top and almost set in the center.  Note:  Once the cheesecake was done, I turned off the oven and cracked the oven door about one inch.  I let the cheesecake remain in the oven to cool for at least one hour.  Tip:  There are two secrets to a perfect cheesecake that is creamy and doesn’t crack on top…baking it slowly in a water bath, and allowing it to cool down slowly.  See how perfect this cheesecake is, no cracks at all…   Next I transferred the cheesecake to a towel to let any water on the bottom of the pan run off…

Then I removed the foil from the pan….

And removed the springform rind from around the cheesecake.  Look at this close up showing the creaminess of the cheesecake…

This cheesecake was totally awesome by itself, but I decided to please my hubby, Don, by adding a homemade strawberry glaze with fresh strawberries.  This was super easy, and of course you could switch it up to any fruit topping you wanna use…

Here’s how I made it…

I rinsed some fresh strawberries, removed the stems and cut quartered them…

I made a quick slurry by whisking together a tiny bit of cornstarch and water and set it aside…

Next, I added them to a medium size sauce pan and added some sugar and a little bit of water…

I brought the strawberries to a boil over medium heat…

And cooked them for about 15 minutes, stirring often, until the strawberries were very soft…

Then I took my potato masher and mashed about half of them into smaller bits…

Next, I poured the slurry into the strawberry mixture…

And I continued to cook the mixture for about 3-4 minutes until it thickened and removed the pan from the heat. I let the strawberries and glaze cool completely before spreading over the cheesecake.  Note:  The strawberries and glaze can also be served on the side instead of on top of the cheesecake…  





New York Cheesecake

  • Author: Cindy Gibbs
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120


A creamy melt in your mouth cheesecake baked in a graham cracker crust.


For the Crust

  • 1 3/4 cups graham cracker crumbs, about 10 whole graham crackers
  • 2 tablespoons sugar
  • 6 tablespoons melted butter
  • Pinch of salt if using unsalted butter

For the Filling

  • 4 packages very soft cream cheese, 8 ounces each
  • 2 teaspoons pure Vanilla extract
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream

Strawberry Glaze Topping

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 3 cups fresh strawberries, halved or quartered, depending on size
  • 1/2 cup sugar
  • 1/3 cup water


  1. Preheat oven to 325 degrees.

For the Crust

  1. Melt butter in a medium bowl in the microwave. Add the cracker crumbs, sugar and pinch of salt and mix together until all crumbs are slightly moistened.
  2. Press crumb mixture into the bottom and about 1/2″ up the sides of a 9″ springform pan. Bake in preheated oven for 10 minutes until set and remove from oven. Place a double layer of heavy duty foil under the springform pan. Bring the foil up the outside of the pan and fold under even with the top rim of the pan. Set aside while making the filling.

For the Water Bath

  1. Fill a roasting pan with about one inch of boiling water and place on middle oven rack in preheated oven while preparing cheesecake filling. If you do not have a roasting pan, place a cookie sheet or cake pan on the bottom oven rack and fill most of the way full with boiling water.

For the Filling

  1. Place the softened cream cheese in the bowl of a stand mixer. Using the whisk attachment, whisk on medium speed until the cream cheese is very light and creamy and free of any lumps.
  2. Add the vanilla, sugar and eggs and whisk on medium speed until well combined.
  3. Add the sour cream and heavy whipping cream and whisk on medium speed until combined and light and creamy.
  4. Pour filling over crust in springform pan. Pick up the pan and gently shake to level out batter. Do not shake pan on counter top or you might tear the foil. Make sure foil is secure and there are no holes in it.
  5. Gently set springform pan into the roasting pan of water in preheated oven. If using a cookie sheet or cake pan for the water bath, place the springform pan on the middle rack over the pan of water on the bottom rack.
  6. Bake cheesecake for about one hour and fifteen minutes or until cheesecake is just barely light brown on top and almost set in the center. Turn oven off and leave oven door ajar about one inch. Allow cheesecake to cool in oven for one hour. Remove from oven and water bath and place on a towel to soak up any water drippings on pan. Remove foil from around pan. Release and remove outer ring from pan. Allow cheesecake to set at room temperature while making the strawberry glaze topping.

For the Topping

  1. Make a slurry by whisking together the cornstarch and cold water in a measuring cup and set it aside.
  2. Bring strawberry mixture to a boil over medium heat. Cook for about fifteen minutes, stirring often, until strawberries are very soft. Use a potato masher or wooden spoon and mash about half of the strawberries into smaller pieces.
  3. Add the slurry and cook for about three minutes until strawberry mixture thickens and remove from heat. Allow to cool completely.
  4. Pour over cheesecake or serve on the side.
  5. Refrigerate cheesecake and strawberry glaze topping until ready to serve. Refrigerate cheesecake for at least four hours or overnight before serving.


  • Make sure cream cheese is very soft. I always soften cream cheese in a microwave. Leaving it on a counter does not allow it to become soft enough to remove the lumps.
  • Always mix cream cheese by itself to remove all lumps before adding other ingredients.


  • Serving Size: 12

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