Description
A silky, rich New York-style cheesecake on a buttery graham cracker crust, topped with a 5-minute homemade strawberry compote. The water bath method gives you a crack-free top every time — even on your first attempt.
Ingredients
GRAHAM CRACKER CRUST
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
Pinch of salt
CHEESECAKE FILLING
4 packages (8 oz each) full-fat brick cream cheese, room temperature
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1 cup full-fat sour cream
1/2 cup heavy whipping cream
STRAWBERRY COMPOTE
3 cups fresh strawberries, halved
1/2 cup granulated sugar
2 tablespoons cornstarch
1/3 cup cold water
WHIPPED CREAM (optional)
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350°F. Lightly butter the inside of a 9-inch springform pan.
2. Mix graham cracker crumbs, sugar, salt, and melted butter until every crumb gets coated. Press firmly into the bottom and halfway up the sides. Bake 10 minutes. Set aside to cool.
3. Wrap the outside of the pan in two tight layers of heavy-duty foil. Place a large roasting pan on the lower oven rack and fill with at least 1 inch of boiling water. Leave in the oven while you mix the filling.
4. Beat cream cheese on high speed for 2–3 full minutes until completely smooth with zero lumps.
5. Add sugar, vanilla, and eggs one at a time on medium speed — stop mixing the moment each egg disappears into the batter. Add sour cream and heavy cream; mix until just combined.
6. Pour filling over the cooled crust. Shake the pan gently sideways to level the surface. Carefully place in the water bath.
7. Bake at 350°F for 15 minutes. Reduce oven to 325°F and bake 50 more minutes. The center should still have a soft, gentle jiggle — that is correct.
8. Turn off the oven. Crack the door open a few inches and leave the cheesecake inside for 30 minutes.
9. Transfer to a wire rack and cool at room temperature for 2 hours. Cover loosely and refrigerate at least 4 hours — overnight produces the best texture.
10. For the compote: Whisk cornstarch and cold water in a saucepan until smooth. Add sugar and strawberries over medium heat. Simmer, stirring constantly, for 5 minutes. Lightly mash a few berries if you want a thicker sauce. Cool completely before using.
11. Release the springform ring. Dip a sharp knife in hot water, wipe completely dry, and cut straight down — repeat for every slice. Spoon compote over each piece and add whipped cream if you choose.
Notes
Pull all dairy from the fridge at least 1 hour before starting. Cold cream cheese won’t beat smooth and cold eggs can cause the batter to seize.
Do not overbeat after adding the eggs. Stop the mixer the moment each egg incorporates — extra air causes the cheesecake to puff, then crack as it cools.
Check the foil for tears before the pan goes into the water bath. One small hole lets water seep into the crust and turns it soggy.
Store covered in the fridge up to 5 days. Keep the compote in a separate sealed jar — add per slice at serving.
Freeze (without topping) wrapped in 2–3 layers of plastic wrap + foil for up to 2 months. Thaw overnight in the refrigerator — never on the counter.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American