New York Style Cheesecake With Strawberries

new york style cheesecake with strawberries
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Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 8 servings
Nutrition Facts (per serving)
917 Calories
68g Fat
61g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 917
% Daily Value*
Total Fat 68g 87%
Saturated Fat 40g 198%
Cholesterol 288mg 96%
Sodium 711mg 31%
Total Carbohydrate 61g 22%
Dietary Fiber 1g 5%
Protein 18g
Calcium 329mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

New York-style cheesecake is always popular. Made with cream cheese, sweetened condensed milk, and a fresh strawberry garnish, this NY cheesecake is sure to please a crowd.

The cheesecake is super easy as well. The mixture is a snap to mix and bake, and the whipped cream and strawberry topping is nearly effortless. If you are short on time, you can always sub frozen (thawed) whipped topping for fresh whipped cream.

If you don't have fresh berries, top the cheesecake with frozen (thawed) strawberries or try something different, like canned cherry pie filling.


  • For the Crust:
  • 5 tablespoons melted butter
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • For the Filling:
  • 4 (8-ounce) packages cream cheese (softened)
  • 1 (14-ounce) can sweetened condensed milk
  • 4 eggs (large)
  • 1/3 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • Garnish: 1 cup sliced fresh strawberries
  • Garnish: 1 cup whipped cream

Steps to Make It

  1. Preheat oven to 325 F (165 C/Gas Mark 3).

  2. Combine crust ingredients and press into bottom of a 9-inch springform pan.

  3. In a large mixing bowl, beat cream cheese until fluffy. Gradually add condensed milk; beat until smooth. Add flour, eggs, and vanilla; beat until well blended. Pour into prepared crust. Wrap the bottom of the springform pan in heavy-duty foil; place the pan in a shallow baking pan, such as a jelly roll pan.

  4. Put the pans in the oven and add about 2 cups of hot water to the shallow baking pan, or a depth of about 1/2 inch.

  5. Bake for 1 hour, or until lightly browned. The cheesecake will be just slightly jiggly in the center. Cool.

  6. Chill and garnish with dollops of whipped cream and fresh sliced strawberries.

Recipe Tip

  • Freshly Whipped Cream: In a mixing bowl with an electric mixer (preferably a whisk attachment) on low speed, beat 1 cup of cold cream with 2 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract for about 3 minutes, or until medium peaks form. Cover the bowl tightly and refrigerate until serving time. Whipped cream may be prepared up to 24 hours in advance.

Recipe Variation

  • For a syrupy topping, macerate the strawberries first. Put the sliced strawberries in a bowl and sprinkle them with 1 to 2 tablespoons of sugar. Let the strawberries stand for about 30 minutes, or until they release their juices.