Strawberry Cheesecake

Strawberry Cheesecake

Besides chocolate chip cookies, my husband’s favorite dessert is hands down cheesecake. Now usually I make my Grandma Nonny’s easy cheesecake because quite honestly the idea of a regular cheesecake seemed like too much work. I mean, it requires a special pan and everything!? Well apparently I got a wild hair the other weekend and decided to make a New York Style Cheesecake… What makes it New York Style? I have not a clue. But this was the real deal cheesecake. And for good measure, I topped it with a strawberry sauce. Perfect. Cue happy husband. 

Was this nearly as hard as I made it out to be? Not at all! In fact, this recipe was SUPER easy. It just took quite a bit of time so don’t start this recipe unless you have the time to dedicate to it. Or make it a few days before you will be using it. Now you can top this cheesecake with any sort of fruit, caramel, or chocolate sauce. I chose strawberries because it’s what I had on hand. Or if you aren’t a big fan of toppings, this recipe is perfectly delicious just by itself! Just give it a try and wow your friends when you pull this baby out of the fridge. 

Strawberry Cheesecake
Serves 16
an easy New York Style Cheesecake recipe with Strawberry topping
  1. 2 cups graham cracker crumbs
  2. 1/2 cup butter, melted
  3. 2 tablespoons sugar
  4. 4 - (8 oz. packages) cream cheese, softened
  5. 1 1/3 cups sugar
  6. 2 tablespoons cornstarch
  7. 1 tablespoon vanilla
  8. 3 eggs
  9. 1 cup sour cream
Strawberry Topping
  1. 2 tablespoons cornstarch
  2. 1/4 cup water
  3. 1 jar (12 ounces) strawberry jelly or jam
  4. 3 tablespoons orange-flavored liqueur
  5. Red food coloring, optional
  6. 1/2 to 1 quart whole fresh strawberries, hulled
  1. Preheat oven to 325 degrees.
  2. In small bowl toss together graham crumbs, butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in the freezer while preparing filling.
  3. In large mixing bowl beat cream cheese on medium until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
  4. Pour into crust. Bake at 325 for about 1 hour and 15 minutes or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of springform pan. Continue cooling on wire rack for 45 minutes more.
Strawberry Topping
  1. In a small saucepan, combine cornstarch and water until smooth.
  2. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and the mixture has thickened.
  3. Remove from the heat; stir in orange liqueur and add food coloring, if desired. Cool to room temperature.
  4. Spoon over cheesecake, allowing some to drip off the sides of the cake. Arrange the strawberries (either whole or halved) over the cake.
  5. Refrigerate at least 3 hours or overnight before serving (I placed mine in the freezer for 2 hours).
Adapted from Keebler
Adapted from Keebler
Prairie Californian

Jenny Dewey Rohrich



  1. October 7, 2014 / 11:52 pm

    Jenny; I pulled the recipe up and tried to save it and got a blank page, then tried to print it out and also got blank page. I then tried to save it to pentrest and am not sure it went there either as I think I may need a link to go there and I’ve no clue how to find it even though I have it someplace, so could you pin it to pentrest for me? Thank you for your trouble. Alice.

  2. October 8, 2014 / 12:08 pm

    My crew is a big time cheesecake family and I dread making the long drawn out homemade recipe that I have so I am excited for a new recipe and this look amazing.

    • October 9, 2014 / 10:48 am

      Yes! Let me know how it goes!! I was pleasantly surprised at how easy it was!