Crack-Free New York Cheesecake with Macerated Strawberries

By Sprig Originals ✓ · cooked up in Sprig

A tall, dense, unapologetically rich New York cheesecake baked in a water bath and cooled slowly in the turned-off oven so the top stays glassy and crack-free. The graham crust is baked until deeply toasted, the batter is mixed low and slow to keep air out, and an overnight chill sets the texture into that sliceable, faintly tangy custard. Macerated strawberries with a squeeze of lemon cut the richness at the table.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 11 full sheets)
• 2 tbsp granulated sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat block cream cheese, room temperature
• 1 1/3 cups granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 cup sour cream, room temperature
• 1/3 cup heavy cream, room temperature
• 1 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice

• 1 1/2 lb strawberries, hulled and quartered
• 3 tbsp granulated sugar
• 1 tsp fresh lemon juice
• 1 pinch kosher salt
• 1 tsp vanilla extract (optional)

• 1 9-inch springform pan
• 2 sheets heavy-duty 18-inch wide aluminum foil
• 1 roasting pan large enough to hold the springform

Instructions

1. Set a rack in the lower third of the oven and heat to 350°F. Wrap the outside of a 9-inch springform pan in two overlapping sheets of heavy-duty 18-inch foil, pressing tightly up the sides so no seam sits below the top edge. If you only have narrow foil, set the wrapped pan inside a slow cooker liner or an oven bag and fold the top down — water leaks are the number one cheesecake failure.
2. Stir the graham crumbs, 2 tablespoons sugar, and 1/4 teaspoon salt together, then mix in the melted butter until it looks like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a measuring cup to compact it. Bake 10–12 minutes, until fragrant and a shade darker. Cool on a rack while you make the filling and reduce the oven to 325°F.
3. Put 2 quarts of water on to boil for the water bath. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the room-temperature cream cheese alone on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice. Any lumps you leave now will still be there after baking.
4. Whisk the 1 1/3 cups sugar, cornstarch, and 1/2 teaspoon salt together, then add to the cream cheese and beat on low for 2 minutes until silky. Scrape the bowl thoroughly, including the very bottom.
5. Add the eggs and the extra yolk one at a time on the lowest speed, mixing just 20–30 seconds after each and scraping down between additions. Keep the speed low the whole time — beating air into the batter is what makes cheesecakes puff, then crack as they fall.
6. On low speed, mix in the sour cream, heavy cream, vanilla, lemon zest, and lemon juice until just combined, about 30 seconds. Scrape the bowl and fold a few times by hand with a spatula to catch any unmixed streaks. Tap the bowl on the counter to release large bubbles.
7. Pour the batter over the cooled crust and smooth the top. Set the pan in a roasting pan, place it on the oven rack, and carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the side of the springform.
8. Bake at 325°F for 75–90 minutes. The cheesecake is done when the outer 2 inches are set and slightly puffed, the center 3-inch circle still jiggles as one soft unit when you nudge the pan, and an instant-read thermometer inserted 1 inch from the edge reads 150°F. Do not open the oven during the first hour.
9. Turn the oven off, prop the door open a few inches with a wooden spoon, and leave the cheesecake in the water bath for 1 hour. This slow temperature drop is what keeps the surface from contracting and splitting.
10. Remove the pan from the water bath, peel off the foil, and run a thin paring knife around the very edge to release the cheesecake from the pan wall — still in the pan. Cool on a rack at room temperature for 2 hours, then refrigerate uncovered for 1 hour before loosely covering. Chill at least 8 hours and preferably overnight; a same-day slice will taste half-finished.
11. The day you serve, toss the strawberries with 3 tablespoons sugar, 1 teaspoon lemon juice, a pinch of salt, and the vanilla if using. Let sit at room temperature 30–60 minutes, stirring once or twice, until they release a glossy syrup. Do not refrigerate them — cold mutes the flavor.
12. Unclasp and lift off the springform ring. To slice cleanly, dip a long thin knife in hot water and wipe it dry between every cut. Serve chilled with the strawberries and their syrup spooned over each slice.

Chef's tips

Nutrition (per serving, estimated)

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