Creamy New York Cheesecake with Strawberry Compote
Published: May 5, 2019 · Modified May 21, 2024 by Cindy Gibbs
This New York Cheesecake is silky smooth, rich and creamy, and pairs beautifully with strawberry compote. It has a crunchy buttery graham cracker crust and I’ll show you how to make the perfect cheesecake with no cracks!

I can’t imagine anyone not liking a decadent piece of creamy, satiny smooth cheesecake topped with some homemade strawberry compote. Can you?
I suppose there are those who don’t like cheesecake, but I’m betting it’s because they’ve never had the right cheesecake. I’m personally not a fan of cheesecake from those huge bakeries that bake hundreds of them at a time. They look pretty, but the taste is just not there for me, and I can taste the preservatives in every bite.
You may be intimidated by the thought of making a homemade cheesecake, but don’t be. It really isn’t hard. There are 4 steps, and none of them are difficult… the crust, filling, baking, and strawberry compote. The hardest thing for me is the chilling time. I have no patience and the cheesecake needs to chill for at least 4 hours before trying to slice and serve it. The water bath is super simple and we’ll talk about that more in a minute.
Ingredients Needed For This Recipe

Cream Cheese: Make sure to use brick style cream cheese, not the spreadable kind in a tub. Make sure the cream cheese is at room temperature before using. It’s important to beat the cream cheese by itself first, until it’s very smooth and has no lumps at all before adding other ingredients to it. Once you add other ingredients, it’s very hard to get the lumps out of the cream cheese.
Heavy Whipping Cream: Make sure to use heavy whipping cream…not regular! Also, don’t substitute milk or half & half for the whipping cream. The heavy whipping cream adds so much richness and flavor to this cheesecake and makes it so creamy.
Sour Cream: Use regular sour cream, not reduced fat. The sour cream adds a tanginess flavor and richness to the cheesecake.
Eggs: Make sure to use large eggs. You need 4 eggs in this recipe. They add richness and also help bind the other ingredients together and thicken the batter. Make sure to add them one at a time and fully incorporate each one before adding the next one.
Vanilla: This recipe call for 2 teaspoons of pure vanilla extract. Make sure to use pure vanilla extract or vanilla paste, not imitation.
Granulated Sugar: Sugar adds sweetness to this recipe. I feel 1 cup of sugar lends the perfect amount of sweetness to this recipe without making it too sweet.
Graham Cracker Crumbs: Feel free to use pre packaged crumbs or buy the box of sheets. I use sheets and crush them fine in my blender.
Making The Crust

- Wrap two layers of heavy duty foil around the bottom and all the way up the sides of a 9-inch springform pan. Be careful to not tear a hole anywhere in the foil.
- In a medium bowl, mix together the cracker crumbs, sugar, salt, and melted butter, until thoroughly combined.
- Add the crumb mixture to the springform pan, and using your hands or a flat bottomed measuring cup, pat the mixture across the bottom and part way up the sides of the pan.
- Bake the crust for 10 minutes in a 350 degree oven. Allow it to cool while you make the filling.
Preparing the water bath

- Move an oven rack to the bottom third of the oven. Preheat oven to 350 degrees. Place a large pan, larger than the springform pan, on the oven rack. Make sure the pan is at least 2 inches deep. Fill the pan with at least 1 inch of boiling water. Leave the pan in the preheated oven while you prepare the filling.
- When you’re ready to place the cheesecake in the oven, carefully place the cheesecake in the hot water, making sure to not tear the foil. The hot water should be about halfway up the sides of the springform pan. If it’s not add more hot water, making sure to not splatter any water into the cheesecake. Alternately, you can wait and pour the hot water in the pan after placing the cheesecake in the pan. Again, just make sure to not splatter any of the water into the cheesecake filling.
Making the filling & baking the cheesecake

- Add the cream cheese to the large bowl of a stand mixer. Beat the cream cheese on high speed until the cream cheese is light and creamy and free of any lumps. It’s VERY IMPORTANT to beat the cream cheese until there are absolutely no lumps in it before adding the other ingredients.
- Add the vanilla, sugar and one egg and mix until combined. Add the remaining eggs, one at a time, and mix on medium speed until well combined. Add the sour cream and whipping cream and mix to incorporate. The filling should be smooth, creamy, and slightly thick.

- Pour the filling over the crust. Pick up the pan and gently shake it to even out the filling. To ensure you do not tear a hole in the foil, make sure you do not shake the pan back and forth on a surface.
- Gently place the springform pan in the water bath in the preheated oven. Bake the cheesecake for 15 minutes, then reduce heat to 325 degrees and bake for approximately 50 more minutes until the cheesecake is slightly jiggly in the center. Turn the oven off and leave oven door slightly ajar. Leave the cheesecake in the oven for 30 minutes.
- Remove the cheesecake from the oven and remove the foil from around the pan. Transfer the cheesecake to a wire rack and allow it to completely cool, about 2 hours. Cover loosely with a piece of plastic wrap and refrigerate for at least 4 hours or overnight. Release and remove the springform ring, cut and serve.

This cheesecake is absolutely delicious on its own, but leave it to me, I couldn’t stop there. I made a quick and easy strawberry compote to serve on top of each slice. The compote took 5 minutes to make. Then I didn’t stop there either. I whipped up some fresh whipping cream to pipe on top. What more could you ask for? Both of them are listed on the recipe card below.
Click here to see how to make a perfect cheesecake with zero cracks every time!
Can I freeze this cheesecake?
Absolutely! This cheesecake freezes beautifully. Freeze for no more than 2 months, wrapped tightly. Thaw overnight in the refrigerator. Make sure to wrap it in 2 to 3 layers of plastic wrap, then in foil. Make sure to remove it from the springform pan and transfer it to a freezer safe plate. You might want to use the bottom of your springform pan for something else while your cheesecake is in the freezer. I personally like to freeze cheesecakes on a freezer safe plate, wrapped once in plastic wrap, and placed inside of a plastic pie carrier. Regardless, of whether or not you leave the bottom on the cheesecake, make sure to remove the outside ring before freezing.
Slicing tip

For perfect slices, use a sharp knife. Dip the knife in a tall glass of hot water, push straight down, making sure to cut all the way through the crust, and wipe it clean between cuts.
Strawberry Compote
Feel free to make this while the cheesecake bakes or even in advance if you prefer. It’s very easy.

- Add the water and cornstarch to a medium saucepan and whisk together until smooth. Place the pan over medium heat and add the sugar and strawberries. Bring to a simmer and cook for 5 minutes while stirring constantly and remove from heat.
- Using a potato masher, slightly mash some of the strawberries. This is optional. I do it to have more of the syrupy goodness. Allow compote to completely cool. It will thicken as it cools. Refrigerate the compote until ready to use.
- Feel free to use any other fruit for this recipe. If you use blueberries or blackberries, there’s no need to mash a few of them. There will be plenty of juice.

Here are more cheesecake recipes you might like…
Marbled Pumpkin Cheesecake with Gingersnap Crust
No-Bake Red White & Blue Cheesecake
Coconut White Chocolate Cheesecake
Cranberry White Chocolate Mousse Cheesecake
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Print
Creamy New York Cheesecake with Strawberry Compote
- Prep Time: 30 Minutes
- Cook Time: 1 Hour & 15 Minutes
- Total Time: 56 minute
- Yield: 12 Servings 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Description
This creamy New York Cheesecake is satiny smooth and each bite will melt on your tongue. It makes a great dessert for a special occasion.
Ingredients
CRUST
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of salt if using unsalted butter
FILLING
- 4 packages softened cream cheese, 8 ounces each
- 2 teaspoons pure vanilla extract
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy whipping cream
STRAWBERRY COMPOTE
- 2 tablespoons cornstarch
- 1/3 cup cold water
- 1/2 cup sugar
- 3 cups strawberries, halved
WHIPPED CREAM (optional)
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
Instructions
Preheat oven to 350 degrees.
CRUST
- Preheat oven to 350 degrees.
- Lightly spray or butter the insides of a 9-inch springform pan. I like to lightly butter mine, resulting in a very smooth crust. See picture above of the whole cheesecake.
- To a medium bowl, add the melted butter, cracker crumbs, sugar and salt and mix until all the crumbs are moistened with the butter. Using the bottom of a measuring cup, or your hands, press the crumbs firmly into the bottom and about half way up the sides of a 9-inch springform pan. Wrap the bottom and sides of the pan with heavy-duty foil. Place the springform pan on the middle rack of an oven and bake for 10 minutes until the crust is just set. Set the pan aside while preparing the filling.
FILLING
- Prepare the water bath. Move oven rack to the bottom third of the oven. Place a large pan, larger than the springform pan, on the oven rack. Make sure the pan is at least 2 inches deep. Fill the pan with at least 1 inch of boiling water. Leave the pan in the preheated oven while you prepare the filling. Alternately, you can leave the oven preheated oven, place the cheesecake in the pan in the oven, and then pour boiling water around it. If you do this, make sure no water splatters into the cheesecake filling.
- Add the cream cheese to the large bowl of a stand mixer. Using the whisk attachment, mix the cream cheese on high speed until the cream cheese is light and creamy and free of any lumps. Add the vanilla, sugar and eggs, one at a time, and mix on medium speed until well blended. Add the sour cream and whipping cream and mix to incorporate. Pour the filling over the crust. Pick up the pan and gently shake it to even out the filling. To ensure you do not tear a hole in the foil, make sure you do not shake the pan back and forth on a surface.
- Carefully, place the springform pan in the water bath in the preheated oven. Bake the cheesecake for 15 minutes, then reduce heat to 325 degrees and bake for approximately 50 more minutes until the cheesecake is slightly jiggly in the center. Don’t bake it until it doesn’t slightly jiggle or you will over bake it, and it won’t be as creamy. Turn the oven off and leave oven door slightly ajar. Leave the cheesecake in the oven for 30 minutes.
- Remove the cheesecake from the oven and remove the foil from around the pan. Transfer the cheesecake to a wire rack and allow it to completely cool, about 2 hours. Cover loosely with a piece of plastic wrap and refrigerate for at least 4 hours or overnight. Release and remove the springform ring, cut and serve.
- Cover leftovers with plastic wrap, and refrigerate for up to 5 days.
STRAWBERRY COMPOTE
- Add the water and cornstarch to a medium saucepan and whisk together until smooth. Place the pan over medium heat and add the sugar and strawberries. Bring to a simmer and cook for 5 minutes while stirring constantly and remove from heat. Using a potato masher, slightly mash some of the strawberries. This part is optional. I do it to have more syrupy goodness. Allow compote to completely cool. It will thicken as it cools. Refrigerate the compote until ready to use.
WHIPPED CREAM (optional)
- Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed for about 1 minute. Add the vanilla and sugar and mix on high speed until medium-stiff peaks form about 1 minute. Place dollops of the cream around the edges of the cheesecake, or pipe it on with a pastry bag. I usually don’t pipe the whipped cream onto the cheesecake until the following day when I’m ready to serve it.
Notes
- It’s always important when whisking cream cheese, to whisk it until it’s very light and creamy and free of all lumps before adding other ingredients.
- This cheesecake can be refrigerated for up to 5 days, and frozen for up to 2 months.
- For neat slices, use a sharp long knife. Dip the knife in a tall glass of hot water, and wipe the knife clean between cuts.