New York Cheesecake with Strawberry Sauce

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.

Gradually add the sugar and vanilla extract, beating until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the sour cream until the mixture is smooth and creamy.

Bake the Cheesecake:

Pour the cheesecake batter over the prepared crust in the springform pan.

Place the pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Prepare the Strawberry Sauce:

In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and become soft, about 5-7 minutes.

In a small bowl, dissolve the cornstarch in water. Stir the cornstarch mixture into the strawberry mixture.

Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and let it cool.

Prep Time: 20 minutes | Cook Time: 50 minutes | Chilling Time: 4 hours | Total Time: 5 hours 10 minutes