This cheesecake recipe has the tangy flavor of a New York–style cake and is topped with a chunky strawberry sauce made from fresh strawberries. It starts with a press-in crumb crust that’s filled with a batter made with cream cheese and a little lemon for a balance of sweet and tart. While the cake bakes—no need for a water bath—and then gradually cools to avoid cracks, make the strawberry sauce. When both are chilled, pour the sauce over the cheesecake and serve for birthdays, holidays, or any special occasion.
Special equipment: You’ll need a 9-inch springform pan for this recipe.
Game plan: The following baking method may seem time-consuming and (admittedly) strange, but it results in a smooth cheesecake without having to use a water bath. If time permits, make this cake a day in advance—it’s best after being refrigerated overnight.
For the strawberry topping:
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