New York Style Cheesecake |

Last month, during the week before Mother’s day, I posted desserts that represented all the mothers in my life and bragged on them a bit. This week was supposed to be the Father’s day version of that.

Buuuuuuttt…. this week has sort of experienced a hostile takeover by 4th of July recipes, totally pushing my Father’s day posts out of the way. Which, you know, is kind of okay. I mean, we’re flexible here. I can roll with it. And red, white, and blue food is just so pretty– I just couldn’t resist!

It just means I’ll have an extra post or two running through the weekend. Any complaints?

That’s a rhetorical question. Don’t answer it.

So anyway. New York Cheesecake is my Father-in-law’s favorite dessert (according to my MIL), and I couldn’t have been more plumb-happy to whip up and devour another cheesecake! In fact, I think it’s nudged my ricotta cheesecake out of the “favorite cheeseecake” spot. It’s so smooth and creamy! *swoon*

Although… if I’m being honest, my favorite cheesecake will always be the cheesecake on my fork at the moment. So it’s pretty much a big, fat joke for me to even attempt to play favorites here anyway.

Despite my inability to pick a favorite cheesecake, I’m telling you this recipe is good. The sour cream makes it INCREDIBLY smooth. The whipped cream on top hides any imperfections (taking away any cheesecake-making anxieties) and also creates a killer taste combo with the strawberries. Perfect for summertime!

New York Style Cheesecake |

Thanks to my Father-in-law for prompting me to make this heavenly cheesecake. And an even bigger thanks to him for being such a great influence in my husband’s life. My husband is an incredibly hard worker, ridiculously dependable, and always willing to serve, which are all traits he learned from his dad. And I am eternally grateful.

So. In a nutshell… the moral of today’s story is: hug a dad and eat some cheesecake!

New York Style Cheesecake |

New York Style Cheesecake

Yield: 8 big slices


For the Crust:

  • 12 graham crackers
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar

For the Filling:

  • seven 8-ounce packages cream cheese, room temperature
  • 2 1/4 cups sugar
  • 1/2 cup all-purpose flour
  • 1 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 5 large eggs


  • 8 ounces Cool Whip
  • 1 lb. sliced strawberries


  1. Preheat the oven to 350ºF.

For the Crust:

  1. In a food processor, blend together all of then ingredients until they form a moist, crumbly mixture.
  2. Press mixture into bottom of a 10" springform pan and up the sides as much as you can.
  3. Bake for 15 minutes, and then let cool completely.

For the Filling:

  1. Using an electric or stand mixer, beat the cream cheese until smooth. Mix in the sugar, flour, sour cream, and vanilla. Mix in the eggs, one at a time, mixing in between each addition.
  2. Pour filling into the crust.
  3. Bake for 45 minutes*. Reduce oven temperature to 325ºF and bake for 30 minutes more. Turn off oven and leave door slightly ajar for 1 hour.
  4. Transfer to wire rack and let cool completely. Chill for at least 6 hours and until ready to serve.
  5. Top with whipped cream and sliced strawberries before serving.


*Optional: before baking, set pan inside a large, shallow roasting pan. Carefully ladle boiling water into roasting pan to reach halfway up sides of springform pan. This will keep the cheesecake from cracking along the top.

Since I don't care about cracking (I'm covering them all up with whipped cream and berries), I don't do this extra step... also because it's just that much more work. But if avoiding the cracks on the top are important to you, be sure to add this extra step!

Recipe source: Martha Stewart


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