This 1960s copycat version brings back all those old-fashioned bakery flavors that made Utica famous for its Italian-American desserts back in the 1960s.
This is a cheesecake that has all the same texture, but still keeps its velvety smooth, delicious forkful in every bite, and is not too sweet.
It’s a timeless dessert that will bring you back to the past with that simple elegance and never goes out of style.
Whether you remember enjoying a slice from your favorite Utica bakery or you’re baking this for the first time, this classic cheesecake captures that true New York comforting dessert experience.
Then I moved to Florida and started making this copycat version. We hope you enjoy.
This is a step-by-step, easy recipe, with some adaptations.
Scroll down for this recipe card at the end.
Why You Will Love This Copycat Cheesecake
- Authentically old-fashioned - a true taste of 1960s Utica, New York nostalgia.
- Tried and true-baked with easy-to-find ingredients that have stood the test of time.
- Creamy and smooth-with that signature bakery-style flavor and texture, and an adapted version.
- Perfect for any occasion -holidays, birthdays, or a traditional Sunday family dinner dessert.
- This cheesecake isn’t just a dessert -it’s a slice of Utica’s sweet history, recreated right in your kitchen, you will be proud of.
Beating is key
During the times I was learning to bake, there was one thing I stuck to that was foolproof.
I put my timer on for 5 minutes and whip with the electric mixer the cream cheese and sugar.
Adding the eggs, flavorings, and then sour cream at the end for another 2 to 3 minutes makes this so smooth and creamy.
Tips for Making Our Copycat Cheesecake
- Preheat the Oven to 400 then lower it to 325 degrees
- Always put a pan of water in the oven while baking
- Line the springform pan with parchment for easy removal
- Always use the cream cheese at room temperature and eggs
- Leave the cheesecake when done with the oven shut off for an extra 30 minutes
- Refrigerate for 5 hours before serving.
Tools You Will Need
- Springform Pan
- Parchment Paper
- Measuring Cup
- 5-quart Mixing Bowl
- Measuring Spoons
- Large Baking Pan for Water Bath
Crust or crustless
The original is crustless, and for your convience for crust lovers, we added a crust version recipe to the card below.
Make a homemade glaze with fresh fruits or dust this with powdered sugar for a plain delicious slice.
The topping can be whatever you prefer so adapt this recipe any way your family prefers.
My hometown has so many wonderful creations and often referred to as Little Italy for some many ethnic authentic dishes, some famous for just the area like Greens and Beans,Tomato Pie, Italian Greens, Italian Lemon Ice, Pizza Fritta, Chicken Riggies, Upside Down Pizza, Pusties and Chocolate Cookies.
Pin for later Strawberry Cheesecake Copycat
Final Thoughts: Making this New York Copycat Cheesecake
This Copycat Utica New York Cheesecake is one of our all-time favorite ways to preserve a bite of local history and family tradition.Every bite brings back memories of the classic Italian bakeries and home kitchens that made Utica’s desserts so popular.
Whether you serve it plain, topped with fresh strawberries, or with a drizzle of chocolate or even a red raspberry sauce, this cheesecake dessert is sure to impress.
This old-fashioned recipe reminds everyone why vintage desserts never go out of style.
Making this cheesecake will bring back a timeless dessert from Uticans and those who moved with that memory of the best childhood bakery cheesecake in mind for generations.
Strawberry Cheesecake Copycat Utica New York
Yield: 12
prep time: 18 Mcook time: 1 H & 10 Mtotal time: 1 H & 28 M
This is a copycat recipe from my hometown, Utica, New York. A popular, delicious, creamy cheesecake that everyone grew up enjoying in the 1960s.
ingredients:
- You will need a 9-inch springform pan for this cheesecake
- I lined mine with parchment paper for easy removal and sprayed it with cooking oil. Cut to fit, making a collar for along the rim and then a circle for the bottom of the pan. Spray all exposed areas with cooking spray.
- Get a 13 x 9 baking pan and fill it halfway with regular tap water, and set it on the lowest rack.
- Preheat the oven to 400 degrees, then lower the heat to 325 degrees for baking. Don't forget this step.
- 4 packages of cream cheese
- 5 eggs
- 1 cup of sugar
- 1/4 cup sour cream
- 1 teaspoon regular, pure vanilla ( lemon extract if you prefer a different flavor and add 1 tablespoon of zest)
- 1 pound of fresh strawberries, hulled and washed, set aside
- 1 recipe of glaze, or use a jar of strawberry ice cream topping, or use strawberry jelly ( glaze recipe to follow below)
instructions:
How to cook Strawberry Cheesecake Copycat, Utica, New York
- This recipe is usually crustless. If you prefer a crust, here is the recipe:
- 3 cups shortbread cookies or graham crackers, crushed in a food processor
- 2 tablespoons sugar
- 5 tablespoons butter, melted
- 1/4 teaspoon cinnamon (optional)
- Mix together and place on the bottom of the pan. Bake for 5 minutes at 400 degrees. That will keep crumbs from floating to the top.
- Note: If you skip that step, crumbs will float to the top after pouring the batter on the crust.
- Filling:
- In an industrial mixer, beat 4 packages of cream cheese with the cup of sugar for 5 minutes.
- Add the eggs and beat for 1 minute, then add the flavoring, sour cream, and continue for 2 more minutes until well blended.
- Pour batter into a prepared and lined parchment springform pan ( crust goes in first if using)
- I have done both crustless and crust kinds of cheesecake. Our family likes the crust-style cheesecake.
- Set the baking 13 x 9 water-filled pan on the bottom rack.
- Place the cheesecake springform pan in the middle rack.
- Bake for 1 hour or until the middle is set. If it begins to brown or burn, place foil over the top.
- Shut off the oven and leave in there for 30 minutes.
- I chill this cheesecake before removing the outer ring.
- After making the topping, I also chill it for at least 5 hours before serving.
- Make the topping:
- For HOMEMADE GLAZE:
- 1 cup pureed berries
- 1/2 cup sugar
- 1/ 1/2 tablespoons corn starch
- 3/4 cup water (dissolve the corn starch in the water)
- Bring berries and sugar to a boil. Add the corn starch and water mixture and cook, stirring constantly, until this thickens. The glaze will be clear and thicken when done. Cool. Dip each whole berry in this cooled mixture and place on the cheesecake.
Calories
520
520
Fat (grams)
22
22
Sat. Fat (grams)
11
11
Carbs (grams)
27
27
Net carbs
19
19
Sugar (grams)
22
22
Pin for later Strawberry Cheesecake Copycat
