New York Cheesecake Recipe
Whipped to perfection and topped with a berry coulis.
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Ingredients
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Crust
Filling
Berry Coulis
Finish / Optional
Method
Crust
- 1
- 2
Make crust
Melt the unsalted butter in a small saucepan or microwave. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt. Pour the melted butter over the crumbs and stir until evenly moistened and the mixture holds together when pressed.
- 3
Form crust
Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared 9-inch springform pan using the bottom of a measuring cup or glass. Bake crust 10 minutes in the preheated oven. Remove and set aside to cool while you make the filling. Reduce oven temperature to 325°F (163°C).
Filling
- 4
Soften and beat cream cheese
Reduce oven to 325°F if not already. Cut cream cheese into chunks and let sit at room temperature until very soft (about 30–60 minutes). In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
- 5
Add sugars and dairy
Add 1 cup granulated sugar and 1/4 teaspoon fine salt to the cream cheese and beat on medium speed until combined and slightly creamy, about 1–2 minutes. Mix in sour cream and heavy cream until incorporated and smooth, scraping the bowl frequently.
- 6
Add eggs and flavorings
With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition—do not overbeate. Add the extra egg yolk and vanilla extract, stirring only until blended. Stir in lemon zest and the 2 tablespoons flour until just incorporated; avoid whipping air into the batter.
- 7
Prepare for baking
Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. If using a water bath (recommended for even baking and to minimize cracking), place the foil-wrapped springform pan into a larger roasting pan; carefully pour hot (not boiling) water into the roasting pan to come about 1 inch up the outside of the springform pan.
- 8
Bake
Bake at 325°F (163°C) for 55–70 minutes. The edges should be set but the center will still slightly jiggle when you gently shake the pan. Avoid overbaking to keep the texture creamy.
- 9
Cool slowly to prevent cracks
Turn the oven off, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. After an hour, remove the cheesecake from the water bath (if used) and from the oven. Run a thin knife around the edge of the cake to loosen from the pan to help prevent cracking as it contracts while cooling.
- 10
Chill
Let the cheesecake cool completely at room temperature (about 1–2 hours), then cover loosely with plastic wrap and refrigerate at least 8 hours, preferably overnight, until fully set and chilled.
Berry Coulis
- 11
Cook berries
In a small saucepan, combine 2 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sugar dissolves, about 6–8 minutes.
- 12
Thicken and strain
In a small bowl, whisk together 1/2 teaspoon cornstarch and 1 tablespoon cold water until smooth. Stir the slurry into the bubbling berries and cook 1 more minute until slightly thickened. Remove from heat. For a smooth coulis, pour the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract juices and discard seeds; for a chunkier sauce, skip straining.
- 13
Cool
Allow the coulis to cool to room temperature, then chill in the refrigerator until ready to use. The coulis will thicken slightly as it cools.
Finish / Serve
- 14
Unmold and garnish
When the cheesecake is fully chilled, remove the springform ring. If desired, dust the top lightly with 1 tablespoon powdered sugar. Spoon the chilled berry coulis over the center of the cheesecake or serve on the side. Garnish with 1/2 cup fresh berries.
- 15
Slice cleanly
For clean slices, run a sharp knife under hot water, dry it, then make a cut, wiping the knife between cuts. Serve chilled. Leftovers keep tightly covered in the refrigerator for up to 4–5 days.