New York Cheesecake With Seasonal Fruit Recipe

Preheat oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside with a double layer of heavy-duty foil to prevent water seepage during the water bath.

Combine graham cracker crumbs, 1/4 cup granulated sugar and 1/4 tsp salt in a bowl. Stir in melted butter until mixture resembles wet sand and holds when pressed.

Press the crumb mixture evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or flat glass. Chill in the refrigerator while preparing the filling (10–15 minutes).

Bake the crust for 10 minutes to set. Remove from oven and let cool slightly while you prepare the filling. Keep oven on at 325°F (160°C).

Reduce oven temperature to 300°F (150°C) if your oven runs hot; otherwise keep at 325°F. Make sure all filling ingredients are at room temperature to ensure a smooth, lump-free batter.

Beat cream cheese

Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add sugars and starch

Add 1 cup granulated sugar and 1/4 cup light brown sugar to the cream cheese and beat on medium-low until incorporated, about 1–2 minutes. Add 2 tsp cornstarch and 1/2 tsp salt and mix until just combined.

Incorporate eggs

Add eggs one at a time, beating on low speed and scraping the bowl between additions. Do not overbeat after eggs are added — mix until just combined to avoid incorporating excess air.

Add dairy and flavor

With the mixer on low, add sour cream, heavy cream, vanilla extract, and the 1.5 tbsp fresh grated ginger. Mix until smooth and fully combined. Finally, stir in 1/4 cup ice wine by hand with a spatula to incorporate gently.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the foil-wrapped springform pan into a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath (bain-marie).

Bake in the preheated oven until the edges are set and the center still jiggles slightly when the pan is shaken — about 50–70 minutes depending on oven and pan. Rotate the roasting pan once halfway through baking for even browning if desired.

Turn off the oven and crack the oven door. Let the cheesecake cool in the turned-off oven for 1 hour to reduce the chance of cracks. After an hour, remove from the water bath and peel off the foil. Cool completely on a wire rack for another hour.

Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight (8–12 hours) to set fully and develop flavor.

About 30–60 minutes before serving (or while the cheesecake is chilling), make the fruit compote. Place the 3 cups seasonal fruit, 1/4 cup granulated sugar, 1 tbsp lemon juice, 2 tbsp ice wine and 1 tsp grated ginger in a medium saucepan over medium heat.

Stir and bring to a gentle simmer. Cook, stirring occasionally, until the fruit softens and releases juices, about 6–8 minutes for berries or small-diced stone fruit; longer if using larger pieces. Smash a few pieces with the back of a spoon if you prefer a slightly saucier compote.

Mix the cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) until smooth, then stir it into the compote and simmer another 30–60 seconds until the mixture thickens slightly. Remove from heat and let cool to room temperature; it will thicken more as it cools.

Taste and adjust sweetness or acidity by adding up to 1–2 tsp more sugar or a squeeze more lemon if needed. Stir in 1 tsp coarse sugar if you want a little sparkle on top of the fruit when plated.

If you prefer a glossy glaze, stir in an additional tablespoon of ice wine while the compote is warm. Let compote cool completely before spooning over the chilled cheesecake to prevent sogginess.

Run a thin palette knife around the edge of the chilled cheesecake to loosen it from the pan ring, then release the springform and transfer the cheesecake to a serving plate.

Lightly brush the top edge of the cheesecake with up to 2 tbsp extra ice wine, or drizzle a small amount over the center for extra flavor. This step is optional and best done just before serving.

Spoon the cooled seasonal fruit compote over the center of the cheesecake, leaving a visible cheesecake rim for a classic presentation. Alternatively, arrange fresh whole berries or sliced fruit attractively on top and spoon the compote sparingly.

Dust the exposed cheesecake edge with a light sprinkle of powdered sugar if desired. Chill assembled cheesecake for 15–30 minutes to set the topping before slicing cleanly.

Slice with a hot, dry knife (wipe between cuts) into 12 equal slices. Serve chilled, with additional ice wine on the side if desired.