Brooklyn Style Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 10-inch springform pan with 1 tablespoon softened butter. Sprinkle 1 tablespoon granulated sugar around the greased sides and tilt the pan to evenly coat; tap out excess.

Combine graham cracker crumbs (1 3/4 cups), 2 tablespoons granulated sugar and 1/4 teaspoon salt in a bowl. Pour in 1/2 cup melted butter and stir until evenly moistened and texture holds when pressed.

Press the crumb mixture into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Bake crust for 8–10 minutes, until fragrant and set. Remove from oven and let cool while preparing filling. Reduce oven temperature to 325°F (160°C).

Reduce oven temperature to 325°F (160°C) if not already set. Arrange a rack in the lower third of the oven. Place a shallow roasting pan on the rack (for later water bath) or plan to wrap the outside of the springform with foil.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the 40 ounces room‑temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl as needed.

Add 1 3/4 cups granulated sugar and 1/2 teaspoon salt. Beat on low-to-medium speed until sugar is incorporated and mixture is smooth, about 1–2 minutes. Scrape down the bowl.

Add the 1 cup sour cream, 1/4 cup whole milk and 2 teaspoons vanilla extract. Mix on low speed until combined.

Add the eggs one at a time (5 whole eggs), mixing just until incorporated after each addition. Mix in 1 egg yolk in the same way. Do not overbeat—minimize incorporated air to prevent cracking.

Sift in 2 tablespoons all‑purpose flour and mix briefly on low speed until evenly incorporated and batter is silky. Scrape down the bowl and ensure no streaks of cream cheese remain.

Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles. Optionally run a thin offset spatula around the inside edge to knock down any trapped air.

Prepare a water bath: bring a kettle of hot water. If using foil, wrap the outside of the springform tightly in two layers of heavy-duty foil to prevent water seepage. Place the springform in a roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform (careful not to splash water into the filling).

Bake at 325°F (160°C) for 55–70 minutes. The center should still have a slight wobble (like gelatin) and the edges will be set and lightly puffed. Avoid overbaking.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, carefully remove the springform from the water bath and remove foil if used. Let cool to room temperature on a rack for 1–2 hours.

Chill the cheesecake: cover loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, for best texture and cleaner slices.

Combine 3 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a medium saucepan over medium heat.

Bring mixture to a gentle simmer, stirring occasionally. If using frozen berries, cook a few minutes longer until thawed and juices release.

For a thicker compote: dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry. Stir slurry into simmering berries and cook 1–2 minutes more until compote thickens slightly. Taste and adjust sugar or lemon if needed. Remove from heat and let cool to room temperature (compote will thicken further as it cools). Reserve for serving; can be made up to 3 days ahead and refrigerated.

Chill a mixing bowl and beaters (or whisk) in the fridge for 10–15 minutes for best results. Pour 1 1/2 cups cold heavy cream into the chilled bowl.

Add 2 tablespoons powdered sugar, 1 teaspoon vanilla extract and 1/8 teaspoon fine salt. Whip on medium-high speed until soft peaks form for a light dollop, or medium peaks for piping (do not overwhip into grainy butter). Keep chilled until ready to serve.

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

Spoon berry compote over the center of the cheesecake (or serve on the side). Add dollops of house whipped cream around the slices or a large swirl on top. Garnish with a few whole fresh berries and optional lemon zest for brightness.

Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve chilled.