New York Cheesecake Recipe
Classic cheesecake topped with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool while preparing the filling.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing well after each addition.
- 4
Incorporate the Eggs
Add the eggs, one at a time, mixing on low speed until just combined. Do not overmix. Finally, add the flour and mix until just incorporated.
- 5
Bake the Cheesecake
Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.
Berry Compote
- 7
Prepare the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently and bring to a simmer.
- 8
Cook the Compote
Cook for about 10 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly. Remove from heat and let cool.
- 9
Serve
Once the cheesecake has chilled, remove it from the springform pan and slice. Top each slice with the berry compote before serving.