New York Cheesecake Recipe
Graham cracker crust, berry compote, hand-whipped cream.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Whipped Cream
Method
Crust Preparation
- 1
Make the Graham Cracker Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Filling Preparation
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, and mix until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing on low speed until just combined. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 4
Make the Berry Compote
In a small saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring gently, until the berries have softened and the mixture has thickened slightly. Remove from heat and let cool.
Whipped Cream Preparation
- 5
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form. Refrigerate until ready to serve.
Serving
- 6
Serve the Cheesecake
Slice the chilled cheesecake and serve with a generous spoonful of berry compote and a dollop of whipped cream on top.
