New York Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23cm) springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, almond flour, sugar, and salt. Pour melted butter over crumbs and stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for compactness.

Bake crust for 10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).

Lower the oven to 325°F (160°C) if not already set. Place a shallow roasting pan on the oven rack where the cheesecake will bake (for water bath).

In a large bowl, beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add granulated sugar and beat on medium-low until incorporated and creamy, about 1–2 minutes. Scrape down the bowl again.

Add sour cream, heavy cream, vanilla extract, and lemon zest. Mix just until combined.

Add eggs one at a time, mixing on low speed after each addition until just combined. Add extra yolk and mix briefly. Scrape down the bowl as needed—do not overbeat.

Sprinkle flour over the batter and fold or mix on low just until incorporated. Batter should be smooth and pourable but not frothy.

Pour filling over the warm crust and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Set the wrapped pan into the shallow roasting pan in the oven and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Rotate the pan halfway through if your oven has hot spots.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce cracking. After one hour, remove the cheesecake from the water bath, unwrap foil, and cool completely on a wire rack for another hour.

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

In a small saucepan, combine frozen wild blueberries, sugar, lemon zest, and salt. Cook over medium heat until the berries release juices and the mixture begins to bubble, about 5–7 minutes.

Whisk cornstarch into cold water until smooth to make a slurry. Stir slurry into the simmering berries and cook for 1–2 more minutes until the compote thickens. Add lemon juice and simmer another 30 seconds.

Taste and adjust sweetness or lemon as needed. Remove from heat and let cool to room temperature; the compote will thicken further as it cools. Refrigerate if not using immediately.

Preheat oven to 350°F (175°C) and line a small baking sheet with parchment paper.

In a small bowl, toss sliced almonds with flour, brown sugar, orange zest (if using), and salt. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture clings together in small clusters.

Spread in a single layer on the prepared baking sheet and bake 6–8 minutes, stirring halfway, until golden and crisp. Watch carefully to prevent burning.

Remove from oven and let cool completely on the sheet; crisp will become crunchy as it cools. Break into pieces for garnish.

In a small heavy-bottomed saucepan, combine granulated sugar and water over medium heat. Without stirring, let the sugar dissolve and cook until it turns a deep amber color, occasionally swirling the pan for even caramelization (about 6–8 minutes).

When sugar reaches deep amber, remove pan from heat and carefully whisk in the cold butter until fully melted (mixture will bubble).

Slowly whisk in the warm heavy cream until smooth. Add maple syrup, sea salt, and vanilla extract. If any hardened sugar forms, return to very low heat and whisk until smooth.

Let the caramel cool slightly, then transfer to a jar. The caramel will thicken as it cools. Keep at room temperature for several hours or refrigerate for longer storage (reheat gently before using).

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

Spoon a generous layer of wild blueberry compote over the top center of the cheesecake, allowing some to drip toward the edges.

Scatter pieces of almond crisp over the compote and around the top edge for texture.

Drizzle maple caramel in a thin stream across the compote and crisp, or serve extra caramel at the table.

Dust with a light sprinkle of powdered sugar and garnish with fresh mint leaves if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Serve chilled. Leftovers keep well refrigerated for up to 4 days; add extra compote and caramel when serving if chilled.