New York Style Cheesecake Recipe
Classic cheesecake served with a fresh fruit compote.
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Ingredients
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Crust
Cheesecake Filling
Fruit Compote
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes until set. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- 4
Add other ingredients
Add in the sour cream, vanilla extract, and lemon juice. Mix until smooth. Then, add the eggs one at a time, beating well after each addition.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the oven at 325°F (160°C) for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for an hour.
- 6
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to set completely.
Fruit Compote Preparation
- 7
Make the compote
In a small saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook until the berries soften and release their juices, about 5-7 minutes.
- 8
Cool the compote
Remove from heat and let it cool to room temperature. It will thicken as it cools.
Serving
- 9
Serve the cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Slice and serve with the fruit compote drizzled over the top.
