New York Style Cheesecake Recipe
Seasonal fruit compote
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Ingredients
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Cheesecake
Fruit Compote
Method
Cheesecake Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and salt. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool.
- 3
Mix the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, mixing until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the oven for 50-60 minutes or until the edges are set, but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 6
Chill
After the cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours or overnight before serving.
Fruit Compote Preparation
- 7
Prepare the Fruit
In a medium saucepan over medium heat, combine the mixed seasonal fruits, granulated sugar, lemon juice, and water.
- 8
Cook the Compote
Cook the mixture, stirring gently, until the fruits begin to release their juices and the mixture starts to simmer, about 5-7 minutes.
- 9
Thicken the Compote
In a small bowl, mix the cornstarch with a little water to create a slurry. Stir this into the fruit mixture and cook for another 2-3 minutes until thickened.
- 10
Cool and Serve
Remove the compote from heat and let it cool. Serve over the chilled cheesecake.
