New York Cheesecake, Seasonal Fruit Compote Recipe

Prepare pan

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Wrap the outside of the springform with a double layer of foil if you plan to use a water bath.

Combine graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and sprinkle the salt. Stir with a fork until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the base of a measuring cup or a flat-bottomed glass. Bake for 8-10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (160°C) for baking the cheesecake.

Bring all filling ingredients (cream cheese, sour cream, eggs, heavy cream) to room temperature before starting to prevent lumps and overbeating.

Using a stand mixer with the paddle attachment or an electric hand mixer on low speed, beat the room-temperature cream cheese until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl.

Add the granulated sugar and beat on low speed until incorporated and smooth (about 1–2 minutes). Scrape down the bowl.

Add the sour cream, heavy cream, vanilla extract, and lemon zest. Mix on low speed until combined.

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Avoid whipping too much air into the batter — mix only until just combined.

Sprinkle the flour (or cornstarch) over the batter and fold in on low speed just until combined. Give a final scrape and fold by hand to eliminate any pockets of unmixed ingredients. The batter should be smooth and pourable.

Pour the filling into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Place the springform pan into a large roasting pan. Pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath; alternatively, bake without a water bath but expect slightly more cracking. Carefully transfer to the oven set to 325°F (160°C).

Bake for 55–70 minutes until the edges are set and lightly puffed but the center still has a slight jiggle (about two inches in from the edge). The top should be pale golden, not dark brown.

Turn off the oven. Crack the oven door and let the cheesecake cool slowly in the oven for 1 hour to minimize cracking.

After the hour, remove the cheesecake from the water bath and cool completely on a wire rack for 1–2 hours. Refrigerate the cheesecake (unmolded or with the springform locked) for at least 6 hours or preferably overnight to firm up and develop flavor.

About 30–45 minutes before serving, prepare the compote so it has time to cool and thicken. In a small saucepan combine the mixed seasonal fruit, granulated sugar, lemon juice, and 2 tablespoons water.

Heat the mixture over medium heat, stirring occasionally, until the fruit releases juices and the sugar dissolves (3–6 minutes for berries; slightly longer for firmer stone fruits).

If you want a thicker, glossy compote, mix the cornstarch with 1 teaspoon cold water to make a slurry, then whisk the slurry into the simmering fruit. Cook for another 1–2 minutes until the compote thickens slightly. If using only very juicy berries and you prefer a looser compote, you can skip the slurry.

Turn off the heat and stir in 1 teaspoon unsalted butter for sheen and a rounded flavor. Taste and adjust sweetness or lemon juice as needed. Allow the compote to cool to room temperature; it will continue to thicken as it cools.

If desired, gently loosen the cheesecake from the springform sides with a thin knife and remove the outer ring. For a cleaner look, run a warm, clean knife around the edge before slicing.

Optional topping: whisk together the 1/2 cup sour cream (or crème fraîche) with 1 teaspoon powdered sugar and spread a thin layer over the top of the chilled cheesecake or serve dolloped on each slice.

Spoon a generous tablespoon (or more to taste) of the seasonal fruit compote over each slice just before serving. Garnish with a little fresh mint or a sprinkle of lemon zest.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for neat slices. Serve chilled.