New York Cheesecake Recipe
Your choice of raspberry or blueberry sauce.
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Ingredients
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Crust
Filling
Sauce
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Pour the melted butter over the mixture and stir until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to beat until well combined. Mix in the sour cream and vanilla extract until smooth.
- 4
Add eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to over-mix.
- 5
Pour and bake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for about 60-70 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
Sauce
- 6
Prepare the sauce
In a saucepan over medium heat, combine the fresh raspberries or blueberries, granulated sugar, and water. Cook until the berries start to break down and release their juices, about 5-7 minutes.
- 7
Thicken the sauce
In a small bowl, mix cornstarch with a little water to create a slurry. Add this to the berry mixture along with lemon juice, stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
Serving
- 8
Chill and serve
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight. To serve, slice the cheesecake and top with the berry sauce of your choice. Enjoy!
