Manhattan Deli Cheesecake Recipe

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

Combine graham cracker crumbs, 2 tbs sugar, melted butter, and salt in a bowl. Mix until the crumbs are evenly moistened and hold 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 bottom of a measuring cup or glass.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Lower oven to 325°F (160°C) if not already set. Place a kettle of water on to boil for a water bath (see step).

Beat cream cheese

In a large bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add sugar and sour cream

Add 1 cup sugar and sour cream to the cream cheese and beat on low-to-medium until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Incorporate eggs

Add the eggs one at a time, beating only until just combined after each addition. Avoid overbeating to reduce air incorporation which causes cracking.

Add vanilla extract, lemon zest (if using), and flour. Mix on low speed until blended. Pour in heavy cream and mix just until smooth and slightly loose – do not overmix.

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

Prepare a water bath: wrap the outside of the springform pan (bottom and sides) securely with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan and pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes. The center should be slightly jiggly (a 1–2 inch radius) but the edges set. Do not wait for it to be fully firm—carryover will finish it.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to minimize cracking.

Remove the pan from the water bath and discard water. Run a knife around the edge to loosen (optional). Cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 6 hours or preferably overnight.

If using frozen berries, thaw slightly. In a medium saucepan combine berries, 1/2 cup sugar, and 2 tbs water over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook 5–8 minutes until berries release juices and soften. For strawberries, chop them to promote saucy consistency.

Mix cornstarch with 1 tbs cold water to make a slurry. Stir slurry into the simmering berries and cook 1–2 more minutes until sauce thickens to desired consistency.

Remove from heat and stir in lemon juice and 1 tsp butter if using for gloss. Taste and adjust sugar or lemon to your liking. Cool to room temperature; sauce will thicken further as it cools.

If you prefer a very smooth sauce, press through a fine-mesh sieve to remove seeds and pulp, then cool.

When cheesecake has chilled and set, remove the springform ring. Spoon blueberry or strawberry sauce over the top. You can swirl some into the surface for a marbled look before the sauce fully sets.

Garnish with whipped cream and fresh berries if desired. For clean slices, run a sharp knife under hot water, wipe dry, and slice; repeat between each slice.

Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4–5 days; keep sauce in a separate container if you prefer to spoon on individual servings.