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Creamy New York Style Cheesecake Recipe with Easy Berry Compote Topping

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A silky, creamy New York style cheesecake with a tangy berry compote topping that balances richness with fresh, bright flavors. This recipe uses a gentle baking method to achieve a smooth, dense texture without cracks.

Ingredients

Scale
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 2 cups (300g) mixed berries (fresh or frozen)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest (optional)

Instructions

  1. Preheat your oven to 325°F (160°C). Position the rack in the center.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbs are moistened and clump together when pressed.
  3. Press the crust evenly into the bottom (and optionally up the sides) of a 9-inch springform pan. Chill in the fridge while preparing the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (2-3 minutes). Scrape down the sides.
  5. Gradually add 1 cup sugar and beat until fully incorporated and silky.
  6. Mix in sour cream, vanilla extract, and salt gently.
  7. Add eggs one at a time, mixing on low speed after each addition. Do not overbeat.
  8. Sift flour over the mixture and fold in gently until just combined.
  9. Pour the filling over the chilled crust and smooth the top. Tap the pan lightly to release air bubbles.
  10. Bake for 55–65 minutes until edges are set but center jiggles slightly.
  11. Turn off the oven and leave cheesecake inside with door slightly open for 1 hour to cool slowly.
  12. Remove from oven and chill in the fridge for at least 4 hours or overnight before removing pan sides.
  13. To make the berry compote, combine berries, sugar, lemon juice, and zest in a saucepan. Simmer over medium heat for 8–10 minutes until thickened but berries remain intact. Cool before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracking. Avoid overmixing eggs to prevent air bubbles. Use a water bath by wrapping the springform pan in foil and placing it in a shallow pan of water to prevent cracks and drying. Slow cooling in the oven with door slightly open is crucial to prevent cracks. Chill cheesecake overnight for best texture and flavor. Berry compote can be made up to 3 days ahead and stored refrigerated.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, berry compote, easy cheesecake recipe, dessert, baked cheesecake, springform pan cheesecake

Find it online: https://sparklespoon.com/creamy-new-york-style-cheesecake-recipe-with-easy-berry-compote-topping/