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Creamy New York Style Cheesecake Recipe with Easy Berry Topping

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A rich and creamy New York style cheesecake with a buttery graham cracker crust and a fresh, tangy berry topping. Perfect for any occasion, this dessert is easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar (for crust)
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 4 packages (8 oz each / 900g total) full-fat cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) sour cream
  • 2/3 cup (160ml) heavy cream
  • 1 tablespoon lemon zest (optional)
  • 2 cups (300g) mixed fresh berries (strawberries, blueberries, raspberries)
  • 1/4 cup (50g) granulated sugar (for topping)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, melted butter, and a pinch of salt. Stir until mixture resembles wet sand. Press firmly and evenly into bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy (2-3 minutes). Gradually add 1 1/4 cups sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing just until combined after each. Blend in sour cream, heavy cream, and lemon zest until silky smooth.
  3. Pour batter over cooled crust and smooth top. Place springform pan inside a larger roasting pan. Fill roasting pan with hot water halfway up sides of springform pan to create a water bath. Bake at 325°F (160°C) for about 1 hour and 15 minutes, until edges are set but center jiggles slightly.
  4. Turn off oven and crack door open. Let cheesecake cool inside oven for 1 hour. Remove from water bath, run knife around edges, and cool completely on wire rack. Cover and refrigerate for at least 4 hours or overnight.
  5. In a small saucepan, combine mixed berries, 1/4 cup sugar, and lemon juice. Cook over medium heat until berries release juice, about 5 minutes. Stir in cornstarch slurry and cook 2-3 minutes until thickened. Let cool completely.
  6. Remove sides of springform pan and transfer cheesecake to serving plate. Spoon berry topping generously over cheesecake just before serving.

Notes

Use room temperature ingredients to avoid lumps. Do not overmix to prevent cracks. Baking in a water bath is essential for creamy texture. Cool cheesecake slowly in oven with door cracked to avoid cracks. Add berry topping just before serving to prevent soggy crust. For gluten-free crust, substitute almond flour. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

Keywords: New York style cheesecake, creamy cheesecake, berry topping, easy cheesecake recipe, dessert, holiday dessert, crowd-pleaser

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