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Perfect New York Style Cheesecake Recipe with Easy Berry Compote Topping

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A foolproof New York style cheesecake with a creamy, dense texture paired with a fresh, tangy berry compote. This recipe is approachable yet impressive, perfect for special occasions or casual desserts.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 32 oz (900g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons (15g) all-purpose flour
  • 2 cups (300g) mixed berries (fresh or frozen blueberries, raspberries, strawberries)
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)

Instructions

  1. Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand. Press evenly into bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. Using a stand mixer or electric hand mixer, beat softened cream cheese on medium speed for 2-3 minutes until very smooth and creamy.
  3. Gradually add granulated sugar, mixing until combined. Add sour cream and vanilla extract, mixing on low speed to blend.
  4. Add eggs one at a time, mixing just until incorporated after each addition. Sprinkle in flour and mix on low speed until just combined.
  5. Pour filling over baked crust and smooth the top with a spatula. Tap pan gently to release air bubbles.
  6. Bake for 55-65 minutes until edges are set but center jiggles slightly when shaken. Optional: use a water bath to reduce cracking.
  7. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
  8. Remove cheesecake from oven and chill in refrigerator for at least 4 hours, preferably overnight.
  9. To make berry compote, combine berries, sugar, and lemon juice in a saucepan over medium heat. Cook for 6-8 minutes until berries release juices and mixture simmers. Stir in cornstarch slurry if thicker compote is desired and cook for another minute. Let cool to room temperature.
  10. Release cheesecake from springform pan, spoon berry compote generously over the top, and serve.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Beat cream cheese thoroughly for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Slow cooling in the oven with door slightly open helps prevent cracks. Chilling overnight improves texture and flavor. Water bath is optional but helps reduce cracking. Berry compote can be made ahead and stored in fridge. For gluten-free, substitute crust with gluten-free crumbs or almond flour. Vegan adaptations possible but texture will vary.

Nutrition

Keywords: New York style cheesecake, cheesecake recipe, berry compote, easy cheesecake, dessert, creamy cheesecake, classic cheesecake

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