Description
Luscious New York style cheesecake crowned with a tangy mixed berry compote creates pure dessert magic. Silky cream cheese layers meld perfectly with sweet-tart berry sauce, promising a luxurious finale that melts deliciously on your palate.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680g) cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Sweeteners and Flavor Enhancers:
- 1 cup granulated sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Zest of 1 lemon
Instructions
- Prepare a 9-inch springform pan by lightly greasing the surface. Preheat the oven to 325°F, ensuring optimal baking conditions for the delicate cheesecake.
- Create the crust by blending graham cracker crumbs with melted butter, pressing the mixture firmly into the pan’s bottom. Refrigerate the crust while assembling the filling to help it set.
- Using an electric mixer, whip cream cheese until smooth and creamy. Gradually incorporate sugar and vanilla extract, mixing thoroughly until the texture becomes uniform.
- Add eggs individually to the cream cheese mixture, beating well after each addition to maintain a silky consistency. Gently fold in sour cream, ensuring minimal overmixing.
- Carefully pour the cream cheese filling over the chilled graham cracker crust, distributing evenly to prevent air pockets.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake is ready when the center appears slightly jiggly and the top develops a light golden hue.
- Remove from oven and allow the cheesecake to cool completely at room temperature. Refrigerate for a minimum of 4 hours or overnight to achieve optimal texture and flavor.
- Prepare the berry compote by combining mixed berries, sugar, lemon juice, and zest in a saucepan. Simmer over medium heat for 10-15 minutes, stirring occasionally until the mixture thickens and berries break down.
- Once the compote has cooled, remove the cheesecake from the springform pan and generously drizzle the berry mixture over the surface.
- Slice the cheesecake and serve chilled, optionally garnishing with fresh berries for an elegant presentation.
Notes
- Create a smooth, crack-free cheesecake surface by baking in a water bath, which helps distribute heat evenly and prevents surface breaks.
- Soften cream cheese at room temperature for at least 30 minutes before mixing to ensure a silky, lump-free filling and easier blending.
- Prevent over-mixing the cheesecake batter by gently folding ingredients, which can introduce air bubbles and cause cracking during baking.
- Customize the dessert for dietary needs by using gluten-free graham crackers, low-fat cream cheese, or dairy-free alternatives for a more inclusive treat.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 385
- Sugar: 22g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 97mg