A creamy New York-style cheesecake with a graham cracker crust. Super simple, super delicious.
 

I find comfort in preparing a cheesecake. It’s knowing that even if there are cracks or imperfections, it will come out good. Very good. I first began making baked cheesecakes in the fourth grade. Despite being simple, everyone in our house devoured it. Over the years, I’ve made chocolate cheesecakes, no-bake cheesecakes, peanut butter cheesecakes, and simple but elegant cheesecakes topped with various things. But my all-time favorite is this blueberry cheesecake recipe.

It’s similar to the one in the video, but I omitted other fruit. However, if you’re in the right season, other fruit can be magical in the topping. I also enjoy a raspberry sauce during the winter, pureeing frozen raspberries and straining them to make a lovely red, velvety sauce.

However you serve it, this New York-style cheesecake recipe is majestic in its own right. A crisp, butter crust topped with an ever-so-smooth cream cheese batter. The flavor is subtle yet bold, and it’s served well plain or with fresh fruit for some panache. It’s a simple New York cheesecake recipe, requiring only a bowl, whisk and spatula. This recipe is easy to follow, so no risk of failure.

A new cafe opened up near to where I live. I went to review it for the Warsaw Insider, and naturally, I ordered the most extravagant dessert on the menu – a mascarpone white chocolate cheesecake topped with some kind of pomegranate. Not to brag, but this cheesecake was WAY better! Even my dad said so, and he only likes chocolate cake and cheesecake. But if you put a slice of this cheesecake, topped with blueberries, in front of him, he’ll lick the plate clean.
 
I recently made this New York cheesecake recipe for a dinner party, after a looong time! It was as good as I remembered – incredibly dense, rich and tart from the fruit topping. In fact, the leftovers were gone within a day…guilty! I’m not sure if it’s a good idea to share this recipe with you, because it’s so good, that it’ll cause diabetes. No kidding. If you’re the only one around, you’ll eat the entire thing quickly. So be warned, but still make it obviously, as this is the best cheesecake recipe you will ever find. Ever.

 

Berry New York Cheesecake recipe

Berry Delicious New York Cheesecake

A creamy New York style cheesecake with a graham cracker crust. Super simple, super delicious.
Yield: 8
Prep: 30 minutes
Cook: 40 minutes
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Ingredients

For the Crust:

  • 2 tbsp granulated sugar
  • 1 ½ cups crushed cookies, preferably digestive biscuits or graham crackers
  • ¼ cup melted butter

For the filling:

  • 2 pounds or 4 8-ounce packages, 1kg cream cheese – Philadelphia is the very best!, – the cream cheese MUST be at room temperature to prevent a lumpy cheescake
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 cup sour cream

For the sour cream topping - OPTIONAL! But great for covering up cracks

  • ¾ cup sour cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla
  • For the Berry Topping:
  • 4 cups fresh berries, could be a variety or a single berry- set aside 1 cup
  • 1 ½ tbsp lemon juice
  • 2 tbsp granulated sugar

Equipment

  • 1 9 inch spring form pan or line a 9x12 rectangular pan with tin foil

Instructions

  • Preheat the oven to 325 F or 160 C.
  • Butter a 9 inch spring form pan (or line a 9×13 rectangular pan with tin foil).
  • Combine all the ingredients for the crust, and mix till combined.
  • Press the crust mixture evenly on the bottom of the pan using your hands, or a measuring cup.
  • For the filling, beat together the cream cheese at room temperature and add the vanilla extract and sugar until well-blended.
  • Add the eggs – one at at a time, beating until incorporated.
  • Scrape down the bottom to see if there is uneven batter.
  • Add the sour cream and mix.
  • Pour the mixture into the prepared pan and bake for 40 minutes to an hour, or until the cheesecake is nearly done, the center still slightly jiggly.
  • Combine all the ingredients for the sour cream topping, immediately pour over the crust and bake for an additional ten minutes. (this step is optional, if you choose to leave the sour cream topping, bake the cheese till it is set all the way through.)
  • Cool the cheesecake completely for at least 3 hours or overnight.
  • To make the berry filling, in a saucepan, combine 1 cup of the berries with the lemon juice and sugar. Bring this to a boil over medium heat for around 5 minutes. When cooled,
  • Pour this mixture over the fresh berries, folding to combine. When read to serve, take the cheesecake out of the pan and top with the berry mixture, and perhaps garnish with a sprig of mint.

Notes

TIP: If you want to keep the berry mixture simple, avoid cooking that 1 cup, instead, use 3/4 cup of any jam (warmed) you like, or avoid this on the whole. Just top the cheesecake off with plain berries, but make sure to spread a bit of jam over the top so that the berries stick.
 
Course: Dessert
Cuisine: American
Keyword: Dessert, Eggs
*IMAGES UPDATED 2014*