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Berry New York Cheesecake recipe

Berry Delicious New York Cheesecake

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A creamy New York style cheesecake with a graham cracker crust. Super simple, super delicious.
Course Dessert
Cuisine American
Keyword Dessert, Eggs
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8

Equipment

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

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

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.