The Creamiest New York Cheesecake You’ll Ever Make
There’s nothing quite like a slice of classic New York cheesecake. It’s rich, creamy, and the ultimate dessert for any occasion.
Add a vibrant berry compote on top, and you’ve got a showstopper that will have everyone coming back for seconds.
Whether you’re celebrating a special occasion or just want to treat yourself, this easy recipe will guide you through creating the creamiest cheesecake ever—no fancy techniques required!
How to Make It
Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.
1. Prepare the Crust
Start by making a buttery graham cracker crust. Combine crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand. Press this into a springform pan to form an even layer. Bake for a few minutes to set the crust.
2. Mix the Cheesecake Filling
In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing on low speed to avoid incorporating too much air. Finish with a splash of heavy cream for that ultra-smooth texture.
3. Assemble and Bake
Pour the cheesecake batter over the crust, spreading it evenly. Bake in a water bath to prevent cracks, ensuring a perfectly smooth top. The cheesecake should jiggle slightly in the center when done.
4. Make the Berry Compote
While the cheesecake cools, simmer mixed berries, sugar, and a splash of lemon juice until the mixture thickens slightly. Let it cool before spooning it over the chilled cheesecake.
5. Chill and Serve
Refrigerate the cheesecake for several hours or overnight. Just before serving, top it with the cooled berry compote and garnish with fresh berries if desired.
Pro Tips
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature for a smoother batter.
- Prevent Cracks: Use a water bath and avoid overmixing the batter to prevent cracks on the surface.
- Chill Time: For best results, let the cheesecake chill overnight to fully set and enhance the flavor.
Storage
- Refrigerator: Store leftover cheesecake in an airtight container for up to 5 days.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Classic New York Cheesecake with Berry Compote
Description
Rich and creamy New York cheesecake topped with a tangy, vibrant berry compote. Perfect for any occasion!
Ingredients
Crust:
Filling:
Berry Compote:
Instructions
Make the Crust:
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.
Prepare the Filling:
Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing on low speed. Stir in heavy cream until combined.
Bake the Cheesecake:
Pour filling over the crust. Place the springform pan in a water bath and bake for 60-70 minutes. Cool in the oven with the door cracked open.
Make the Compote:
Simmer berries, sugar, and lemon juice in a saucepan until slightly thickened. Cool completely.
Chill and Serve:
Refrigerate cheesecake for at least 4 hours. Top with berry compote before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 28g10%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Substitute graham crackers with digestive biscuits for a twist.
- Use frozen berries if fresh aren’t available.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
