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cheesecake recipe

New York Style Cheesecake with Fresh Berry Topping

Create bakery-quality New York style cheesecake with our technique for achieving that perfect creamy texture and crack-free top. Finished with fresh seasonal berries. This is the best cheesecake recipe
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours 15 minutes
Course Dessert
Cuisine amercian
Servings 12
Calories 450 kcal

Ingredients
  

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup 5 tablespoons unsalted butter, melted

For the Filling:

  • 32 ounces 4 packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup full-fat sour cream

For the Topping:

  • 2 cups mixed fresh berries strawberries, blueberries, raspberries, blackberries

Instructions
 

  • Preheat oven to 350°F (175°C). Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake the Crust: Bake for 8-10 minutes, or until lightly golden. Let cool completely.
  • Reduce oven temperature to 325°F (160°C). Mix the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and continue beating until well combined.
  • Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
  • Prepare the Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil. Place the wrapped springform pan inside a larger roasting pan.
  • Pour Filling and Add Water: Pour the cream cheese filling into the cooled crust. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  • Bake the Cheesecake: Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
  • Cool Gradually: Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour.
  • Chill: Remove the cheesecake from the water bath and let cool completely on a wire rack. Then, cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  • Release and Garnish: Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate. Top with fresh berries.
  • Slice and Serve: Serve chilled and enjoy!

Notes

  • For best results, use full-fat cream cheese and sour cream.
  • Ensure all refrigerated ingredients are at room temperature prior to beginning.
  • Do not overmix the batter as this can cause cracking.
  • Cheesecake can be made 1-2 days in advance. Store covered in the refrigerator.