Classic New York Cheesecake with Berry Compote

Introduction

New York cheesecake is a project — but a genuinely rewarding one. It's dense, unabashedly rich, and finishes with a berry compote that cuts through all that cream cheese with a bright, tart lift. The water bath sounds fussy but it's the difference between a smooth top and a cracked one. Once you master this template, you'll make it for every birthday, holiday, and dinner party. Pair with a strong espresso, or serve after a light main like a piece of sheet-pan chicken or a bowl of Thai coconut soup.

Cooking your way through our archive? Don't miss our Classic French Lemon Tart or our Classic Tiramisu with Mascarpone and Espresso, and browse every dessert recipe for more ideas.

Ingredients

• •For the crust:
• •250 g graham crackers or digestive biscuits
• •100 g unsalted butter, melted
• •2 tbsp brown sugar
• •For the filling:
• •900 g full-fat cream cheese, at room temperature
• •250 g granulated sugar
• •3 tbsp all-purpose flour
• •1 cup sour cream, at room temperature
• •1 tbsp vanilla extract
• •1 tbsp fresh lemon juice
• •4 large eggs, at room temperature
• •For the berry compote:
• •400 g mixed berries (fresh or frozen)
• •3 tbsp granulated sugar
• •1 tbsp fresh lemon juice
• •1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. 1

   Preheat the oven to 165°C / 325°F. Line the base of a 23 cm springform pan with parchment and wrap the outside tightly in two layers of foil (this keeps water out during the bath).

2. 2

   Blitz the graham crackers to fine crumbs in a food processor. Mix with the melted butter and brown sugar. Press firmly into the base of the pan. Bake for 10 minutes and cool.

3. 3

   In a large bowl with a paddle attachment (or hand mixer on low), beat the cream cheese until completely smooth, about 2 minutes. Scrape the bowl often.

4. 4

   Add the sugar and flour and beat until incorporated. Beat in the sour cream, vanilla and lemon juice.

5. 5

   Add the eggs one at a time, mixing on the lowest speed until just combined after each. Overmixing incorporates air and causes cracks.

6. 6

   Pour the filling into the cooled crust. Set the springform in a large roasting pan and pour boiling water into the outer pan until it reaches halfway up the sides.

7. 7

   Bake for 65–75 minutes, until the edges are set and the center still has a gentle jiggle when the pan is tapped.

8. 8

   Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to a rack, run a knife around the edge, and cool completely.

9. 9

   Refrigerate for at least 6 hours, ideally overnight.

10. 10

    For the compote, simmer the berries, sugar and lemon juice in a saucepan for 5 minutes. Stir in the cornstarch slurry and cook 1 minute until glossy. Cool.

11. 11

    Serve slices topped with a spoonful of berry compote.

Nutrition (per serving, estimated)

Nutrition is an approximation generated from ingredient databases and may vary based on brands and exact measurements.

Calories

520 kcal

Protein

9 g

Carbs

38 g

Fat

37 g