Creamy New York Style Cheesecake Recipe with Fresh Berry Topping
A rich and silky New York style cheesecake topped with fresh mixed berries, perfect for any occasion and loved by dessert fans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 4 (8 oz / 226g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups mixed berries (strawberries, blueberries, raspberries, blackberries), washed and patted dry
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until crumbs are evenly moistened and resemble wet sand. Press firmly into bottom of a 9-inch springform pan. Set aside.
- Using an electric mixer on medium speed, beat softened cream cheese until smooth and creamy (2-3 minutes). Gradually add sugar and beat until fluffy.
- Add sour cream and vanilla extract, mixing on low speed until combined, scraping down bowl sides to avoid lumps.
- With mixer on low, add eggs one at a time, mixing just until combined after each addition. Avoid overbeating.
- Sift in flour and fold gently with spatula until just combined. Batter should be thick but pourable.
- Pour batter over crust and spread evenly. Tap pan lightly on counter to release air bubbles.
- Bake on middle rack at 325°F (163°C) for 55-65 minutes until edges are set and center jiggles slightly. Check at 50 minutes if oven runs hot.
- Turn off oven and crack door open; leave cheesecake inside for 1 hour to cool gradually.
- Remove cheesecake from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.
- Prepare berry topping by gently tossing mixed berries with sugar and lemon juice in a small bowl. Let sit 10 minutes to macerate.
- Remove sides of springform pan, spoon berry topping over cheesecake, slice, and serve.
Notes
Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing after adding eggs to prevent cracks. Slow cooling in oven with door cracked helps prevent cracks. Use a warm, clean knife wiped between cuts for smooth slices. Optional water bath can be used to keep baking environment moist. For gluten-free crust, substitute graham crackers with almond flour or gluten-free crumbs. Dairy-free options available but texture will vary.
Nutrition
- Serving Size: 1 slice (1/12 of che
- Calories: 420
- Fat: 30
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
Keywords: New York style cheesecake, creamy cheesecake, fresh berry topping, dessert, easy cheesecake recipe, crowd-pleaser, classic cheesecake