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Classic New York Cheesecake with Berry Compote

A rich and creamy cheesecake topped with a vibrant berry compote, perfect for any occasion.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Baking dish for water bath
  • Whisk
  • Spatula

Ingredients
  

For the Cheesecake

  • 2 pounds Cream cheese Softened, for a rich and creamy filling.
  • 1 cup Granulated sugar Sweetens the cheesecake.
  • 1 teaspoon Vanilla extract Adds flavor.
  • 4 large Eggs Provides structure and richness.
  • 1 cup Sour cream Adds creaminess and tang.
  • 1 tablespoon Lemon juice Enhances flavor.

For the Crust

  • 1.5 cups Graham cracker crumbs Forms the base of the cheesecake.
  • 0.5 cup Unsalted butter Melted, binds the crust together.
  • 0.25 cup Granulated sugar Sweetens the crust.

For the Berry Compote

  • 2 cups Mixed berries Strawberries, blueberries, raspberries.
  • 0.5 cup Granulated sugar Sweetens the compote.
  • 1 tablespoon Lemon juice Enhances the flavor of the berries.
  • 1 tablespoon Cornstarch Optional, for thickening the compote.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
  • Add eggs one at a time, mixing well after each addition. Stir in sour cream and lemon juice until smooth.
  • Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides of the pan.
  • Bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.
  • For the berry compote, combine mixed berries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until berries break down. If desired, add cornstarch mixed with water and cook until thickened.
  • Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
  • Once chilled, remove the cheesecake from the springform pan, slice, and serve topped with berry compote.

Notes

This cheesecake can be made a day in advance for enhanced flavor. Store leftovers in the refrigerator for up to 5 days.
Keyword Berry Compote, Cheesecake, Classic Dessert