Classic Cheesecake

Slice with berries out of whole cheesecake.

New York style cheesecake is easy to make with cream cheese, sour cream and other simple ingredients

Course Desserts

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings people

Calories 938kcal

Author Jessica Robinson

Ingredients

Graham Cracker Crust

2 sleeves graham crackers
20 vanilla wafer cookies
¼ cup granulated sugar
¾ cup (1 ½ sticks) salted butter, melted

Cheesecake (9-inch springform pan)

12 ounces cream cheese softened
½ cup granulated sugar
4 large eggs room temperature
1 cup full-fat sour cream
½ cup heavy cream or buttermilk
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice

Cheesecake (10-inch springform pan)

20 ounces cream cheese softened
1 cup granulated sugar
5 large eggs room temperature
1 ½ cups full-fat sour cream
1 cup heavy cream or buttermilk
2 teaspoons pure vanilla extract
2 tablespoons fresh lemon juice

Berry Topping

2 cups mixed berries (strawberries, blueberries, raspberries or blackberries) fresh or frozen
1-2 tablespoon fresh lemon juice
½ cup water
3-ounce package raspberry Jell-O gelatin (or strawberry Jell-O)
fresh strawberries, blackberries and blueberries for garnish

Instructions

Graham Cracker Crust

In a food processor, pulse graham crackers and vanilla wafers until they are fine crumbs. (You could also put them into a large zip-style freezer bag and use a rolling pin to make fine crumbs.)
Pour the crumbs into a medium bowl. Mix in sugar and combine with melted butter. Use a spoon to stir and combine well.

Cheesecake

Add a double layer of heavy-duty aluminum foil under and around the sides of a 9 or 10-inch springform baking pan. Be sure and wrap the springform pan very well.
Use your hands or the bottom of a measuring cup to press the mixture into the bottom and slightly up the sides of a 9 or 10-inch springform pan.
In a large bowl using an electric hand mixer or a stand mixer, cream together cream cheese and sugar until fluffy and creamy.
With the mixer on low speed add the eggs one at a time and combine just until incorporated. Add vanilla extract, lemon juice, sour cream and heavy cream.
Use a rubber spatula to scrape the bottom and sides of the bowl to make sure all the ingredients are combined thoroughly.
Pour the cheesecake batter evenly into a prepared springform pan. Use a rubber spatula to scrape all of the batter into the baking pan.
Place the pan on a half sheet pan or into a roasting pan. Pour about 4 cups of hot or boiling water around the cheesecake. (Be very careful not to get any water into the cheesecake!)
Bake in a preheated 350-degree F oven for 60-65 minutes. Turn the oven off but DO NOT open the oven! Set your timer for another 75 minutes. (This will help the cheesecake cook further and cool down gradually to prevent cracks.)
NOTE: If making a 10-inch cheesecake bake at 350-degrees F for 70-75 minutes. Turn the oven off and DO NOT open the oven for 2 hours!**
Carefully remove the cheesecake from the oven and move to a cooling rack. Discard the water into the sink.
Let cheesecake cool at room temperature for 10-20 minutes before adding the berry topping.

Berry Topping

While the cheesecake is cooling, prepare your berry topping.
Add the berries to a medium/large saucepan. Add the water and lemon juice. Cook over medium low heat covered to steam and pop the berries. (about 5-8 minutes) Stir occasionally to prevent burning.
Remove from the heat and use a potato masher to press the berries. Pour the berries through a fine mesh strainer set over top of a glass measuring cup to catch the berry juices. Use the back of a tablespoon to press the berries. Discard the pulp and seeds.
Rinse the saucepan if needed to remove any leftover seeds. Add the berry juice back into the saucepan and cook over low to medium heat. Bring the mixture to a simmering boil. Add the packet of Jell-O and whisk to incorporate. Simmer for 2-3 minutes. Remove from the heat and pour into a glass measuring cup.
Place the measuring cup into a bowl of ice cubes to cool for about 10-15 minutes. Stir occasionally. (You’ll end up with about 1 ⅓ fruit juices.)
You want the berry mixture to start to thicken and set up, but not be solid. It’s best if it’s thickened, but still liquid enough so it’s able to pour over the top of the cheesecake.
Pour the berry mixture evenly over the slightly cooled cheesecake. It will fully set when chilled in the refrigerator.
Refrigerate the cheesecake for a minimum of 4 hours or overnight.
Put toothpicks into the cheesecake top and wrap with a layer of plastic wrap. The toothpicks will help prevent the plastic wrap from sticking to the berry topping. Remove from the springform pan prior to slicing.
Use a butter knife to gently loosen the crust from the inside of the springform pan.
Top the cheesecake with fresh slices of strawberries, blackberries and blueberries before serving.

Notes

Graham cracker crust

We love a mixture of graham crackers and vanilla wafer cookies, but you can use all graham crackers or substitute other cookies such as gingersnaps in this crust recipe.

Cheesecake

Use 8-ounce blocks of full-fat cream cheese, NOT cream cheese spread or low-fat.

It's very important to use full-fat ingredients, no low fat sour cream or anything with cheesecake for the recipe to work properly.

Be careful not to over beat the cheesecake batter or you will incorporate too much air.

Cool at room temperature for an hour or two before moving it to the refrigerator. This will help prevent the top from cracking.

Berry topping

Mom didn't like seeds or lumps, so we cook the berries and push them through a fine mesh sieve to remove the seeds. You'll end up with about 1 ⅓ cup berry juices.

Use toothpicks inserted into the cheesecake top and wrap with a layer of plastic wrap. The toothpicks will help prevent the plastic wrap from sticking to the berry topping. Remove from the springform pan prior to slicing.

Nutrition