Description
Sweet summer berries dance through creamy New York-style cheesecake, combining rich indulgence with fresh fruit elegance. Raspberry and blackberry swirls promise delightful complexity that will have guests savoring each luxurious bite.
Ingredients
Scale
Main Ingredients:
Cheesecake Filling:
- 3 packages (8 ounces) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
Crust:
- 1.75 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
Berry Sauce:
- 1 cup blackberries
- 1 cup raspberries
Supporting Ingredients:
Cheesecake Filling:
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon zest
Crust:
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon (optional)
Berry Sauce:
- 0.25 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Meticulously encase the exterior of a 9-inch springform pan with aluminum foil, then generously grease the interior to prevent potential sticking.
- Pulverize graham crackers into fine crumbs and blend with sugar and cinnamon, creating a cohesive mixture by incorporating melted butter.
- Compress the crumb mixture firmly into the pan’s base, creating an even, compact foundation. Briefly toast in the oven at 325F (160C) for approximately 8 minutes until lightly golden.
- Whip cream cheese and sugar until achieving a velvety, uniform consistency, gradually introducing eggs while ensuring thorough incorporation after each addition.
- Gently fold in sour cream, vanilla extract, and delicate lemon zest, maintaining a light touch to preserve the mixture’s airy texture.
- Carefully transfer the creamy filling into the prepared crust, smoothing the surface with a spatula to eliminate potential air pockets.
- Position the pan within a larger baking vessel, surrounding it with hot water to create a gentle steaming environment that promotes even baking.
- Bake until the perimeter appears set while the center maintains a subtle wobble, approximately 60-70 minutes.
- Allow the cheesecake to gradually cool inside the oven with the door slightly ajar, facilitating a gradual temperature reduction.
- Simmer blackberries and raspberries with sugar, water, and lemon juice, transforming them into a luscious, vibrant sauce.
- Thicken the berry compote by introducing a cornstarch slurry, stirring continuously until the mixture reaches a glossy, rich consistency.
- Carefully release the cheesecake from its pan, adorning the surface with the glistening berry sauce.
- Refrigerate thoroughly before serving, garnishing with fresh berries and an optional mint sprig for an elegant presentation.
Notes
- Master the Crust: Use a flat-bottomed glass or measuring cup to press graham cracker mixture evenly, ensuring a compact and sturdy base for your cheesecake.
- Prevent Cracking: Gently tap the bowl on the counter to release air bubbles before pouring the filling, which helps create a smooth, crack-free surface.
- Water Bath Wisdom: Wrap the springform pan in multiple layers of heavy-duty aluminum foil to guarantee no water seeps into the delicate cheesecake during baking.
- Customize Your Flavor: Swap graham crackers with gluten-free cookies for a celiac-friendly version or add almond extract for a nutty undertone that complements the berries.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg