Classic New York Cheesecake with Berry Coulis

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There is no dessert more iconic or indulgent than a Classic New York Cheesecake. Unlike lighter, fluffier styles, a true New York cheesecake is famous for its dense, rich, and ultra-creamy texture with a tangy flavor profile that is simply divine. This recipe is the real deal, featuring a buttery graham cracker crust and a smooth, velvety cream cheese filling that is baked low and slow to prevent cracks. Topped with a vibrant, homemade berry coulis, it’s a timeless dessert that is pure, simple, and utterly luxurious.

A perfect slice of New York Cheesecake on a plate, topped with a vibrant red berry coulis

Table of Contents






Why You’ll Love This Recipe




    

  • Authentically Dense & Creamy: Achieves that signature rich and velvety texture of a true New York cheesecake.
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  • Crack-Free Results: Our tips and water bath method help ensure a beautiful, smooth top every time.
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  • Perfectly Balanced Flavor: A delicious tang from the cream cheese and sour cream, balanced by a sweet, buttery crust.
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  • A Showstopper Dessert: While it takes time, the process is simple and the results are incredibly impressive.
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Ingredients You’ll Need


 
 For the Graham Cracker Crust:


    

  • 1 ½ cups (150g) graham cracker crumbs
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  • 1/4 cup (50g) granulated sugar
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  • 6 tbsp (85g) unsalted butter, melted
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 For the Cheesecake Filling:


    

  • 32 oz (4 blocks, 904g) full-fat block cream cheese, softened to room temperature
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  • 1 ½ cups (300g) granulated sugar
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  • 1/2 cup (120g) full-fat sour cream, at room temperature
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  • 1 tsp pure vanilla extract
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  • Zest of 1 lemon
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  • 4 large eggs, at room temperature
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 For the Berry Coulis:


    

  • 2 cups mixed berries (fresh or frozen)
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  • 1/4 cup granulated sugar
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  • 1 tbsp lemon juice
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Step-by-Step Instructions




    

  1. Prepare for Water Bath: Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil. This will prevent water from leaking in.
    2. 

  2. Make the Crust: In a bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and mix until it feels like wet sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Let it cool.
    3. 

  3. Make the Filling: In a large bowl with an electric mixer, beat the room temperature cream cheese on medium speed until completely smooth with no lumps. Scrape down the bowl. Add the granulated sugar and beat until smooth. Mix in the sour cream, vanilla, and lemon zest.
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  4. Add Eggs: With the mixer on low speed, add the eggs one at a time, mixing until just combined after each addition. Do not overmix once the eggs are in.
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  5. Assemble and Bake: Pour the filling over the cooled crust. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
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  6. Bake: Bake for 60-75 minutes. The edges will be set, but the center will still have a slight wobble. Turn the oven off, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gentle cooling process helps prevent cracks.
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  7. Chill Completely: Remove the cheesecake from the water bath and the oven. Let it cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 6 hours, but preferably overnight.
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  8. Make the Berry Coulis: In a saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat for 10-15 minutes, until the berries have broken down and the sauce has thickened. Strain through a fine-mesh sieve if you want a smooth sauce. Let it cool before serving over the cheesecake.
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Pro Tips for a Crack-Free Cheesecake




    

  • Room Temperature is a MUST: All your dairy ingredients (cream cheese, sour cream, eggs) must be at room temperature to ensure a smooth, lump-free filling.
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  • Don’t Overmix the Eggs: Overmixing incorporates too much air, which causes the cheesecake to puff up in the oven and then crack as it cools. Mix on low speed and stop as soon as the eggs are combined.
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  • Use a Water Bath (Bain-Marie): The steam from the hot water creates a humid environment in the oven, which allows the cheesecake to bake gently and evenly, preventing cracks.
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  • Cool it Slowly: The gradual cooling process (in the turned-off oven, then on the counter) is essential to prevent sudden temperature changes that cause cracking.
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Frequently Asked Questions (FAQ)


 
 Q: How do I know when my cheesecake is done?
 A: The edges should look set and slightly puffed, but the very center (about a 2-3 inch circle) should still jiggle like Jell-O when you gently nudge the pan. It will continue to set as it cools. 

 Q: How do I store cheesecake?
 A: Store the cheesecake in the refrigerator, covered, for up to 5 days. It also freezes beautifully! You can freeze the whole cake or individual slices.

		


				
			




			

				


		

		
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