Unbelievably creamy and irresistibly delicious, this New York cheesecake topped with fresh fruit is the dessert of your dreams. Perfect for any occasion, it’s a showstopper that’s surprisingly simple to make. Let’s dive into the recipe that will make you the star of any potluck or family gathering.
Why This Recipe Works
- The combination of cream cheese, sour cream, and heavy cream creates a rich and creamy texture that’s unmistakably New York style.
- A graham cracker crust provides the perfect crunchy contrast to the smooth filling.
- Topping with fresh fruit adds a refreshing and colorful finish that makes each slice Instagram-worthy.
- Baking in a water bath ensures even cooking and prevents cracks, giving you a flawless cheesecake every time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
- Assorted fresh fruits for topping
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan for water bath
Instructions
Step 1: Prepare the Crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let it cool. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
Step 2: Make the Filling
Beat the cream cheese and sugar on medium speed until smooth. Add sour cream and vanilla, beating until combined. Add eggs one at a time, beating just until blended after each. Stir in heavy cream. Pour over the crust. Tip: Don’t overbeat the eggs to avoid incorporating too much air.
Step 3: Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water seepage. Place in a roasting pan; add hot water to come halfway up the sides of the springform pan. Bake at 325°F for 1 hour and 30 minutes, or until the center is almost set. Turn off the oven; leave the door slightly open for 1 hour.
Step 4: Chill the Cheesecake
Remove the cheesecake from the water bath; cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Tip: Chilling overnight ensures the perfect texture.
Step 5: Add Fresh Fruit Topping
Before serving, top the cheesecake with assorted fresh fruits like strawberries, blueberries, and kiwi. Slice and serve chilled.
Tips and Tricks
For the smoothest filling, ensure all ingredients are at room temperature before starting. If you’re short on time, you can speed up the cooling process by placing the cheesecake in the freezer for a few hours, but overnight refrigeration is best. To prevent cracks, avoid opening the oven door during baking. For a glossy fruit topping, brush the fruit with a thin layer of warmed apricot jam.
Recipe Variations
- Chocolate Lover’s Dream: Add 1/2 cup melted chocolate to the filling and top with chocolate shavings.
- Berry Bliss: Use a mix of raspberries, blackberries, and blueberries for a berry-packed topping.
- Tropical Twist: Top with mango, pineapple, and coconut flakes for a tropical flavor.
- Pumpkin Spice: Add 1 cup pumpkin puree and 1 tsp pumpkin spice to the filling for a fall version.
Frequently Asked Questions
Q: Can I use a different type of crust?
A: Absolutely! While graham cracker crust is classic, you can substitute it with crushed cookies like Oreos or vanilla wafers for a different flavor profile. Just ensure you maintain the same butter to crumb ratio for the perfect texture.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools. Overbaking can lead to cracks, so it’s better to err on the side of underbaking.
Q: Can I make this cheesecake ahead of time?
A: Yes, cheesecake is an excellent make-ahead dessert. It needs to chill for at least 4 hours, but overnight is ideal. You can also freeze the cheesecake (without the fruit topping) for up to a month. Thaw in the refrigerator before serving.
Summary
This New York cheesecake with fresh fruit is a decadent dessert that’s perfect for any occasion. With its creamy filling, crunchy crust, and vibrant fruit topping, it’s sure to impress. Follow the tips and variations to make it your own.
