Classic New York Cheesecake with Berry Topping
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Digestive Biscuits | 240g |
| Butter (unsalted) | 110g |
| Cream Cheese (room temperature) | 500g |
| Fresh Heavy Cream | 100g |
| Granulated Sugar | 65g |
| Cornstarch (Maizena) | 25g |
| Large Egg | 1 |
| Egg Yolks | 1 |
| Fresh Lemon Juice | ½ lemon |
| Vanilla Bean | ½ pod |
| Sour Cream | 100g |
| Mixed Berries (e.g., raspberries, blackberries, blueberries) | to taste |
| Fresh Mint Leaves | to taste |
Instructions:
Step 1: Prepare the Biscuit Base
Begin by melting the unsalted butter in a small saucepan over low heat. Once melted, set it aside to cool slightly. Meanwhile, place the digestive biscuits into a food processor and pulse until they are finely crushed into crumbs. Transfer the biscuit crumbs to a mixing bowl. Pour in the melted butter and stir with a spoon until the crumbs are evenly coated, forming a moist, sandy mixture.
For the edges of your cheesecake, take the remaining biscuit crumbs and press them along the sides of your springform pan. Make sure the bottom and edges are covered evenly. Once done, place the pan in the fridge for 30 minutes, or in the freezer for 15 minutes, to allow the base to firm up.
Step 2: Make the Cheesecake Filling
While the crust chills, turn your attention to the cheesecake filling. In a large mixing bowl, crack the whole egg and add the egg yolk. Whisk in the granulated sugar until smooth and creamy. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Add these seeds to the egg mixture. Set the empty pod aside for later use.
Next, gradually add the room-temperature cream cheese to the egg and sugar mixture, incorporating it with a whisk or electric mixer. Beat the mixture until smooth and fully combined, ensuring there are no lumps.
Once the cream cheese is incorporated, stir in the fresh lemon juice. Then, pour in the heavy cream and mix until the batter is smooth and velvety.
Step 3: Bake the Cheesecake
Retrieve the prepared biscuit crust from the fridge or freezer. Carefully pour the cheesecake batter into the pan, spreading it out evenly with a spatula to ensure a smooth surface. Place the cheesecake into a preheated oven at 160°C (320°F) for 60 minutes. After this initial bake, raise the temperature to 170°C (340°F) and bake for an additional 20 minutes. The cheesecake should be set on the outside, with a slight wobble in the center.
Once baked, turn off the oven and leave the cheesecake inside, with the door slightly ajar, for an hour to cool gradually. This prevents cracking and ensures a smooth texture.
Step 4: Prepare the Topping
While the cheesecake cools, prepare the sour cream topping. In a small bowl, combine the sour cream with the seeds from the remaining vanilla bean pod. Stir with a spatula until well blended. Set aside for a moment.
Step 5: Chill the Cheesecake
Once the cheesecake has cooled to room temperature in the oven, spread the vanilla sour cream mixture evenly over the top. Use a spatula to smooth it out, creating a soft, glossy finish. Return the cheesecake to the fridge for at least 2 hours to chill and set further.
Step 6: Add the Berry Topping
Once the cheesecake has chilled and firmed up, it’s time to add the berry topping. Scatter fresh raspberries, blackberries, and blueberries over the surface of the cheesecake. Feel free to use any combination of your favorite berries for a burst of color and flavor. For a final touch, garnish with a few fresh mint leaves to add a touch of freshness and vibrant green color.
Step 7: Serve and Enjoy
Once garnished, carefully remove the cheesecake from the springform pan. Slice into wedges, ensuring that each piece includes a balance of creamy cheesecake, crunchy biscuit base, and fresh berries. Serve immediately or refrigerate until ready to enjoy.
Tips for Success:
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and prevents lumps.
- Avoid Overmixing: Overmixing the cheesecake batter can introduce too much air, leading to cracks during baking. Mix just until everything is combined.
- Cooling: Allow the cheesecake to cool gradually in the oven with the door ajar before transferring it to the fridge. This helps avoid cracks.
- Topping Variations: While mixed berries are traditional, you can switch it up with fruit like strawberries, raspberries, or even a berry compote.
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Carbohydrates | 39g |
| Dietary Fiber | 2g |
| Sugars | 22g |
| Protein | 7g |
| Sodium | 300mg |
This creamy, rich New York Cheesecake is the perfect indulgence for any occasion. With its buttery biscuit base, velvety cream cheese filling, and fresh berry topping, it promises to be a showstopper at your next gathering. Whether you’re hosting a dinner party or celebrating a special moment, this cheesecake is sure to impress.
