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See 5 recipes Download free cookbookClassic New York Cheesecake with Cherry Compote
New York Cheesecake
A tall, dense New York-style cheesecake with a crisp graham cracker crust, bright lemon and vanilla, and a glossy cherry compote for serving.
Prep Time:35 minCook Time:95 minTotal Time:130 minServings:12Difficulty:Medium
New York cheesecake is defined by its substantial, velvety filling and restrained tang. Full-fat cream cheese provides the body, while sour cream softens the richness and a little lemon keeps each slice balanced.
The filling is mixed slowly to avoid trapping excess air, then baked in a gentle water bath. A low, steady heat sets the outside while the center remains softly wobbly, which helps the chilled cheesecake cut into smooth, dense slices.
A simple cherry compote adds color and tart fruit without overwhelming the classic base. Frozen cherries work especially well in July because they are already pitted and release enough juice to form a glossy sauce.
This is an ideal make-ahead centerpiece for a dessert tasting. Chill it overnight, prepare the compote a day ahead, and spoon the cherries over the cake shortly before serving so the crust stays crisp.
Nutrition (per serving)
Calories:620 kcal
Protein:9 g
Carbs:57 g
Fat:41 g
Directions
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1
Heat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside tightly in two layers of heavy-duty foil.
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2
Combine the graham cracker crumbs, melted butter, 1/4 cup sugar, and 1/4 teaspoon salt. Press firmly over the pan bottom and about 1 inch up the sides. Bake for 10 minutes, then cool while preparing the filling. Reduce the oven to 325°F.
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3
Beat the cream cheese on low speed until completely smooth, scraping the bowl often. Add 1 cup sugar gradually, then mix in the sour cream, vanilla, lemon zest, and 1 tablespoon lemon juice just until uniform.
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4
Add the eggs one at a time on low speed, mixing only until each disappears. Pour the filling over the crust and tap the pan gently on the counter to release large air bubbles.
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5
Set the wrapped pan in a large roasting pan. Pour enough hot water into the roasting pan to reach halfway up the springform pan. Bake for 75 to 85 minutes, until the edge is set and the center still wobbles like soft custard.
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6
Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour. Remove it from the water bath, unwrap, and cool completely on a rack. Cover and refrigerate for at least 8 hours or overnight.
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7
Combine the cherries, remaining 1/2 cup sugar, remaining 1 tablespoon lemon juice, and remaining 1/4 teaspoon salt in a saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the fruit releases its juices.
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8
Stir the cornstarch and water into a smooth slurry, add it to the cherries, and simmer for 1 to 2 minutes until glossy and lightly thickened. Cool completely, then release the chilled cheesecake from the pan and serve each clean-cut slice with cherry compote.
Ingredients
- Graham Cracker Crumbs:2 cups
- Unsalted Butter, Melted:6 tablespoons
- Granulated Sugar, Divided:1 3/4 cups
- Fine Salt, Divided:1/2 teaspoon
- Full-Fat Cream Cheese, Room Temperature:32 ounces
- Sour Cream, Room Temperature:1 cup
- Large Eggs, Room Temperature:4
- Vanilla Extract:2 teaspoons
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice, Divided:2 tablespoons
- Pitted Dark Sweet Cherries, Fresh or Frozen:4 cups
- Cornstarch:1 tablespoon
- Water:1 tablespoon
Tips & Notes
- Use block-style full-fat cream cheese; whipped or tub cream cheese will not set with the same dense texture.
- Keep the mixer on low once the eggs are added to minimize air bubbles and surface cracks.
- For neat slices, dip a thin knife in hot water and wipe it dry between cuts.
- Refrigerate the cheesecake and compote separately for up to three days.
