Go Back
New York Cheesecake with Mixed Berry Topping and a slice removed to show the creamy filling
Inga

New York Cheesecake with Mixed Berry Topping

This New York Cheesecake with Mixed Berry Topping features a buttery cookie crust, a thick and creamy filling, a smooth sour cream layer, and a glossy mixed berry topping.

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Cooling Time 8 hours 30 minutes
Total Time 10 hours 15 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust
  • 1 1/2 cups cracker crumbs (150 g)
  • 1/3 cup unsalted butter, melted (76 g)
  • 1/4 cup granulated sugar (50 g)
For the Cheesecake Filling
  • 35 ounces full-fat cream cheese, softened to room temperature (1 kg)
  • 1 1/4 cup granulated sugar (250 g)
  • 3/4 cup plus 1 tablespoon sour cream, at room temperature (200 g)
  • 2 tbsp cornstarch (16 g)
  • 4 large eggs, at room temperature
  • 1 tbsp vanilla extract (15 ml)
For the Sour Cream Topping
  • 2 cups sour cream (1 pint/454 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp vanilla extract (5 ml)
For the Mixed Berry Topping
  • 2 cups fresh or frozen mixed berries (250 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 packet gelatin-based cake glaze (10g)
  • 1 cup water (250 ml)

Equipment

  • 1 11-inch (28 cm) springform pan
  • 1 Large roasting pan for the water bath
  • 1 Heavy-duty aluminum foil
  • 1 Large mixing bowls
  • 1 Electric hand mixer or stand mixer
  • 1 Measuring cups and spoons
  • 1 Rubber spatula
  • 1 Small saucepan
  • 1 Drinking glass or measuring cup for pressing the crust

Method
 

  1. Preheat the oven: Preheat the oven to 350°F (175°C). Wrap the outside of an 11-inch (28 cm) springform pan tightly with two or three layers of heavy-duty aluminum foil.
  2. Prepare the crust: Combine the cookie crumbs, granulated sugar, and melted butter in a bowl. Stir until the crumbs are evenly moistened.
  3. Bake the crust: Transfer the mixture to the springform pan and press it firmly and evenly across the bottom using the base of a glass. Bake for 10 minutes, then remove it from the oven and allow it to cool slightly. Keep the oven on.
  4. Prepare the filling: Place the softened cream cheese, granulated sugar, sour cream, and vanilla extract in a large bowl. Mix on low speed just until smooth and combined. Do not overmix.
  5. Add the eggs: Add the eggs one at a time, mixing briefly on low speed after each addition.
  6. Add the cornstarch: Add the cornstarch and mix only until incorporated. Scrape the sides and bottom of the bowl as needed.
  7. Assemble the cheesecake: Pour the filling over the slightly cooled crust and smooth the top with a spatula.
  8. Prepare the water bath: Place the wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake the cheesecake: Bake for 60 minutes. The edges should be set, but the center should still wobble slightly when the pan is gently moved.
  10. Let it rest: Carefully remove the cheesecake from the water bath and allow it to rest for 15 minutes. Keep the oven turned on.
  11. Prepare the sour cream topping: Mix the sour cream, granulated sugar, and vanilla extract until smooth. Carefully spoon the mixture over the warm cheesecake and spread it evenly.
  12. Bake the topping: Return the cheesecake to the oven and bake for another 10 minutes.
  13. Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover and refrigerate overnight.
  14. Prepare the mixed berry topping: Add the mixed berries, sugar, gelatin-based cake glaze, and water to a small saucepan. Cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens.
  15. Add the berry topping: Remove the berry mixture from the heat and carefully spread it over the chilled cheesecake.
  16. Chill before serving: Refrigerate the finished cheesecake for at least 30 minutes, or until the berry topping is completely set. Remove it from the springform pan, slice, and serve well chilled.

Notes

  • Use full-fat cream cheese and sour cream for the richest, creamiest texture.
  • Bring the filling ingredients to room temperature before mixing.
  • Mix on low speed and only until combined to avoid incorporating excess air.
  • Wrap the springform pan very carefully so water cannot reach the crust.
  • Do not overbake the cheesecake. The center should still wobble slightly after 60 minutes.
  • Chill the cheesecake overnight before adding the berry topping for the best texture and cleanest slices.
  • Fresh or frozen mixed berries can be used. Frozen berries do not need to be thawed.
  • For clean slices, warm a sharp knife in hot water and wipe it dry before every cut.