New York Style Cheesecake with Lemon and Berry Sauce Recipe
This classic New York Style Cheesecake features a rich, creamy filling on a buttery graham cracker crust. Baked in a water bath for a smooth texture and minimal cracking, this dessert is perfect for special occasions or whenever you crave a decadent treat. The optional berry sauce adds a fresh, tangy contrast to the luscious cheesecake.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1½ cups graham cracker crumbs (from 12 whole crackers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/8 teaspoon salt
Filling
- 32 oz (four 8-oz blocks) cream cheese, at room temperature
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 4 teaspoons vanilla extract
- 1 teaspoon packed lemon zest (from 1 lemon)
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¼ teaspoon salt
- 6 large eggs
- ½ cup sour cream
Optional
- Berry sauce, for serving
Instructions
- Prepare the crust: Preheat the oven to 375°F (190°C) and position the rack in the lower middle. Wrap a 9 or 10-inch springform pan fully with heavy-duty aluminum foil to prevent leaks. Spray the pan with nonstick spray. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt; mix well. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until set. Remove and set aside.
- Make the filling: Lower oven temperature to 325°F (165°C) and bring a kettle of water to boil. Using an electric mixer with a paddle attachment, beat the cream cheese, sugar, and flour on medium speed for about 1 minute until smooth. Scrape the bowl. Add vanilla, lemon zest, lemon juice, and salt, mixing on low until just combined. Add eggs one at a time on low speed, incorporating each fully. Mix in the sour cream gently, ensuring a uniform batter without over-mixing.
- Bake the cheesecake in a water bath: Place the cheesecake pan into a large roasting pan. Pour the batter over the crust. Carefully pour boiling water into the roasting pan until it reaches about an inch up the sides of the cheesecake pan. Bake for 1 hour 30 minutes to 1 hour 45 minutes until the edges are set but the center still wobbles slightly. If the top browns too much, cover loosely with foil.
- Cool the cheesecake: Remove the roasting pan from the oven; let the cheesecake cool in the water bath until the water is just warm, about 45 minutes. Remove the cheesecake pan from the water, discard the foil, and run a thin knife around the edges to loosen the cake. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days before serving.
- Serve: Remove the sides of the springform pan. Serve from the pan base or carefully transfer the cheesecake to a serving platter using spatulas. Slice with a sharp knife, cleaning it between slices. Optionally serve with berry sauce.
Notes
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath.
- Baking in a water bath helps achieve a creamy, crack-free texture.
- Allowing the cheesecake to chill for at least 8 hours helps it set properly.
- If you don’t have a springform pan, a regular round cake pan can be used, but removing the cheesecake will be more difficult.
- The berry sauce is optional but adds a nice balance to the rich cheesecake.