Classic New York Cheesecake with Berry Coulis
This is the dense, creamy cheesecake you make the day before you want dessert. A water bath keeps the baking gentle; a slow cool gives the center time to set. The hardest part is leaving it in the fridge overnight.
Serve it plain or spoon a little berry coulis beside each slice. The chocolate and whipped cream are optional, but a hot, clean knife is worth the trouble if you want neat slices.
- Total
- about 14 hours, including chilling
- Serves
- 12
Recipe
Classic New York Cheesecake with Berry Coulis
- Prep
- 30 minutes
- Cook
- 1 hour 25 minutes to 1 hour 40 minutes
- Rest
- 1 hour in the oven, up to 2 hours cooling, then at least 8 hours chilling
- Total
- about 14 hours, including chilling
- Serves
- 12
Ingredients
Crust
Filling
Topping (optional)
Instructions
- 1
Prepare the pan
Heat oven to 325°F. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil. This keeps the water bath out.
- 2
Make the crust
Stir graham cracker crumbs, sugar, and melted butter together until it looks like wet sand. Press into the bottom of the pan in an even layer. Use the bottom of a measuring cup to pack it flat. Bake 10 minutes. Let cool while you make the filling. Leave the oven on.
- 3
Beat the cream cheese
Beat the cream cheese on medium-low speed until completely smooth, about 2 minutes. Scrape down the bowl and beater. Add the sugar and salt. Beat until smooth, another 2 minutes. Scrape again.
- 4
Add the eggs
Beat in the eggs one at a time on low speed. Mix just until each egg disappears. Do not overbeat. Air bubbles cause cracks.
- 5
Add the dairy
Mix in the vanilla, sour cream, and heavy cream on low speed until just combined. Scrape the bowl one final time and stir by hand to make sure no lumps of cream cheese remain at the bottom.
- 6
Fill the pan
Pour the batter over the cooled crust. Tap the pan firmly on the counter a few times to release any trapped air bubbles.
- 7
Water bath
Place the foil-wrapped springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform. Carefully transfer to the oven.
- 8
Bake
Bake 1 hour and 15 minutes to 1 hour and 30 minutes. The edges should look set and puffed. The center 2 to 3 inches should still jiggle like Jell-O when you tap the pan. It will firm up as it cools.
- 9
Cool slowly
Turn off the oven and leave the door slightly ajar. Let the cheesecake cool inside for 1 hour. Gradual cooling helps reduce cracks and sinking.
- 10
Chill
Remove the cheesecake from the water bath and peel off the foil. Run a thin knife around the edge to loosen it from the pan. Cool on a wire rack for up to 2 hours, then refrigerate for at least 8 hours, preferably overnight. Cover once chilled.
- 11
Release
Remove the springform ring. Dip a knife in hot water, wipe it dry, and slice. Clean the knife between each cut.
- 12
Make the coulis
Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat 5 to 7 minutes, mashing the berries, until syrupy. Strain through a fine mesh sieve if you want it smooth. Cool completely.
- 13
Serve
Place a slice on each plate. Spoon coulis on the side. Add whipped cream, a chocolate curl, and a mint leaf if you want the restaurant look.
Estimated nutrition
Per serving (1 of 12)
- Calories
- 573 kcal
- Protein
- 8.2 g
- Carbs
- 43 g
- Fat
- 42.2 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Classic New York Cheesecake with Berry Coulis
Nutrition · Per serving (1 of 12)
- Protein
- 8.2 g
- Carbs
- 43 g
- Fat
- 42.2 g
573 Cal
Estimated · optional extras excluded
Classic New York Cheesecake with Berry Coulis
Prepare the pan
Heat oven to 325°F. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil. This keeps the water bath out.
All ingredients · 14
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Cooking tips
Bring the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps that are difficult to smooth out.
Mix on low once the eggs go in. Too much air can make the cheesecake rise, then crack as it cools.
Use a 9-inch springform pan and wrap it carefully; foil helps keep water out but can tear. An oven-safe roasting bag around the outside of the pan offers another barrier.
A cracked cheesecake still tastes good. Serve with the optional berry coulis or whipped cream.
Make ahead and storage
Make the cheesecake a day ahead so it has at least 8 hours to chill. Keep covered in the refrigerator for up to 5 days.
To freeze, chill completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month and thaw overnight in the refrigerator.
The nutrition estimate covers 1 of 12 cheesecake slices, including the crust. Optional coulis, whipped cream, chocolate, and mint are excluded.
Frequently Asked Questions
Why did my cheesecake crack?
Cracks can come from too much air in the batter, overbaking, or a sudden temperature change. Mix on low after adding the eggs, use a water bath, and cool gradually to reduce the risk.
Why did my cheesecake sink in the middle?
It was underbaked or cooled too quickly. The center should jiggle but not slosh. The gradual cooling in the oven firms the structure before refrigeration.
Do I have to use a water bath?
You can bake without one, but the edges may cook faster and the top is more likely to crack. A pan of hot water on the rack below adds steam, though it does not provide the same gentle heat as a water bath. Watch the center jiggle rather than relying only on the clock.
How do I know when cheesecake is done?
The edges should be set and slightly puffed. The center 2 to 3 inches should jiggle like Jell-O when tapped. It continues cooking from residual heat as it cools.
Can I make cheesecake ahead?
Yes, and you should. Cheesecake needs at least 8 hours in the refrigerator to set properly. It keeps well for up to 5 days covered in the fridge.
Can I freeze cheesecake?
Yes. Chill it completely first, then wrap tightly in plastic wrap and foil. Freeze up to 1 month. Thaw overnight in the refrigerator.
