A dessert I really enjoy but which I frequently feel is too sweet at restaurants is the New York Style Cheesecake. It must be me. I have significantly decreased my sugar intake in the last few years. The first time I tried this version, it came out really nice. Then, I made some adjustments and it was a keeper. Just a few days ago we enjoyed it with some friends we hadn’t seen in over two years. Yes, we may well blame the global situation of the last 18 months, yet, we won’t. Nonetheless, I have to highlight they are our first visitors from far away lands since the Fall of 2019. Therefore, since we enjoyed it quite a bit, I share the recipe with you today hoping you will prepare it and share some photos and comments with me. Bon appétit!
Cheesecake with Berries
Mi take on the New York classic with fresh fruit au naturel or with a little syrup.
Equipment
- Springform mold of about 9 1/2" diameter
- Baking sheet
- Food processor
- Stand mixer with bowl
- Paddle or flat beater attachment for stand mixer
- Silicone spatula
- Medium bowl
- Spoon
- Chopping board
- Pairing knife
Ingredients
For the crust:
- 85 g unsalted butter melted
- 225 g Graham crackers
- 10 g granulated sugar
- 1 pinch salt
For the filling:
- 550 g cream cheese softened
- 45 g sour cream
- 1/2 lime juice
- 1 dash vanilla extract
- 115 g granulated sugar
- 1 pinch salt
- 10 g all-purpose flour
- 3 eggs
- 2 egg yolks
To decorate:
- 100 g blueberries
- 100 g blackberries
- 100 g raspberries
- 250 g strawberries
- 1 sprig mint
Instructions
- Butter the springform mold and set it aside on a baking sheet.
Prepare the crust:
- Add the melted butter, salt, sugar, and graham crackers to a food processor and pulse until you obtain a crumble mix.
- Press the crumble mix with your fingertips firmly to form the crust.
- Bake for 15 minutes at 325 °F (160 °C) to toast the crust.
- When ready, set it aside and prepare the filling.
Prepare the cheese filling:
- Preheat the oven to 450 °F (200 °C).
- Add the softened cream cheese and sour cream to the stand mixer and mix at a low speed to cream. If needed, between one step and the next, stop the engine and scrape down the walls of the bowl with the silicone spatula.
- Once both ingredients are integrated. Turn the mixer off and add sugar, salt, vanilla extract, lime juice, and flour. Mix again, and turn the engine off once more to scrape the walls of the bowl with the help of the silicone spatula.
- Then, with the blender on, add the eggs and egg yolks one by one for them to incorporate into the mix.
Bake:
- Pour the mix over the cracker crust and bake at 450 °F (200 °C) for 10 minutes. Then lower the temperature to 200 °F (100 °C) and carry on baking for 1 hour 40 minutes.
- Turn the oven off and let it finish baking with the remaining heat in the oven. Therefore, do not open the oven. Leave the cheesecake inside and let it cool for 2 hours. Then, take out and unmold.
Serve:
- Let it rest in the refrigerator for at least 4 hours.
- Cut the fruit and decorate. If you prefer the fruit to have syrup, mix the fruit in a medium bowl, add the juice of 1/2 a lime and add a little sugar. Once the syrup comes about, decorate the cheesecake. I serve it sometimes with the syrup and others without.
- Use the mint leaves to decorate and give a refreshing note. Enjoy.
Notes
Oven preheated at 325 °F or 160 °C.
- If you don’t have graham crackers, you may use digestive crackers and add a little granulated sugar and powdered cinnamon.
- The amounts for the fruit are merely a suggestion and you may also use others you prefer, such as cherries, gooseberries or redcurrants, just to name a few. Just be sure they are fresh.
- If you want to add the syrup, mix the berries in a bowl with the juice of 1/2 a lime and about 1 tbsp granulated sugar and let it rest at least 30 minutes before using them.
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