Description

This Delicious New York Cheesecake with Berry Twist is rich, creamy, and silky smooth — with a buttery graham cracker crust and a homemade berry topping that adds a perfect fruity contrast. A show-stopping dessert that’s surprisingly easy to make!

Ingredients

**For the crust:**

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

**For the cheesecake filling:**

4 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla extract

4 large eggs

2 tablespoons all-purpose flour

1 tablespoon lemon juice

**For the berry topping:**

2 cups mixed berries (strawberries, raspberries, blueberries)

1/3 cup sugar

1 tablespoon lemon juice

1 teaspoon cornstarch + 1 tablespoon water

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

3. In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar and mix until combined.

4. Add sour cream, vanilla, flour, and lemon juice. Beat until smooth.

5. Add eggs one at a time, mixing on low speed until just combined (do not overmix).

6. Pour filling over the cooled crust and smooth the top.

7. Bake for 55–65 minutes, or until the center is slightly jiggly but set at the edges.

8. Turn off the oven and let cheesecake cool inside with the door cracked open for 1 hour.

9. Refrigerate at least 4 hours or overnight before topping.

10. For the berry topping: Combine berries, sugar, and lemon juice in a saucepan. Cook for 5–7 minutes over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely before spooning over cheesecake.

Notes

Use room-temperature ingredients for a smooth, crack-free texture.

Wrap the pan in foil and bake in a water bath for an ultra-creamy result.

The berry topping can be made up to 3 days ahead.

Store cheesecake in the fridge for up to 5 days or freeze slices for up to 2 months.