New York Cheesecake with Macerated Berries

By Sprig Originals ✓ · cooked up in Sprig

A tall, dense, tangy New York cheesecake on a buttery graham crust, baked low and slow in a water bath and cooled in stages so the top stays smooth and crack-free. Make it the day before, then spoon over sugar-macerated berries and their syrup right before serving — the same crowd-pleasing dessert plate you get at the end of a big restaurant meal, for a fraction of the price.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 11 full sheets)
• 2 tbsp granulated sugar
• 1 tbsp light brown sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat block cream cheese, room temperature (4 packages)
• 1 1/3 cups granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 3/4 cup sour cream, room temperature
• 1/3 cup heavy cream, room temperature
• 1 tbsp vanilla extract
• 2 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 4 large eggs, room temperature
• 1 large egg yolk, room temperature

• 1 lb strawberries, hulled and quartered
• 6 oz raspberries
• 6 oz blueberries
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 pinch kosher salt

Instructions

1. Position a rack in the lower third of the oven and heat to 350°F. Wrap the outside bottom and sides of a 9-inch springform pan with two overlapping layers of heavy-duty foil, pressing tightly so no water can seep in. Lightly butter the inside of the pan.
2. Make the crust: stir together the graham crumbs, granulated sugar, brown sugar and 1/4 tsp salt, then pour in the melted butter and mix until the crumbs look like damp sand. Press firmly into the bottom of the pan and about 1 inch up the sides, using the flat bottom of a measuring cup to compact it. Bake 10 minutes, until fragrant and just set. Cool on a rack while you make the filling and lower the oven to 325°F.
3. Put a kettle or saucepan of water on to boil. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the room-temperature cream cheese on medium-low for 2 minutes, scraping the bowl and paddle twice, until completely smooth with no lumps. Lumps at this stage never disappear later.
4. Whisk the sugar, cornstarch and 1/2 tsp salt together, then add to the cream cheese in three additions, beating on low just until incorporated. Scrape down the bowl. Beat in the sour cream, heavy cream, vanilla, lemon zest and lemon juice on low until uniform.
5. Add the eggs one at a time, then the extra yolk, mixing on the lowest speed just 10 to 15 seconds after each — only until the yellow disappears. Overbeating whips in air, which causes puffing and cracks. Scrape the bowl and fold a few times by hand with a spatula.
6. Pour the filling over the cooled crust and smooth the top. Rap the pan gently on the counter 5 or 6 times to release trapped bubbles. Set the foil-wrapped pan inside a roasting pan and pour boiling water into the roasting pan to come about 1 inch up the sides.
7. Bake at 325°F for 70 to 85 minutes. The cheesecake is done when the outer 2 inches look set and matte, the center 3 inches still jiggle as one soft mass when nudged, and an instant-read thermometer inserted 1 inch from the edge reads 150°F (center about 145°F). It should not brown much beyond pale gold.
8. Turn the oven off, prop the door open about 4 inches with a wooden spoon, and leave the cheesecake in the cooling oven and water bath for 1 hour. This slow drop in temperature is what keeps the surface smooth.
9. Lift the pan out of the water, peel off the foil, and run a thin knife dipped in hot water around the very edge to release the cheesecake from the ring (do not remove the ring). Cool on a rack at room temperature for 2 hours, then cover loosely and refrigerate at least 8 hours, ideally overnight.
10. Up to 2 hours before serving, macerate the berries: toss the strawberries, raspberries, blueberries, 1/3 cup sugar, lemon juice and a pinch of salt in a bowl. Let sit at room temperature 30 to 60 minutes, stirring once or twice, until a glossy syrup forms.
11. To serve, unclasp and lift off the springform ring. Slice with a long thin knife dipped in hot water and wiped clean between every cut. Spoon berries and syrup over each slice.

Chef's tips

Nutrition (per serving, estimated)

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