Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (175 g) graham cracker crumbs
- 2 tbsp (25 g) sugar + 1 cup (200 g) sugar, divided
- 1/4 tsp fine salt, divided
- 6 tbsp (85 g) unsalted butter, melted
- 32 oz (907 g) full-fat cream cheese, room temp
- 1 tbsp (8 g) cornstarch
- 1/2 cup (120 g) sour cream, room temp
- 2 tsp pure vanilla extract + 1 tsp for topping
- 1 tsp fresh lemon juice (optional)
- 4 large eggs, room temp
- 2/3 cup (160 ml) heavy cream, room temp
- 1 1/4 cups (300 g) sour cream for glaze
- 3 tbsp (38 g) sugar for glaze
- 2 cups (300 g) mixed berries + 1–2 tbsp sugar, 1 tsp lemon juice
Do This
- 1. Heat oven to 350°F (175°C). Wrap a 9-inch springform pan in 2–3 layers of foil; line bottom with parchment. Boil a kettle of water.
- 2. Mix crumbs, 2 tbsp sugar, 1/8 tsp salt, and butter; press into pan. Bake 10 minutes. Reduce oven to 300°F (150°C).
- 3. Beat cream cheese on low; add 1 cup sugar, cornstarch, and 1/8 tsp salt. Mix in sour cream, vanilla, lemon. Beat in eggs one at a time, then heavy cream.
- 4. Pour into crust. Set pan in a roasting pan; add hot water halfway up sides. Bake at 300°F for 75 minutes.
- 5. Whisk glaze (sour cream, 3 tbsp sugar, 1 tsp vanilla, pinch salt). Spread on cheesecake; bake 10 minutes.
- 6. Turn oven off; crack door. Rest 60 minutes. Cool on rack 60 minutes; run a knife around edge. Chill 8 hours.
- 7. Toss berries with sugar and lemon. Unmold, top with berries, slice with a warm knife.
Why You’ll Love This Recipe
- Slow-baked for an ultra-creamy, crack-free New York–style center.
- Classic graham crust with a gentle crunch that slices cleanly.
- Cool, glossy sour-cream glaze adds tang and a bakery finish.
- Fresh berries bring color, freshness, and just-right sweetness.
Grocery List
- Produce: 1 lemon, 2 cups mixed berries (strawberries, blueberries, raspberries)
- Dairy: 32 oz cream cheese (blocks), sour cream, heavy cream, 4 large eggs, unsalted butter
- Pantry: Graham crackers (for 1 3/4 cups crumbs), granulated sugar, pure vanilla extract, cornstarch, fine salt
Full Ingredients
Graham Crust
- 1 3/4 cups (175 g) graham cracker crumbs
- 2 tbsp (25 g) granulated sugar
- 1/8 tsp fine salt
- 6 tbsp (85 g) unsalted butter, melted
Cheesecake Filling
- 32 oz (907 g) full-fat cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1/8 tsp fine salt
- 1/2 cup (120 g) sour cream, at room temperature
- 2 tsp pure vanilla extract
- 1 tsp fresh lemon juice (optional but brightens flavor)
- 4 large eggs, at room temperature
- 2/3 cup (160 ml) heavy cream, at room temperature
Sour-Cream Glaze
- 1 1/4 cups (300 g) sour cream
- 3 tbsp (38 g) granulated sugar
- 1 tsp pure vanilla extract
- Pinch fine salt
Berry Topping
- 2 cups (300 g) mixed berries, patted dry
- 1–2 tbsp granulated sugar, to taste
- 1 tsp fresh lemon juice
Step-by-Step Instructions
Step 1: Prepare the pan and water bath
Heat the oven to 350°F (175°C) with a rack in the lower-middle position. Line the bottom of a 9-inch springform pan with a round of parchment. Wrap the outside of the pan tightly with 2–3 layers of heavy-duty aluminum foil, bringing the foil at least halfway up the sides to protect against leaks. Set a kettle of water to boil for the water bath.
Step 2: Make and pre-bake the crust
In a bowl, combine graham crumbs, 2 tbsp sugar, and 1/8 tsp salt. Stir in the melted butter until the mixture looks like damp sand. Press the crumbs firmly into the bottom of the prepared pan and about 1 inch up the sides. Bake for 10 minutes. Remove and cool on a rack. Reduce the oven to 300°F (150°C).
Step 3: Mix the filling gently
In a stand mixer with the paddle (or using a hand mixer), beat the cream cheese on low speed until smooth and no lumps remain, 1–2 minutes. Scrape the bowl. Add 1 cup sugar, cornstarch, and 1/8 tsp salt; mix on low until combined. Blend in sour cream, vanilla, and lemon juice. Add eggs one at a time on low, mixing just until incorporated. Finally, mix in the heavy cream on low. Avoid whipping in air. Tap the bowl on the counter to release bubbles.
Step 4: Fill the pan and set up the water bath
Pour the filling into the crust. Place the springform pan inside a large roasting pan. Set the pan on the oven rack, then carefully pour the hot water into the roasting pan to come halfway up the outside of the springform. Bake at 300°F (150°C) for 75 minutes, until the outer 2 inches are set and the center wobbles like gelatin when gently jiggled.
Step 5: Add the sour-cream glaze
Whisk the sour cream, 3 tbsp sugar, vanilla, and a pinch of salt until smooth. Slide out the oven rack; gently spread the glaze over the cheesecake to the edges. Bake for 10 minutes at 300°F (150°C) to set the surface.
Step 6: Cool gradually to prevent cracks
Turn the oven off and crack the door open (use a wooden spoon to wedge it). Let the cheesecake rest in the oven for 60 minutes. Remove the roasting pan from the oven, lift out the cheesecake, and peel off the foil. Run a thin knife around the edge to loosen. Cool on a rack for 60 minutes until just warm.
Step 7: Chill until fully set
Cover the pan (avoid touching the surface) and refrigerate for at least 8 hours or overnight, up to 48 hours, for the creamiest texture and clean slices.
Step 8: Finish with berries and serve
Gently toss the berries with 1–2 tbsp sugar and 1 tsp lemon juice. Release the springform ring and slide off the parchment. Transfer the cheesecake to a serving platter. Spoon the berries over the glossy sour-cream top. For neat slices, use a long, sharp knife warmed under hot water and wiped dry between cuts.
Pro Tips
- Room-temperature dairy mixes smoothly and prevents lumps; set everything out 1–2 hours ahead.
- Keep the mixer on low to avoid beating in air, which can cause cracks.
- Triple-wrap the pan with heavy-duty foil to prevent water-bath leaks, or use a silicone springform sleeve if you have one.
- A cheap oven thermometer helps confirm the true temperature; cheesecakes prefer gentle heat.
- Run a knife around the edge after baking to free the cake as it contracts during cooling.
Variations
- Vanilla Bean: Swap 1 tsp vanilla for the seeds of 1 vanilla bean for a luxe speckled look.
- Chocolate Crust: Use chocolate wafer crumbs instead of graham for a black-and-white contrast.
- Blueberry Swirl: Before baking, swirl 1/3 cup thick blueberry jam into the batter with a skewer.
Storage & Make-Ahead
Refrigerate covered for up to 4 days. For longer storage, freeze the un-topped cheesecake (whole or sliced) wrapped tightly for up to 2 months; thaw overnight in the fridge, then add the berries just before serving. The crust can be baked 1 day ahead and kept covered at room temperature. The finished cake benefits from an overnight chill for the cleanest slices.
Nutrition (per serving)
Approximate for 1/12 of cake with berries: 670 calories; 48 g fat (28 g saturated); 48 g carbohydrates; 2 g fiber; 36 g sugars; 9 g protein; 360 mg sodium.
