TRIPLE BERRY NY CHEESECAKE

Creamy, rich and ever-so-slightly tangy no-fail NY style triple fruit cheesecake! Easy to make and will quickly become a staple in your home! So tasty and never fails!

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This creamy, rich, and ever-so-slightly tangy no-fail New York style triple fruit cheesecake is an exquisite dessert that combines the perfect balance of flavors and textures.

With its velvety smooth cream cheese filling, buttery graham cracker crust, and a delightful topping of three luscious fruits, this cheesecake is not only easy to make but also guaranteed to impress your family and friends.

The harmonious blend of sweet and tangy notes creates a mouthwatering experience that is simply irresistible. Whether you are hosting a special gathering, celebrating a birthday, or just indulging in a sweet treat after dinner, this cheesecake will quickly become a beloved staple in your home.

Its straightforward preparation method means that even novice bakers can achieve a stunning result, making it a go-to recipe for any occasion. With each slice, you will experience the rich, satisfying creaminess complemented by the vibrant flavors of the fruit, ensuring that this dessert never disappoints.

INGREDIENTS

FOR THE CRUST

• 1 cup graham cracker crumbs (104 grams)

• ¼ cup granulated sugar (50 grams)

• 4 tablespoons butter melted

• pinch of salt

FOR THE CHEESECAKE FILLING

• 2 packages cream cheese (8 ounces each), softened

• ¾ cup granulated sugar (150 grams)

• 1 tablespoon all-purpose flour

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 2 eggs

• 1 egg yolk

• ¼ cup sour cream (60 grams)

FOR THE BERRY TOPPING

• 1 cup sweet cherries, pitted (fresh or frozen)

• 1 cup blackberries (fresh or frozen)

• 1 cup blueberries, pitted (fresh or frozen)

• 1/4 cup water

• 1 Tbsp cornstarch

• 1 Tbsp lemon juice

• 2 Tbsp sugar

TO MAKE

1. Make The Crust: Preheat oven to 350°F (177°C). Line a 8" springform pan with parchment or grease well.

   
   

2. In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.

   
   

3. Press graham cracker mixture into the pan, pressing firmly with the back of a spoon to pack the crumb mixture.

   
   

4. Bake for 10-12 minutes. Remove from the oven and allow to cool slightly while making the filling.

   
   

5. Make The Cheesecake: In a large mixing bowl, beat the cream cheese with an electric mixer for 1 minute. Add the granulated sugar and beat an additional 2 minutes, until the mixture is fluffy and there are no cream cheese chunks.

   
   

6. Scrape the sides of the bowl and add in the flour. Mix on low speed until just incorporated. You do not want to add too much air into the mixture, so from this point forward, mix on low speed only.

   
   

7. Add the vanilla extract and lemon juice to the bowl and mix on low speed.

   
   

8. Scrape the sides of the bowl and add the eggs, one at a time, mixing on low speed after each addition, until the egg is almost fully mixed in.

   
   

9. Add the sour cream and mix on low speed until it is incorporated.

   
   

10. Fill the bottom of a large roasting pan with hot water. Wrap your springform pan with tinfoil all the way around, ensuring no water will be able to leak into your cake. Place your prepared pan into the roasting pan with water, then fill with your cheesecake filling.

    
    

11. Bake cheesecakes at 350°F (177°C) for 40-50 minutes, or until the outside of each cheesecake is set, but the middle is still jiggly.

    
    

12. Turn the oven off and open the oven door. Allow to cool in the oven for 30-60 minutes, then remove and refrigerate for at least 2 hours.

    
    

13. Make The Topping: In a medium saucepan (off the heat), add water and whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.

    
    

14. Place over medium heat and whisk constantly until the mixture starts to thicken.

    
    

15. Add fruit and cook stirring occasionally until sauce is at a light boil. The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.

    
    

16. Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use.

    
    

17. To Assemble: Once the cake (and topping) has cooled, spoon fruit mixture over your cheesecake. Refrigerate and serve chilled.