Creamy New York Cheesecake with Fresh Fruit is a rich and decadent dessert that is sure to impress all your dinner guests! You can’t go wrong with this fool proof recipe with tips and tricks for baking the perfect cheesecake.
Creamy New York Cheesecake with Fresh Fruit
Whether you are looking for a special dessert for Easter dinner or just want something a little extra special for guests this weekend, this Creamy New York Cheesecake with Fresh Fruit is the perfect addition to your menu! This rich and creamy cheesecake is all sorts of decadent and the addition of fresh fruit adds the perfect amount of freshness for balance.
Cheesecake seems to be a daunting recipe for some reason. So many people are intimidated by the classic dessert, but at the end of the day, it really is a quite simple recipe. There are a few basic rules to follow when making the perfect cheesecake, which will ensure a creamy and perfect dessert.
Tips & Tricks for the Perfect Cheesecake
- Bake in a moist oven: When preheating the oven, place a 9″x13″ pan, half filled with hot tap water on the bottom rack of the oven. Bake the cheesecake on the middle rack above the pan of water.
- Do NOT overbeat the mixture.
- Do NOT peek into oven when baking
- Do NOT over bake: When the edges are done they should be slightly puffed and golden. The center area, about the size of a silver dollar, should still appear soft and moist. The center will firm upon cooling.
- Cool cheesecake on a wire rack for 1 hour before refrigerating.
- Remove cheesecake from the refrigerator 30 minutes before serving.
As a young child, my mother would often make the Jello-O box mix cheesecake dessert with the canned cherries. Needless to say, I was never a big fan. At the time, it was a quick and simple dessert she could whip up for her busy family of six. Over the years, she picked up a great cheesecake recipe from her cousin. The first time she made it for our family, we were all instantly hooked. She typically only made it for special occasions, but this Creamy New York Cheesecake with Fresh Fruit is something we all still get excited about to this day!
I realized after I photographed this beautiful cheesecake, that the fruit was actually hiding the fact that there were no cracks in the top, which is a common frustration with cheesecakes. If you follow the directions with a moist oven and don’t over bake it, you will get a perfectly smooth top that you are sure to be proud of!
- 1 c. graham cracker crumbs
- 3 Tbsp. sugar
- 3 Tbsp. margarine melted
- 4 (8 oz.) packages cream cheese, softened
- 1 c. sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 4 eggs
- 1 c. sour cream
- 2 c. seasonal fresh fruit
- Preheat your oven to 350° and place a 9x13 pan half filled with hot tap water on bottom rack of oven.
- Mix the graham crackers, sugar and margarine in a small bowl. Press into the bottom of a 9 inch or 10 inch spring-form pan. Bake for 10 minutes at 350°.
- In a large bowl, beat the cream cheese, sugar, flour and vanilla at medium speed until well blended. Add the eggs, one at a time, mixing at low speed after each addition, just until combined, being sure not to over beat the mixture. Fold in the sour cream and pour the mixture over the baked crust.
- Bake for 65 to 70 minutes at 350° or until the edges are puffed and golden and the center is only slightly jiggly. Run a butter knife around the rim of the pan to loosen the cake. Cool at room temperature for 1 hour before removing the rim of the pan. Refrigerate for 4 hours or overnight.
- Remove from the refrigerator 30 minutes before serving and top with fresh fruit. Store leftovers refrigerated.