New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple

1 (9-inch) cheesecake, 8 to 10 servings
  • 1 cup graham cracker crumbs
  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons sugar
  • 2 1/2 pounds cream cheese, softened
  • 1 1/2 cups sugar
  • 1 lemon, zested
  • 1 orange, zested
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 5 eggs
  • 2 egg yolks
  • 1/2 cup sour cream
  • Strawberry Sauce, optional, recipe follows
  • Blueberry Sauce, optional, recipe follows
  • Pineapple Sauce, optional, recipe follows
  • Preheat oven to 375 degrees F.

  • Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

  • Increase oven temperature to 500 degrees F.

  • In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

  • To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Strawberry Sauce:
  • 2 pints fresh strawberries

  • 1/2 cup sugar

  • 1 cup water

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons kirsch or brandy

  • Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

  • Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Blueberry Sauce:
  • 1 1/2 cups sugar

  • 3 tablespoons cornstarch

  • 1 1/2 cups water

  • 1/2 cup fresh-squeezed orange juice

  • 2 tablespoons Grand Marnier liqueur

  • 1 1/2 teaspoons orange zest

  • 1 1/2 cups blueberries, picked over and rinsed

  • 1 1/2 tablespoons unsalted butter

  • In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

  • Yield: 3 cups

Pineapple Sauce:
  • 3 cups fresh 1/2-inch diced pineapple chunks

  • 1/4 cup sugar, plus more to taste

  • 1 cup water

  • 1 teaspoon finely grated orange zest

  • 2 tablespoons light rum

  • Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

  • Yield: about 3 cups

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