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

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: All on a Platter

Rated: 5 stars out of 5Rate itRead users' reviews (120)

RECIPE
COMMENTS & REVIEWS(120)

Cook Time:
--
Level:
Intermediate
Yield:
1 (9-inch) cheesecake, 8 to 10 servings

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Ingredients

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

Directions

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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Comments & Reviews

recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Billy Memphis, TN 11-20-2009
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Restaurant Quality
Rated: 5 stars out of 5

First Cheesecake, great quality. I'm sure the original recipe was intended for professional ovens, so the advice from the... other viewers was greatly appreciated!Read more
recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Teresa Minneapolis, MN 11-19-2009
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Easy and delicious chessecake
Rated: 5 stars out of 5

I made this recipe verbatim except I doubled the crust and baked it at 400 for 12 minutes and then 200 for 2 hours. It... turned out great. It didn't crack but it did rise up and then collapse a bit but I think that is from cooking it too long. I think it would have been good with 400 for 12 minutes and then 200 for an hour and a half. But still the cheescake turned out great. I made the strawberry topping too and loved it. Everyone liked it, it got eaten up. Very easy to make too for someone that barely has the right pans, no counter space and has no idea how to 'wing it'. (I had to buy the springform pan but can't wait to use it more)Read more
recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Mary Amherst, NH 11-15-2009
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INCREDIBLE Cheesecake!
Rated: 5 stars out of 5

This was my very first cheesecake from scratch, and it came out perfectly. I took the advice of some of the other comments... and deviated a bit from the recipe by doing the following: - Adding extra crust (I added 1 1/2 x what the recipe calls for and made sure to melt the butter) - Baking cheesecake initially at 400 degrees for 9 minutes (This made the sides golden brown. Cooking it at the suggested 500 degrees for 12 minutes would've burnt it.) - Baking the rest of cheesecake at 200 degrees for a reallyyy long time (Other comments suggested turning the temp up to 250 but I was worried it would crack my cake. I ended up baking it for about 2.5 hours at 200) While it took a much longer time to bake than the recipe suggested, I was thrilled with the result. My cake did not crack, it was the perfect consistency, and the orange and lemon zest added a delicious citrus taste. I'll be making this many more times!Read more
recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Debbie New Castle, IN 10-08-2009
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This is EXCELLENT Cheesecake!
Rated: 5 stars out of 5

I love to cook and bake. Have made many different recipes for cheesecake and this is by far the best I have ever made! I do... agree that the temperature either needs to be turned up to 250 or let it cook longer, about an hour and a half. Also let mine sit in my oven for about 30 minutes after cooking time just to make sure the center was set. This is just a wonderful cheesecake...and very easy. Just make sure to either bake it in a water bath or put a pan filled with water, heated as the oven heats up, to keep the oven moist for it to bake in. This will help prevent cracking. Read more
recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
Candace overland park, KS 08-27-2009
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Good Recipe
Rated: 4 stars out of 5

I like this recipe, however I followed some of the suggestions of previous reviewers and baked at 250 for 1 - 1 1/2 hours. I... also added a little baileys and coffee the second go round with chocolate graham cracker and ground almond crust and it was delicious!!!!!!!!!!!!!!!!!! No sauce needed for that one:)Read more
recipe New York-Style Cheesecake with Choice of Toppings: Blueberry, Strawberry, Pineapple
J Noname, NY 08-11-2009
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No Crack Best Ever Cheesecake
Rated: 5 stars out of 5

This recipe is to die for ! Be forewarned - it takes a loooong time to cook but its well worth it! My cheesecake didn't... crack and my previous recipe always cracked! This recipe is smooth and tastes great - just like NY style cheesecake! I'll never use another cheesecake recipe! I LOVE IT ! Read more