Creamy New York-Style Cheesecake With Red Berry Jam: The Dense, Silky Classic That Never Cracks

Ingredients for New York-Style Cheesecake

This recipe makes one 9-inch cheesecake, about 12 generous slices.

For the crust

• 1 ½ cups graham cracker crumbs: about 12 full sheets, finely crushed. They give that classic, slightly honeyed base.
• ⅓ cup melted butter: binds the crumbs and makes the crust golden and crisp.
• 2 tablespoons sugar: just enough to round out the flavor.

For the filling

• 4 packages (8 oz each) cream cheese: full-fat, at room temperature. This is the heart of the cheesecake, so do not use the light or whipped kind.
• 1 cup sugar: sweetens without overpowering the tangy cheese.
• 1 cup sour cream: adds creaminess and that gentle tang New York cheesecake is known for.
• 4 large eggs: at room temperature. They set the filling and give it structure.
• 1 tablespoon all-purpose flour: a small insurance policy against cracks.
• 2 teaspoons vanilla extract: warm, sweet and comforting.
• 1 tablespoon lemon juice: brightens the flavor and keeps it from tasting heavy.

For the red berry jam

• 2 cups mixed red berries: strawberries, raspberries and cherries, fresh or frozen.
• ½ cup sugar: helps the berries release their juices and thicken.
• 1 tablespoon cornstarch mixed with 2 tablespoons water: for a glossy, spoonable topping.
• 1 teaspoon lemon juice: keeps the color bright.

A Few Words About the Ingredients

Room temperature really matters. Cold cream cheese makes lumps, and lumps make you beat the batter longer. Too much beating adds air, and air is what causes cracks. Take the cream cheese, sour cream and eggs out of the fridge about 2 hours before you start.

If you cannot find graham crackers, vanilla wafers or digestive biscuits work beautifully too. And if fresh berries are expensive this time of year, frozen ones make an excellent jam. You do not even need to thaw them first.