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Classic New York Cheesecake with Berry Compote inspired by The Ground Round
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Inspired by The Ground Round
Try the Original

Classic New York Cheesecake with Berry Compote

Dessert Vegetarian
This rich, creamy cheesecake features a smooth texture with a slight tang from cream cheese and sour cream. The buttery graham cracker crust provides a perfect contrast to the dense, velvety filling. Topped with a fresh berry compote, this dessert balances sweetness with bright fruit flavor for an impressive finale to any meal.
Prep Time 30 mins
Cook Time 70 mins
Inactive Time 360 mins
Total Time 460 mins
Servings 12

Ingredients

  • 1 1/2 cups Graham crackers (Crushed into fine crumbs)
  • 5 tbsp Unsalted butter (Melted)
  • 1/4 cup Granulated sugar (For crust)
  • 32 oz Cream cheese (Four 8-oz packages, softened to room temperature)
  • 1 1/2 cups Granulated sugar (For filling)
  • 1 cup Sour cream (Room temperature)
  • 2 tsp Vanilla extract
  • 1 tbsp Lemon zest
  • 1 tbsp Fresh lemon juice
  • 4 large Eggs (Room temperature)
  • 1/4 tsp Salt
  • 3 cups Mixed berries (Strawberries, blueberries, raspberries, etc.)
  • 1/3 cup Granulated sugar (For compote)
  • 2 tbsp Fresh lemon juice (For compote)
  • 1 tsp Cornstarch (Mixed with 1 tbsp water)

Tools You'll Need

  • 9-inch springform pan
  • Large roasting pan for water bath
  • Aluminum foil
  • Electric mixer with paddle attachment
  • Rubber spatula
  • Measuring cups and spoons
  • Saucepan for compote

Chef's Tip

The key to preventing cracks in your cheesecake is a gentle cooling process. After baking, turn off the oven, prop open the door slightly, and let the cheesecake cool gradually for an hour before removing it. This slow temperature change helps maintain the cake's smooth, unbroken surface.

Instructions

  1. Preheat oven to 325°F. Wrap outside of a 9-inch springform pan with aluminum foil to prevent water seepage.
  2. Make crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press mixture firmly into bottom and 1 inch up sides of pan. Bake until set, about 10 minutes. Cool on rack.
  3. Reduce oven temperature to 300°F.
  4. Beat cream cheese with electric mixer on medium speed until smooth and creamy, about 2 minutes.
  5. Gradually add 1 1/2 cups sugar and beat until smooth, scraping down sides of bowl as needed.
  6. Add sour cream, vanilla, lemon zest, lemon juice, and salt. Beat until just combined.
  7. Add eggs one at a time, beating on low speed just until each is incorporated. Avoid overbeating, which can add too much air to the batter.
  8. Pour filling over crust and smooth top. Place springform pan in a larger roasting pan.
  9. Fill roasting pan with enough hot water to reach halfway up sides of springform pan (water bath).
  10. Bake until edges are set but center still jiggles slightly, about 55-65 minutes.
  11. Turn off oven, prop door open slightly, and let cheesecake cool in oven for 1 hour.
  12. Remove from water bath, run a knife around edge of cake, and cool completely on rack.
  13. Refrigerate uncovered until cold, then cover and refrigerate overnight or at least 4 hours.
  14. For berry compote: Combine berries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries release juices, about 5 minutes.
  15. Add cornstarch slurry and simmer until thickened, about 2 minutes. Cool completely.

Plating

Remove cheesecake from springform pan and place on a serving plate. Spoon berry compote over the top, allowing some to drizzle down the sides. Alternatively, slice the cheesecake and top each piece individually with berry compote. Garnish with fresh mint leaves if desired.

Storage & Reheating

Cheesecake can be refrigerated, covered, for up to 5 days. It can also be frozen for up to 2 months: wrap tightly in plastic wrap, then foil. Thaw overnight in the refrigerator. Store berry compote separately in the refrigerator for up to 3 days.

About This Recipe

This New York Cheesecake recipe recreates The Ground Round's classic dessert known for its smooth, dense texture and rich flavor. The water bath baking method and careful cooling process ensure the signature crack-free surface that makes restaurant cheesecakes special. The fresh berry compote offers a bright, fruity contrast to the creamy cheesecake, just like in the restaurant version.

How did it turn out?

We'd love to hear about your experience making this recipe!