New York Cheesecake with Mixed Berry Topping

My mother-in-law is known for her perfect cheesecake, so when she gave me a springform pan with a little recipe tucked inside, I couldn't wait to try it. Cheesecake isn't something you make every day, so I waited until Don's birthday when my family was visiting to test it out for the first time. The more people the better; nothing good can come of having an entire cheesecake sit in front of just two people.

MIL warned me about the pitfalls of this recipe; namely, if you take the cake out of the oven too fast it will fall and crack in the center. It's a risk I was willing to take to create this light and fluffy dream! The trick for me was to leave it in the oven to cool completely overnight. It only fell slightly in the middle but with no cracks so it still looked gorgeous. I created my own berry topping recipe by combining my favorite parts of a few others. Read on for the cheesecake and topping recipes!

New York Style Cheesecake

long-evolved from an old Fanny Farmer cookbook

3 tbsp butter

1 package graham crackers (boxes usually come with a few wrapped packages of about 8 large crackers each)

5 large eggs

1 cup sugar

1 lb cream cheese at room temperature

1 tsp vanilla extract

2 tbsp flour

1 cup sour cream

1/4 tsp salt

Preheat oven to 300°.

Rub 1 tbsp of the butter, softened, on the bottom and sides of a 9" springform pan. Crush the graham crackers (I used a rolling pin in a large baking sheet to contain the mess); mix in the rest of the butter, melted, then press firmly into the bottom and sides of the pan to create the crust.

Carefully separate the eggs into whites and yolks. It's a good idea to do the actual separating over one bowl, then once you are sure you haven't screwed it up place the yolk and white with the rest. That way, if you mess up one egg, you don't have to throw out the whole batch.

Beat the egg whites in a small bowl with 1/4 cup sugar until stiff peaks form (see picture) and set aside.

What the egg whites should look like

Beat the yolks in a large bowl until lemon-colored, then add one ingredient at a time and beat until mixed before adding the next: remaining sugar, cream cheese, vanilla, flour, sour cream, and salt.

pre-oven

Fold whites gently into larger mixture, then pour into the springform pan and bake for 1 hour. DO NOT OPEN THE OVEN. After the hour is up, turn off the oven and let sit undisturbed for at least 3 hours, preferably overnight. Chill in the refrigerator until ready to serve. Before serving, make the quick berry topping, below.

Mixed Berry Topping

1 pint blueberries

1 pint raspberries

2 tbsp sugar

1 tsp cornstarch

Mix all ingredients in a microwave-safe bowl and microwave for one minute. Stir, and if not at desired consistency (thickness and mushiness of fruit), microwave for another minute. Let cool to room temperature, then mix in a splash of Grand Marnier or other similar liqueur.

Top entire cheesecake with the berries, or top individual slices depending on your audience!