Basic New York Cheesecake with Easy Blackberry Sauce

Basic NY Cheesecake I am a self proclaimed cheesecake addict. What is not to like about this tangy, sweet and creamy concoction? It’s fattening, yes. But SOOOOOO worth the calories. Usually when I make cheesecake, I inadvertently snarf the whole thing myself. True story. One bite here and one bite there eventually leads to the entire thing gone in 24 hours. Eek! I think now would be a good time to mention that I got a gym membership for Christmas.


Are you afraid of making cheesecake? I know lots of people think that making it is hard which is the biggest load of malarky I’ve ever heard. Cheesecake is totally on the easier end of the baking spectrum and you only need 7 ingredients. SE-VEN. PLUS if you make this and add a fancy looking sauce on top, people will bow down and worship you. Kinda cool, but kinda *awkward*.

I try to only make cheesecake during special occasions {like when Philadelphia cream cheese goes on sale…or Christmas} because it is the pinnacle of all desserts. It is the be-all-end-all-wrap-me-up-and-take-me-home-stick-a-fork-in-me-cause-I’m-done kind of decadence you don’t want to miss out on…which is why I wouldn’t miss out and eat the whole darn thing. {You know you’d do it too…}

So, learn this basic recipe and get ready to make some people very happy.

And, a quick note to the people that don’t like cheesecake: you are just straight up weird.

There. I said it.

Enjoy! xoxo
Basic NY Cheesecake 2


Basic New York Cheesecake with Blackberry Syrup

Yield: 12-14 servings


  • for the cheesecake-
  • 1 sleeve graham crackers
  • 6 tablespoons butter, melted
  • 24 oz. softened cream cheese {3 packages}
  • 3/4 cup sugar
  • 3 eggs, at room temperature
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • for the blackberry sauce-
  • 1 qt. canned blackberries {or use 4 cups frozen}
  • 2 heaping tablespoons corn starch
  • 1/2-3/4 cup granulated sugar, depending how sweet you like your sauce


  1. Preheat oven to 325 degrees. Prepare a 10-inch springform pan by wrapping in foil. {We'll be submerging the cheesecake into a water bath and the last thing you want is a leak in your pan to drown your cheesecake. Eew! No thank you.} Set aside.
  2. In a food processor, grind graham crackers into fine crumbs. Stir with melted butter until all crumbs are moist and press evenly into the bottom of the springform pan.
  3. For the filling, mix cream cheese together with sugar until smooth. Scrape sides of bowl and mix again. Stir in eggs, one at a time. Scrape sides of bowl and mix again. Stir in sour cream and vanilla. Scrape sides and mix again. Filling should be completely smooth with no lumps. Pour over top graham cracker crumbs and level the top. Place into a larger baking dish with high sides {such as a roasting pan}. Bring a pot of water to boil and pour into baking dish until water is about half way up the springform pan. Place into oven and bake 1 hour, or until cheesecake is set. Remove from oven and cool to room temperature. Cover with plastic wrap and refrigerate.
  4. To make the blackberry syrup, place all ingredients into a large pot and whisk together so no lumps form from the cornstarch. {If you are using frozen blackberries, add in a splash of water.} Place over high heat and boil, whisking as you go, until mixture thickens slightly. Remove from heat and strain out seeds. Refrigerate sauce.
  5. When ready to serve, cut cheesecake into slices and serve with a healthy drizzle of blackberry syrup.


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  1. I love cheesecake. LOVE. But…I am always afraid of making it. I’m totally trying this recipe because I love blackberries too!!

    So I’m not one of those weird non cheesecake people, mmmkay?

  2. Oh, how I wish me and cheesecake baking got along! I can never get my water bathes to turn out! They always end up leaking and seeping into my spring form, giving me a perfect top crust and then goo down below ruining an otherwise divine crust. My egg nog cheesecake was my last unfortunate victim – even with a foil wrapping on my springform! *weeps softly to self* One day, it will rue the day it ever decided to leak and ruin a cheesecake. haha
    Hope unpacking is going well!! ~Megan

    • Mine usually does that too. BUT, after a few failed attempts, I got it down. I get the heavy duty foil and do at least 3 layers. THEN, I add packing or duct tape. Kind of looks ridiculous, but at least I don’t get water seepage. There are those waterproof ones I’ve seen. A little more expensive, but worth the price!

    • I’m a little late in replying. After years of seepage I started using those plastic turkey roasting bags. I just set the pan in and roll down the edges. Works like a charm and no seepage!
      Thanks for the Blackberry sauce recipe.

  3. What an absolutely amazing looking cheesecake!

  4. this looks so good… i love cheesecake. and cream cheese and sour cream is definitely the way to go which yields amazing cheesecake.

  5. CHEEEEEESE cake. That is totally the opposite of what I need right now but totally what I want for lunch. 🙂

    • I had this for lunch yesterday!! Ha!

  6. The sour cream sounds like a great addition…I usually use heavy cream but will try it your way. It looks fabulous. We LOVE cheesecake!!

  7. This is a fantastic recipe! I love cheesecake too and haven’t made it for the holidays this year. After seeing this recipe I am so in the mood for a piece (or two)! I think this would be simple and delicious for a small New Years Eve gathering we are hosting! Can’t wait to try!

  8. i made a cheesecake for christmas. always a good idea to make it for gatherings so i can’t eat the whole thing myself!

    • I meant basic to mean ‘plain’. Just a plain cheesecake made with the bare basics. Nothing fancy mixed in.

  9. I’m so glad I wasn’t there to help you eat it! It also is my downfall; that, and your pastry with that cream cheese-type center….

    • Which one are you talking about? The tarts?

  10. Mmm, cheesecake. A close second to chocolate in my dessert books 🙂 My husband hates cream cheese but has nonetheless been won over completely to cheesecake…go figure. Now I have to share.

  11. I loooove cheesecake and this one looks perfect! I rarely make my own…bookmarking this so I can finally get on it!

  12. Too funny. I am one of those people. . . . the ones that fear making cheesecake! I LOVE it, but I’ve always been to intimidated to try to make my own. I always just assumed it was too complicated. Now I’ll have to give it a try!

    • Thanks for pinning! I’m addicted to pinterest…

      • Thanks for the invite Lauren. I’m just getting started on there but I’m seeing how it can totally suck you in!

  13. I made a cheesecake for Christmas, simply because it was one of the easiest desserts I could think of and I was going for easy! That sauce looks amazing!!

  14. May sound crazy but I got twice as many rave reviews when my water actually leaked a little bit into the cheesecake. It came out softer and everyone loved it. I now make them that way on purpose, all the girls at work think I’m the cheesecake guru!

  15. Made the cheesecake yesterday and OMG is it amazing! Only the 2nd time I’ve made one and this recipe was much easier than I recall my last attempt being. It is a little tricky to keep the water from seeping into the pan. I used plenty of heavy duty tin foil and duct tape, but still looked like a little water made it’s way in. Serving it at a dinner party tonight and just had to sample a piece last night…you know… just to make sure! If any water did seep in, it sure didn’t affect the consistency or taste. All I can say is Wow! This cheesecake is the most perfect, creamy-deliciousness I’ve ever tasted. Can’t wait to serve it tonight! Taking every ounce of will power I have not to eat it for breakfast this morning 😉
    Thank you Lauren!

  16. Lauren, I made this for Easter. Love, love, loved it! So easy and so good!

  17. This is a wonderful cheesecake! And my first time making NY cheesecake. I actually solved the water seepage problem when I decided to halve the recipe for a 6″ cake pan which was not springform. I put foil on the inside so I could lift the cake out. Sides had foil crumple pattern, but crust was excellent.

  18. I’ve been making your cheesecake recipe for a couple of years now, and it’s the easiest. Thank you!
    I’ve never had a springform pan but have found that a large glass pie mold works the same, but place it inside a glass casserole dish with boiling water. It has turned out beautifully and always sets.



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