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Newyork Cheesecake with mixed berry sauce

When it comes to cooking, baking and that too making cakes is one thing that intimidates me a lot. I am a lot skeptical when I first thought of making a cheesecake. But I made it anyways. This is my first ever cheesecake and guess what it turned out awfully good :).
I can tell that it tasted very well as my husband too this cake to work and he said it is all gone in the first hour itself!!! I am so happy and just wanted to share this sweet recipe with you all.. The only one thing I will warn you is to be patient while making the cake. Enjoy :)

For Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted melted butter
1/2 tsp ground cinnamon
For Filling
32 ounces cream cheese(preferably Philadelphia original cream cheese)
1 1/4 cup sugar
3 tbsp all purpose flour
5 large eggs
1/3 cup heavy whipping cream
1 tsp pure vanilla extract
For Topping
1 cup sour cream
3 tbsp sugar
1/2 tsp pure vanilla extract
For Garnish
2 cups fresh or frozen mixed berries
1/3 cup Sugar
1 tbsp lemon juice
1 tbsp cornstarch
Take a 9 inch springform pan and spray with Pam non stick cooking spray or brush with melted butter.
Preheat oven to 350 F and place the oven rack in center of oven. Make sure all the ingredients are at room temperature.
1.Crust -- 2.Filling -- 3.Crust filled with filling -- 4.Sour cream topping -- 5.Baked cake before adding the sour cream topping -- 6. Cake with sour cream topping before being place into the oven -- 7.Fully baked cheesecake -- 8.Mixed berry sauce -- 9.Cheese cake ready to be served
For Crust
In a bowl combine the graham cracker crumbs, sugar, cinnamon and melted butter. Mix well. Press the crumbs evenly in the bottom of the springform pan and about 1 inch (2.5 cm) up the sides of the springform pan as shown in the above picture. Cover with a plastic wrap and refrigerate in the freezer while you make the filling.
For Filling
Take a large deep bowl and place the cream cheese. With your electric beater on high speed beat the cream cheese till it is smooth with no lumps.Scrape the sides of the bowl with a rubber spatula. Now add in the sugar, flour and beat on medium speed until smooth (about 2 to 3 minutes), scraping down the bowl as needed.
Add the eggs, one at a time, beating well after each addition. Scrape down sides of the bowl. Add the whipping cream, vanilla extract and beat until well incorporated(for about a minute).
Remove the crust from the freezer and pour in the filling. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking and place it in the oven. 
Bake for 15 minutes and then lower the oven temperature to 250F and continue to bake for about another 1 hour to 90 minutes or until the cake is firm in the edges and only the center of the cheesecake looks a little wet and wiggly. (For me it took 1 hr 20 minutes for the cake to bake.) Remove the cake from oven and set aside.
For Topping
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return the cake to oven to bake for 12 to 15 minutes.  Remove the cake from oven and carefully run a thin sharp knife around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely. After the cake is cooled down, cover it with a plastic wrap or aluminum foil and refrigerate for several hours, preferably overnight before serving.
For Mixed Berry Sauce
Take the berries, sugar and lemon juice in a pan and simmer on medium heat. Stir occasionally and break down some of the big berries with a wooden spoon. Simmer till the sugar is melted and berries are soft. Add in the corn starch and stir quickly to avoid lumps. Let the sauce thicken and once the reaches the desired consistency turn of the heat and let it cool before serving.
Once the cheese cake is cooled completely and refrigerated for several hours take the cake out of fridge. To remove the cheesecake from the springform pan, use a very thin knife that has been warmed by dipping in hot water and dried. Go around the edge of the cheesecake to loosen it using a slow up and down motion. Dip the knife in hot water once you loosen every 1/3rd of the cake. Open the springform pan's ring.
Now place the cake on a serving platter, scoop the mixed berry sauce on top of the cake and serve.
To freeze the cake for couple of months
Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.


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