Seasonal Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbsp sugar and ground cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact firmly.

Bake the crust for 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while you prepare the filling. Keep oven temperature at 325°F (160°C).

While crust cools, make the seasonal compote. Place the mixed berries, 1/4 cup sugar and lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until the berries break down and release their juices, about 6–8 minutes. If you prefer a smoother puree for swirling, mash gently with a spoon or use an immersion blender briefly (off heat).

In a small bowl, mix the cornstarch with the cold water to make a slurry. Stir the slurry into the hot berry mixture and cook 1–2 more minutes until the compote thickens. Remove from heat and let cool to room temperature before using.

Reserve about 1/2 cup of the compote for topping after baking and set aside. Use the remaining compote (about 1/2 to 3/4 cup) for swirling into the filling.

Reduce oven heat if necessary to maintain 325°F (160°C). Place a kettle on to boil water (you will use it to create a water bath).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add 1 cup granulated sugar and beat on medium-low until combined and smooth, about 1–2 minutes. Avoid overbeating to minimize incorporated air.

Add the sour cream, vanilla extract, lemon zest and flour (or cornstarch). Mix on low speed just until incorporated and smooth.

Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix; stop as soon as the mixture is homogeneous.

Taste a small amount and adjust for sweetness or lemon/orange brightness if desired. If using a denser seasonal puree (like pumpkin), fold it in now (reduce sour cream slightly if needed). For the berry swirl, gently fold in about 1/2 to 3/4 cup of the cooled compote, leaving some streaks and not fully homogenizing for pretty marbling. Alternatively, pour the plain filling into the crust and dot spoonfuls of compote on top and swirl with a knife.

Pour the filling into the prepared crust and smooth the top with a spatula. If adding a swirl, use a butter knife or skewer to create gentle swirls without overworking the batter.

Place the filled springform pan into a large roasting pan. Carefully pour enough hot water from the kettle into the roasting pan to come about halfway up the sides of the springform pan (water bath). This helps prevent cracks and promotes even baking.

Bake in the preheated 325°F (160°C) oven for 50–65 minutes. The cheesecake should be mostly set but the center will still have a slight jiggle (about 1 inch). Avoid opening the oven while baking if possible.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 45–60 minutes to finish setting slowly (this reduces cracking).

Remove the cheesecake from the water bath and springform pan, and transfer to a wire rack. Peel off the parchment from the bottom if desired. Spoon the reserved 1/2 cup compote over the top and spread gently, or make decorative dollops. Let cool completely to room temperature.

Chill the cheesecake uncovered in the refrigerator for at least 4 hours, preferably overnight, to firm up and develop flavor.

Before serving, run a thin knife around the edge of the cheesecake to loosen and release the springform sides. Remove the ring and transfer the cake to a serving plate if desired.

Dust lightly with powdered sugar, and garnish with fresh mint leaves or thin fruit slices. Slice with a knife dipped in hot water and wiped clean between cuts for neat slices.

Serve chilled. Leftovers keep tightly covered in the refrigerator for up to 4 days (avoid freezing if topped with fresh compote, or freeze undecorated slices for longer storage).