Berry Crumble 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 tablespoons granulated sugar and 1/4 teaspoon salt in a medium bowl. Stir in melted butter 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 preferred) of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then remove from oven and set aside to cool while you make the filling.

Reduce oven temperature to 300°F (150°C). Make sure cream cheese is fully at room temperature to avoid lumps.

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

Add 3 tablespoons granulated sugar and beat until combined, about 1 minute. Add sour cream and vanilla extract; mix on low until incorporated.

Add eggs one at a time, mixing on low speed and just until blended after each addition — do not overmix to avoid incorporating too much air. Add 1 tablespoon flour and lemon zest (if using); mix on low just to combine.

Pour the cheesecake filling over the pre-baked crust and smooth the top with an offset spatula.

While the filling is being prepared, place the berries, 1/2 cup granulated sugar, and lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until the fruit releases juices and the sugar dissolves, about 5–7 minutes. If using larger strawberries, chop them into bite-size pieces first.

In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Stir the slurry into the simmering berries and continue cooking 1–2 minutes until the compote thickens slightly. Remove from heat and let cool to lukewarm.

Spoon a thin layer (about 3/4 to 1 cup) of the berry compote over the cheesecake filling, then gently swirl with a butter knife or skewer to create a marbled effect. Reserve remaining compote for serving or additional topping after baking.

In a medium bowl, combine 3/4 cup flour, 1/2 cup packed light brown sugar, 1/2 cup rolled oats, 1/2 teaspoon cinnamon and 1/8 teaspoon salt.

Add the cold cubed butter. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until mixture forms coarse crumbs with some pea-sized pieces. Chill the crumble in the refrigerator for 10 minutes if it becomes too soft.

Scatter the crumble evenly over the cheesecake surface, leaving a small border if desired so some filling peeks through. The crumble will brown in the oven.

Place the filled springform pan on a baking sheet to catch any drips. Bake at 300°F (150°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle — it will firm as it cools.

If you are concerned about cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil, place it in a larger roasting pan, and pour hot water into the roasting pan until it reaches halfway up the springform sides before baking.

Turn off the oven and crack the oven door; let the cheesecake cool inside for 30 minutes to reduce rapid temperature change. Remove from oven and transfer to a wire rack. Once it reaches near room temperature, refrigerate (uncovered) for at least 4 hours, preferably overnight, to fully set.

Before serving, remove the springform ring. Spoon remaining cooled berry compote over the top or serve on the side. Garnish with fresh berries and dust lightly with powdered sugar if desired.

Slice with a hot, dry knife (wipe between slices) for clean pieces. Store leftovers covered in the refrigerator up to 4 days.