Cheesecake Recipe

Prepare pan and crumbs

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan. Combine graham cracker crumbs, sugar, and a pinch of salt in a bowl and mix to combine.

Add melted butter and stir until crumbs are uniformly moistened and hold 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 glass to compact firmly. Bake crust for 8–10 minutes until set and golden. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F (160°C).

Beat cream cheese

With an electric mixer or 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 the bowl as needed.

Add sugar and stabilizers

Add the granulated sugar and flour (if using). Beat on low to combine, then increase to medium until smooth, about 1–2 minutes. Scrape down the bowl.

Mix in sour cream, vanilla extract, and lemon juice on low speed until incorporated and the batter is smooth.

Add eggs carefully

Add eggs one at a time on low speed, mixing only until each is incorporated. Do not overbeat; overmixing can incorporate air and cause cracks.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake using gentle heat

Place the springform pan on a baking sheet and bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. If you have access to a water bath: wrap the outside of the springform pan in a double layer of heavy-duty foil and set it inside a larger roasting pan; pour hot water into the roasting pan to come about 1 inch up the sides of the springform before placing in the oven. Water bath helps prevent cracking but is optional.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce shock and minimize cracking. Then remove and cool to room temperature on a wire rack.

Once at room temperature, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, until fully set.

Prepare berries

While the cheesecake chills (or up to 30 minutes before serving), combine 2 cups mixed berries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan.

Heat over medium-low heat, stirring occasionally, until the berries begin to release juice and the mixture becomes slightly saucy, about 5–7 minutes. If you prefer more whole berries, reduce stirring and cook briefly.

Mix cornstarch with cold water to form a smooth slurry. Stir the slurry into the warm berry mixture and cook for 1–2 more minutes until the sauce thickens. Remove from heat and cool to room temperature. Refrigerate to chill if preparing early.

Reserve a few whole berries for garnish.

Make whipped cream

Just before serving, chill a mixing bowl and whisk or beaters briefly if possible. Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla, and whip on medium-high speed until soft peaks form. Do not overwhip; stop at soft-stiff peaks depending on preference.

Assemble cheesecake

Remove the chilled cheesecake from the springform pan edge by running a thin knife around the sides and unlatching the pan. Transfer the cheesecake to a serving plate if desired. Spoon the cooled mixed berry topping over the center or spread evenly, leaving a clean edge if you prefer a border of exposed cheesecake.

Pipe or dollop whipped cream around the edges or in the center. Top with reserved whole berries and tuck fresh mint leaves between dollops for a fresh finish.

Serve slices chilled. Store any leftover cheesecake covered in the refrigerator for up to 4 days; store berry topping separately if it will make the crust soggy.