Light Creamy Smooth Baked Cheesecake Recipe

Prepare crust

Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23 cm) springform pan with 1 tablespoon butter and line the base with a parchment round. Stir together graham cracker crumbs, 2 teaspoons sugar and 1/4 teaspoon salt in a bowl. Pour in melted butter and mix until the crumbs are 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 for an even, compact layer. Bake crust 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) if you prefer a creamier texture (optional).

Bring ingredients to room temperature

Ensure cream cheese, sour cream, heavy cream, eggs and yolk are at room temperature (about 30 minutes out of fridge). This prevents lumps and overmixing.

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and creamy (about 1-2 minutes). Scrape down the bowl frequently to avoid lumps.

Add sugar and thickeners

With the mixer on low, add 1 cup granulated sugar and beat until incorporated (about 30-45 seconds). Add 2 tablespoons flour (or cornstarch) and 1/4 teaspoon salt; mix just until combined.

Incorporate dairy

Add the sour cream and heavy cream and mix on low until smooth. Scrape down the bowl as needed.

Add eggs gently

Add the eggs and egg yolk one at a time, mixing on low speed after each addition just until combined. Do not overbeat — aim to minimize air incorporation to avoid cracks.

Flavor

Mix in the 2 teaspoons vanilla extract and 1 teaspoon lemon zest (if using) on low until evenly distributed. Give the batter a final gentle scrape and stir with a rubber spatula to ensure even texture.

Strain and pour

For the smoothest texture, pass the batter through a fine-mesh sieve into a clean bowl to remove any remaining lumps or bits of unmixed cream cheese. Pour the batter over the pre-baked crust in the springform pan, smoothing the top with an offset spatula.

Water bath (bain-marie)

Wrap the outside base of the springform pan tightly in two layers of heavy-duty foil to prevent water leakage. Place the wrapped pan in a roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (about 1-1.5 inches). This gentle, moist heat helps prevent cracking and yields a creamy texture.

Bake

Bake in the preheated oven at 325°F (160°C) for 45-55 minutes, or at 300°F (150°C) for 55-70 minutes for an even silkier center. The cheesecake is done when the edges are set and the center still has a slight wobble (a 2-3 inch area).

Initial cool

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracking.

Chill

Remove the cheesecake from the water bath, unwrap foil, and carefully run a thin knife around the edge to loosen from the pan (this helps prevent cracks as it cools). Once at room temperature, cover and refrigerate for at least 6 hours, preferably overnight, until fully set and chilled.

Cook compote

Combine 3 cups mixed berries, 1/4 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir gently and bring to a simmer. Crush some berries with the back of a spoon if you prefer a looser sauce. Let simmer for 5-7 minutes until the mixture is saucy but still has some whole berries.

Thicken (optional)

If you want a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berries and cook for 1 more minute until the compote thickens. Remove from heat and let cool to room temperature; it will thicken further as it cools.

Store

Transfer compote to a bowl and refrigerate if not using immediately. Serve chilled or slightly warm with slices of cheesecake.

To unmold, release the springform and remove the side. Slide a wide spatula or palette knife under the cheesecake and transfer to a serving plate if desired. Spoon mixed berries compote over individual slices or serve on the side. For a glossy finish you can dust with powdered sugar or add a few fresh whole berries and a sprig of mint.

Storage: Keep the cheesecake covered in the refrigerator for up to 4-5 days. The compote will keep separately for up to 5 days refrigerated.