Wildberrry 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 or line the bottom with parchment. Pulse graham crackers in a food processor to fine crumbs (or crush in a plastic bag with a rolling pin) until you have about 1 1/2 cups crumbs.

Combine the graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt in a medium bowl. Pour in 6 tablespoons melted butter and stir until evenly moistened and the texture holds 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 glass. Bake the crust for 8-10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 325°F (160°C). Let crust cool while you make the filling.

Lower oven to 325°F (160°C) if not already set. Place a rack in the lower third of the oven. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil up to about 2 inches high (this prevents water from seeping in if you use a water bath).

Beat cream cheese

In a large mixing bowl 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 down the bowl as needed.

Add sugar and dry ingredients

Add 3/4 cup sugar (note: the ingredient list grouped sugars by section; use the full amount stated under Filling) and beat until combined and smooth, about 1 minute. Add the 2 tablespoons flour and 1/4 tsp salt and mix until incorporated.

Incorporate eggs

Reduce mixer speed to low. Add eggs one at a time, mixing just until each is incorporated — avoid overbeating to prevent extra air. After eggs, add the sour cream, heavy cream, vanilla extract and lemon zest; mix on low until smooth and homogenous, scraping the bowl once.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Bake (water bath optional)

Place the springform pan inside a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (for a water bath). Bake at 325°F (160°C) for 55-70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Avoid overbaking to keep a creamy texture.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven, lift cheesecake out of the water bath (if used), unwrap foil and refrigerate, covered, for at least 4 hours or overnight to fully set.

Cook compote

In a medium saucepan combine 3 cups wildberries, 1/2 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries soften and release juices, about 6-8 minutes. If using frozen berries, cook a little longer until warmed through.

In a small bowl, stir 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Stir the cornstarch slurry into the bubbling berry mixture and cook for another 1-2 minutes until the compote thickens slightly. Taste and adjust sweetness with up to 1 additional tablespoon sugar or more lemon juice as desired. Remove from heat and let cool to room temperature; compote will thicken further as it cools.

For a smoother topping, you can pulse the cooled compote a few times in a blender or with an immersion blender, or press through a sieve to remove seeds. Alternatively leave it chunky.

When the cheesecake has fully chilled and set, release and remove the springform ring and transfer the cake to a serving plate if desired.

Spoon the cooled wildberry compote over the center of the cheesecake, spreading gently toward the edges but leaving a small border if you prefer. Top with extra fresh berries and dollops of whipped cream if using. Garnish with lemon zest and mint leaves.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftover cheesecake can be stored covered in the refrigerator for up to 4 days; compote can be refrigerated separately for up to 5 days.