Wildberry Recipe

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

Combine graham cracker crumbs, sugar and salt in a medium bowl. Stir in melted butter until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and up the sides about 1/2 inch if desired) of the prepared springform pan using the bottom of a measuring cup for an even layer.

Bake crust for 10 minutes, then remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 300°F (150°C).

Place softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on low-medium speed until very smooth and free of lumps, scraping the bowl once or twice – about 2–3 minutes.

Add 3 tablespoons sugar and continue to beat until incorporated and creamy, about 1 minute. Scrape down the bowl.

Add vanilla extract, lemon zest, and flour. Mix briefly to incorporate.

Add eggs one at a time, beating on low speed and scraping the bowl after each addition. Do not overbeat; just mix until each egg is incorporated.

With mixer on low, blend in sour cream and heavy cream until the batter is smooth. If using grated white chocolate, fold it in by hand at the end for extra silkiness.

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

Place the springform pan on a middle oven rack. For more stable, crack-free results, bake with a water bath: wrap the outside of the springform pan in two layers of heavy-duty foil and set it inside a deep roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Carefully transfer to the oven.

Bake at 300°F (150°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 the center creamy.

Turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change that causes cracks.

Remove cheesecake from oven and water bath. Run a thin knife around the inside edge of the pan to loosen. Let cool to room temperature on a wire rack, then refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.

If using frozen berries, thaw and drain any excess liquid. Place 2 1/2 cups of the mixed wildberries in a medium saucepan with 1/2 cup sugar and 1 tablespoon lemon juice.

Cook over medium heat, stirring occasionally, until berries begin to break down and release juices, about 6–8 minutes. Lightly mash with the back of a spoon for a chunky sauce or use an immersion blender for a smoother purée (blend briefly if desired).

In a small bowl, whisk cornstarch with cold water to form a slurry. Stir the slurry and vanilla paste into the hot berry mixture.

Bring to a gentle simmer and cook for 1–2 minutes until the topping thickens to a spoon-coating consistency. Remove from heat and stir in butter for added gloss and richness.

Taste and adjust sweetness or lemon as needed. Let the topping cool to room temperature; it will thicken further as it cools. Reserve remaining 1/2 cup berries for garnish or gently fold a few into the cooled topping for texture.

When cheesecake is fully chilled, carefully remove the springform sides. Place the cake on a serving plate.

Spoon the cooled wildberry topping over the center of the cheesecake, spreading slightly but leaving a small border so the topping doesn’t run over the edges. If desired, arrange reserved whole berries around the top edge.

Dust the top lightly with powdered sugar if using and chill for 15–30 minutes to set the topping before serving.

Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) to get clean slices. Serve chilled.