Cheesecake With Berries Recipe

Prepare pan and crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar and 1/4 teaspoon salt. Pour in the melted butter and stir until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan. Use the bottom of a measuring cup for an even, compact layer. Bake crust for 8–10 minutes until set and slightly darker. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (163°C).

Room temperature and mixing tips

Ensure the cream cheese is fully at room temperature (soft but not warm) to avoid lumps. Preheat oven to 325°F (163°C) if you lowered it earlier and set a roasting pan large enough to hold the springform pan for a water bath.

Beat cream cheese and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1 cup granulated sugar on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl and beater frequently to avoid overworking.

Add sour cream, milk and flavorings

Add 1/2 cup sour cream, 1/4 cup whole milk, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest (if using). Mix on low speed until incorporated and smooth, 30–45 seconds.

Incorporate eggs

With the mixer on low, add the 4 whole eggs one at a time, mixing briefly after each addition until just incorporated. Add the extra egg yolk and mix until combined. Avoid whipping too much air into the batter—mix gently and stop as soon as the eggs are incorporated.

Finish batter

Add 2 tablespoons all-purpose flour and mix on low until just combined. Scrape down the bowl and ensure a smooth, silky batter with no lumps.

Assemble for baking

Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Pour the filling into the cooled crust and smooth the top with an offset spatula.

Water bath and baking

Place the foil-wrapped springform pan into a larger 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). Transfer to the oven and bake at 325°F (163°C) for 55–70 minutes. The center should still have a slight jiggle when gently shaken—edges will be set and lightly puffed.

Cool and chill

Turn off oven, crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven and carefully lift the springform pan out of the water bath. Remove the foil and place the cheesecake on a wire rack to cool to room temperature (about 1–2 hours). Once cooled, refrigerate uncovered for at least 6 hours or preferably overnight to set fully.

Make sauce

Combine 2 cups quartered strawberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and sauce thickens slightly, about 8–10 minutes.

If you prefer a smooth sauce, mash lightly with a fork or use an immersion blender for a few seconds until desired consistency is reached. For a chunkier sauce, leave some berry pieces intact. Taste and adjust sweetness or lemon juice as desired. Remove from heat and let cool to room temperature; sauce will thicken more as it cools.

Refrigerate sauce until ready to serve. The sauce can be made up to 48 hours in advance and refrigerated in an airtight container.

Rinse and dry 2 cups mixed fresh berries just before serving. Hull and slice strawberries if large. Gently toss berries together if using a mix. Keep refrigerated until plating to maintain freshness.

When cheesecake is fully chilled, run a thin knife around the edge of the pan to loosen, then release the springform and transfer the cheesecake to a serving plate. Spoon strawberry sauce over individual slices or create a pool of sauce on each plate and arrange fresh berries on top and alongside.

Garnish each slice with a mint leaf and a light dusting of confectioners' sugar if desired. Serve chilled.