Dessert Recipe

Preheat oven to 350°F (175°C). Lightly butter or spray a 9-inch springform pan or tart pan.

In a medium bowl, whisk together 1.5 cups flour, 1/4 cup granulated sugar, and 1/4 tsp salt until combined.

Using a pastry cutter or two forks, cut 1/2 cup cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 3 tbs cold water over the mixture, toss gently with a fork until dough begins to come together. Add one more tablespoon if too dry (use only as needed).

Press the dough evenly into the bottom and slightly up the sides of the prepared pan to form a 1/4-inch crust. Prick the bottom a few times with a fork.

Bake crust in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Remove and cool slightly while preparing filling.

Reduce oven temperature to 325°F (165°C). In a large bowl, beat 8 oz room-temperature cream cheese with 1/2 cup granulated sugar until smooth and free of lumps (about 2–3 minutes).

Add 2 eggs, one at a time, beating briefly after each until incorporated. Scrape down the bowl as needed to keep mixture smooth.

Mix in 1/2 cup sour cream, 1/4 cup heavy cream, 1 tsp vanilla extract, and 1 tsp lemon zest until just combined. Do not overmix—stop when the batter is silky and smooth.

Pour the filling into the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Bake at 325°F (165°C) for 30–35 minutes, or until the center is mostly set but still slightly jiggly — the edges should be set and may be very lightly golden.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 20 minutes to reduce cracking. Then remove and cool to room temperature on a wire rack.

Refrigerate the dessert for at least 3 hours, preferably overnight, to fully set before adding topping.

In a small saucepan, combine 1.5 cups mixed berries, 2 tbs granulated sugar, and 1 tbs lemon juice.

Cook over medium heat until the berries begin to release their juices and the mixture simmers, about 4–6 minutes.

In a small bowl, whisk together 1 tsp cornstarch and 1 tbs water to make a slurry. Stir the slurry into the simmering berries and cook another 1–2 minutes until the sauce thickens slightly.

Remove from heat and let the topping cool to room temperature; it will thicken more as it cools.

When the cheesecake is fully chilled, spoon the berry topping over the center, spreading gently to the edges. Use fresh whole berries for decoration if desired.

If desired, dust the edges lightly with 1 tbs powdered sugar just before serving for a finished look.

Slice the cheesecake with a sharp knife dipped in hot water and wiped dry between slices for clean cuts. Serve chilled.