Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar, 1/4 tsp salt, and 6 tbs melted butter in a medium bowl. Mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2-inch up the sides, optional) 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 let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C) when ready to bake the cheesecake.

Bring the room-temperature cream cheese to the same temperature throughout: cut 32 oz cream cheese into chunks and place in a large mixing bowl.

Using a paddle attachment or a handheld mixer on low speed, beat the cream cheese for 1–2 minutes until smooth and free of lumps. Scrape the bowl as needed.

Add 1 cup granulated sugar and continue to beat on medium-low until fully incorporated, about 1 minute. Do not overbeat.

Add 1 cup sour cream, 2 tsp vanilla extract, and 1 tsp lemon zest (if using). Mix on low speed until combined and smooth.

Add 2 tbs flour and mix briefly to incorporate. This helps stabilize the filling and reduce cracking.

With mixer on low, add 4 whole eggs one at a time, waiting just until each is incorporated before adding the next. Finally add 1 egg yolk and mix until just combined. Avoid overmixing to minimize air incorporation.

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

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, sealing seams to prevent leaks. Place the wrapped pan into a deep roasting pan and pour enough hot water into the roasting pan to come halfway up the side of the springform pan.

Bake at 325°F (160°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken. Total time varies by oven; begin checking at 50 minutes.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 60 minutes to reduce temperature shock and minimize cracking.

Remove from the oven and from the water bath. Run a thin knife around the edge of the cheesecake to loosen it from the pan (this prevents cracking as it cools). Cool to room temperature on a wire rack, then cover and refrigerate at least 6 hours, preferably overnight.

In a medium saucepan, combine 3 cups chopped seasonal fruit with 1/2 cup granulated sugar, 2 tbs lemon juice, and 2 tbs water. Stir to mix.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook until the fruit begins to break down and release juices, about 6–8 minutes (berries will collapse faster; firmer stone fruit may take longer).

In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering fruit and cook 1–2 more minutes until the compote thickens to a spoonable consistency.

Remove from heat and stir in 1 tsp butter for a glossy finish, if desired. Taste and adjust sweetness or lemon as needed. Cool to room temperature; compote will thicken further as it cools.

For best presentation, chill the compote before serving so it spreads cleanly over slices.

When ready to serve, remove the chilled cheesecake from the springform pan and transfer to a serving plate.

Spoon the seasonal fruit compote over the top of the cheesecake or serve alongside individual slices. Garnish with a light dusting of 1 tbs powdered sugar and fresh mint leaves, if desired.

Store leftover cheesecake and compote refrigerated in airtight containers for up to 4 days.