Seasonal Cheesecake Recipe

Preheat and prepare pan

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

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in melted butter and stir until mixture resembles damp sand and holds together when pressed.

Press crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to press firmly and evenly.

Bake the crust for 8–10 minutes until set and aromatic. Remove from oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to a smooth consistency by beating in a large bowl with an electric mixer on medium speed for 2–3 minutes, scraping down the sides occasionally to avoid lumps.

Add granulated sugar and brown sugar and beat until combined and creamy, about 1–2 minutes. Scrape down bowl.

Beat in eggs one at a time, mixing gently after each addition until just combined. Avoid overbeating to minimize air incorporation.

Add sour cream, heavy cream, vanilla extract, lemon zest, cornstarch and salt. Mix on low speed until smooth and homogeneous. Scrape down bowl and mix briefly by hand with a flexible spatula to ensure no lumps remain.

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

To minimize cracking, place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform (water bath).

Bake at 325°F (160°C) for 50–65 minutes until the edges are set and the center still has a slight jiggle (it will firm as it cools). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Turn the oven off, crack the oven door open and leave the cheesecake inside for 30 minutes to cool gradually (this reduces cracking).

Remove cheesecake from the oven and the water bath. Run a thin knife around the edge to loosen from the pan (this prevents sticking/cracking as it cools). Let cool to room temperature, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set.

In a medium saucepan, combine mixed berries and granulated sugar. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer, about 6–8 minutes.

In a small bowl, whisk the cornstarch with the teaspoon of water until smooth (slurry). Stir the slurry into the simmering berries along with the lemon juice and continue to cook for 1–2 minutes until the compote thickens slightly. Remove from heat and stir in vanilla extract. Let cool to room temperature; the compote will thicken more as it cools.

Once the cheesecake is fully chilled, spoon the cooled compote over the top, spreading gently to the edges. Keep some compote aside for individual slices if desired.

Carefully release the springform collar and transfer the cheesecake to a serving plate. If desired, dust the top lightly with powdered sugar and garnish with fresh mint leaves.

Slice with a hot, clean knife (run under hot water and dry between cuts) for clean slices. Serve each slice with additional compote if liked.

Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze portions tightly wrapped up to 1 month.