Baked Feta Cheesecake Recipe

Prepare pan and crust

Preheat oven to 160°C (320°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment. Combine crushed biscuits, melted butter and 1 tablespoon sugar in a bowl until evenly moistened. Press mixture firmly and evenly into the bottom (and slightly up the sides if desired). Chill in refrigerator while making the filling, 10–15 minutes.

If you prefer no crust (classic baked feta cheesecake can be crustless), skip pressing and line the pan with parchment only.

Soften and mix cream cheese

Bring cream cheese to room temperature for at least 30 minutes so it’s soft. In a large bowl or stand mixer fitted with a paddle, beat the room-temperature cream cheese on medium-low until smooth and free of lumps, about 2–3 minutes, scraping the bowl frequently.

Add sugar and other wet ingredients

Add granulated sugar and beat until combined and slightly creamy, about 1–2 minutes. Beat in sour cream until smooth. Add whole eggs one at a time, mixing briefly after each addition just until incorporated. Add the extra egg yolk and mix. Stir in vanilla extract and 1 teaspoon lemon juice.

Finish batter

Sprinkle the tablespoon of flour and a pinch of fine sea salt over the batter and mix on low speed just until incorporated (10–15 seconds). Do not overmix — keep some air out to reduce cracks. Scrape the bowl and make sure the mixture is homogeneous and silky.

Assemble and prepare for baking

Pour the batter over the chilled crust (or into the lined springform if crustless). Smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles. Place the springform pan inside a larger roasting pan for a water bath (recommended to minimize cracking).

Create water bath

Boil enough water to reach about halfway up the outside of the springform pan. Carefully pour the hot water into the roasting pan around the springform, taking care not to splash water into the cheesecake. The water bath helps gentle, even baking.

Bake

Bake at 160°C (320°F) for 50–65 minutes. The edges should be set and slightly puffed; the center will still wobble slightly — like thick jello. Check after 50 minutes and continue checking every 5 minutes until done.

Cool slowly

Turn off the oven and open the oven door slightly (prop with a wooden spoon) and let the cheesecake cool inside for 1 hour. This slow cooling reduces cracking. After an hour, remove the cheesecake from the water bath, run a thin knife around the edge to loosen from the pan, and let cool to room temperature on a wire rack.

Chill

Cover and refrigerate the cheesecake at least 6 hours, preferably overnight, until fully set and chilled.

Prepare topping

If using prepared sour cherry spoon sweet or preserves, warm them gently in a small saucepan over low heat with 1 teaspoon lemon juice and optional 1 tablespoon kirsch to loosen and slightly gloss the fruit. Heat only until the preserve becomes spreadable — do not boil. If your spoon sweet is very watery, simmer 2–3 minutes to thicken; if very thick, add 1–2 tablespoons water to reach a spoonable consistency.

Cool slightly

Remove from heat and let cool until lukewarm before topping the chilled cheesecake, about 10–15 minutes. This prevents the topping from seeping into the cake.

Top cheesecake

When the cheesecake is fully chilled, spoon the sour cherry spoon sweet across the center, spreading gently with the back of a spoon or an offset spatula to create an even layer. Leave a small border of exposed cheesecake if desired. Reserve some cherries for garnish if the preserve contains whole fruit.

Dust lightly with powdered sugar if using and garnish with fresh mint leaves and any reserved cherries. For clean slices, run a sharp knife under hot water, dry it, and slice the cheesecake, wiping the knife between cuts.

Serve slices chilled. Leftovers keep well refrigerated for up to 4 days; store loosely covered to avoid condensation on the topping.