Famous Butter Cake Recipe

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

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

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass.

Bake the crust for 8–10 minutes until fragrant and just beginning to deepen in color. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).

Ensure cream cheese is fully softened to room temperature so the filling will be smooth. Beat the 24 oz cream cheese in a large mixing bowl or with a stand mixer fitted with the paddle attachment on medium speed until smooth and free of lumps, about 2–3 minutes.

Add 1 cup granulated sugar and 1/4 tsp salt; beat on low to incorporate, then increase speed to medium and mix until creamy, scraping the bowl down once or twice so there are no pockets of unmixed cheese.

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overbeat after eggs are added to avoid incorporating excess air (which can cause cracking).

With the mixer on low, add sour cream, heavy cream, vanilla extract, and lemon zest (if using). Mix until combined and smooth.

Sprinkle the 2 tbs flour over the batter and fold or mix briefly on low until just incorporated. The batter should be thick but pourable.

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

Place the springform pan on a baking sheet. Bake at 325°F (163°C) for 50–60 minutes, or until the edges are set and the center still jiggles slightly when you gently shake the pan. Avoid overbaking to keep the filling creamy.

Turn off the oven and open the oven door slightly. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from oven and let cool to room temperature on a wire rack.

Cover and refrigerate the cake at least 6 hours, preferably overnight, to fully set and develop flavor.

In a small saucepan combine 2 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat until the berries begin to break down and the mixture starts to simmer, about 5–7 minutes.

In a small bowl whisk 1 teaspoon cornstarch with 1 tablespoon cold water to form a smooth slurry.

Stir the slurry into the simmering berries and continue to cook for 1–2 minutes until the compote thickens slightly. Taste and adjust sugar or lemon if needed. Remove from heat and let cool to room temperature; the compote will thicken more as it cools.

Run a knife around the edge of the chilled cake and release the springform. Transfer the cake to a serving plate if desired.

Spoon the berry compote over the top of the cheesecake, or serve on the side. Garnish with extra fresh berries, a light dusting of powdered sugar, and mint leaves.

Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices. Store leftovers covered in the refrigerator up to 4 days; keep compote separate for best texture.