Seasonal Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Lightly butter the bottom and sides of a 9-inch (23 cm) springform pan. For easier release, line the bottom with a circle of parchment paper.

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

Press the crumb mixture evenly into the bottom (and lightly up the sides, about 1/2 inch) of the prepared springform pan using the back of a measuring cup or a glass to compact it tightly. Refrigerate while preparing the filling to help it set (about 10 minutes). Optionally bake crust for 8 minutes for added stability; cool slightly before filling.

Reduce oven temperature to 300°F (150°C). If you baked the crust, keep oven at 300°F. Place a large roasting pan on the middle rack (for later water bath).

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed to ensure even texture.

Add 1 1/4 cups granulated sugar and 1/4 teaspoon salt and continue to beat on medium speed until blended, about 1–2 minutes. Do not overbeat; avoid incorporating excessive air.

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

Add whole eggs one at a time, mixing on low speed and scraping down the bowl between additions. After the fifth egg, add the two egg yolks and mix just until incorporated. Keep speed low to minimize air.

Sprinkle the flour over the mixture and fold in on low speed until just combined and smooth. Give a final scrape-and-fold to ensure a homogeneous batter.

Pour the filling into the chilled (or cooled, if baked) crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Cover the outside of the springform pan with a double layer of heavy-duty foil to prevent water from seeping in during the water bath.

Place the foil-wrapped springform pan into the large roasting pan. Carefully pour very hot (not boiling) water into the roasting pan to come about halfway up the side of the springform pan (about 1–1.5 inches). This water bath helps prevent cracking and ensures even baking.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken (it will continue to set as it cools). Avoid overbaking to keep a creamy texture.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to minimize cracking. After one hour, remove cheesecake from the water bath and unwrap foil. Run a thin knife around the inner edge of the pan to loosen from the sides (this helps prevent cracks during cooling).

Cool the cheesecake on a wire rack to room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and develop flavor.

About 30–45 minutes before serving (or while the cheesecake is chilling), make the berry compote. Combine 3 cups mixed berries, 1/2 cup granulated sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a medium saucepan.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. After 5–7 minutes the berries will begin to break down and release juices.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the simmering berries and cook 1–2 more minutes until the compote thickens slightly. Remove from heat and swirl in 1 teaspoon unsalted butter for added shine, if desired.

Taste and adjust sweetness or acidity: add a little more sugar if too tart, or a splash more lemon juice for brightness. Let the compote cool to room temperature; it will continue to thicken as it cools. Refrigerate if not using right away.

Remove the chilled cheesecake from the refrigerator. Carefully release and remove the springform pan ring and peel away the parchment from the bottom. Transfer the cheesecake to a serving plate if desired.

Spoon the cooled seasonal berry compote over the top of the cheesecake, spreading gently to the edges. Alternatively, serve compote on the side so slices keep their edges pristine.

Garnish with fresh mint leaves and a light dusting of confectioners' sugar just before serving, if desired. Slice with a hot, dry knife (dip in hot water and wipe clean between cuts) for clean slices.

Store leftover cheesecake covered in the refrigerator for up to 4–5 days; top the cheesecake just before serving to prevent sogginess.