Seasonal Cheesecake Recipe

Prepare pan and oven

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

Combine crust ingredients: In a medium bowl, mix graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 teaspoon salt until evenly moistened and the mixture holds together when pressed.

Form and bake crust: Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for firm compaction. Bake on the center rack for 10 minutes. Remove from oven and set aside to cool while preparing filling. Reduce oven temperature to 325°F (163°C) for baking the cheesecake.

Bring ingredients to room temperature: Ensure cream cheese, sour cream, and eggs are at room temperature to prevent lumps and overbeating. This step is essential for a smooth batter.

Beat the cream cheese: In a large mixing bowl or 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.

Add sugar and dry ingredients: With the mixer on low, add 1 cup granulated sugar and beat until incorporated (about 1 minute). Add 2 tablespoons flour, 1/4 teaspoon salt, and 1 teaspoon lemon zest; mix until just combined.

Incorporate dairy and vanilla: Add sour cream and 2 tablespoons whole milk; mix on low until smooth. Add 1 1/2 teaspoons vanilla extract and mix to combine.

Add eggs: Reduce mixer speed to low. Add eggs one at a time, mixing just until each is incorporated — do not overmix and avoid incorporating too much air. Add the extra egg yolk and mix until just combined. The batter should be smooth and slightly thick.

Assemble for baking: Pour the batter over the cooled crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

Water bath (recommended for crack-free cheesecake): Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the wrapped pan in a large roasting pan. Set the roasting pan in the oven and carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake slowly: Bake at 325°F (163°C) for 55–70 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken. Ovens vary; begin checking at 50 minutes.

Cool gradually to prevent cracks: Turn the oven off and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. Remove the pan from the water bath and foil, then cool completely on a wire rack for another hour.

Chill: Once cooled to room temperature, cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set fully.

Prepare ingredients: If using frozen berries, thaw and drain excess liquid. For other seasonal toppings: roast stone fruit with a little sugar and lemon, sauté apples with cinnamon, or poach pears — follow the same compote technique below.

Cook berries: In a medium saucepan over medium heat, combine 3 cups mixed berries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice. Cook, stirring occasionally, until the berries begin to break down and release juices, 6–8 minutes.

Thicken: In a small bowl, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water until smooth. Stir the slurry into the simmering berries and cook 1–2 more minutes until the compote thickens slightly.

Finish: Remove from heat; stir in 1/2 tablespoon unsalted butter and 1 teaspoon optional liqueur if using. Taste and adjust sweetness with a little more sugar or lemon if needed. Cool to room temperature before topping the chilled cheesecake.

Remove from pan: Run a thin knife around the inside edge of the chilled cheesecake to loosen it. Unlock and remove the springform ring and peel off parchment from the bottom. Transfer to a serving plate.

Top and garnish: Spoon the cooled seasonal compote over the center of the cheesecake, leaving a ring of exposed cheesecake if desired. Dust the edges lightly with 1 tablespoon powdered sugar and garnish with fresh mint leaves.

Slice: For clean slices, run a sharp knife under hot water, dry it, then slice with a single steady motion. Wipe the knife clean and reheat between slices. Serve chilled.