Cheesecake Recipe

1. Prepare crust

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan or line with parchment. In a medium bowl combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter and salt. Mix until evenly moistened and mixture holds together when pressed.

2. Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using a flat-bottomed measuring cup or glass to compact it firmly. Bake the crust 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 300°F (150°C).

3. Beat the cream cheese

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

4. Add sugar and flavorings

Add 1 cup granulated sugar and beat until incorporated and creamy, about 1–2 minutes. Add sour cream, milk (or cream), vanilla extract and lemon zest (if using) and mix on low until smooth. Scrape the bowl.

5. Incorporate eggs

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Do not overbeat—minimize air being whipped into the batter to avoid cracks during baking.

6. Add stabilizer

Mix in the flour (or cornstarch) on low speed until combined and batter is smooth. Pour the filling over the cooled crust and smooth the top with a spatula.

7. Prepare a water bath (optional but recommended): wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the springform pan sides.

8. Bake: Place the roasting pan with the cheesecake in the oven set to 300°F (150°C). Bake until edges are set and center still slightly jiggly when the pan is gently shaken, about 55–70 minutes (testing at 55 minutes). The center should register about 150–155°F (65–68°C) if using a thermometer.

9. Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce risk of cracking. After an hour, remove from oven and from the water bath. Run a thin knife around the pan edge to loosen, then let cool to room temperature on a wire rack.

10. Chill: Cover the cooled cake and refrigerate at least 6 hours, preferably overnight, until thoroughly chilled and set.

11. Cook fruit

In a small saucepan combine the halved strawberries and cherries with 1/2 cup granulated sugar, 2 tablespoons water and 1 tablespoon lemon juice. Stir to combine and bring to a gentle simmer over medium heat.

12. Simmer and break down: Reduce heat to medium-low and let the fruit simmer, stirring occasionally, until the fruit softens and releases juices and the mixture thickens slightly, about 8–12 minutes. Use the back of a spoon to mash some of the fruit for a saucier texture, leaving some pieces whole for body.

13. Thicken (optional)

If you prefer a thicker compote, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering fruit and cook another 1–2 minutes until the compote thickens and becomes glossy. Remove from heat and let cool to room temperature. The compote will continue to thicken as it cools.

14. Taste and adjust: Taste the compote and add a touch more sugar or lemon juice if needed to balance sweetness and acidity. Cool completely before spooning onto chilled cheesecake.

15. Remove the chilled cheesecake from the refrigerator and release from the springform pan. Spoon the cooled strawberry-cherry compote over the center of the cheesecake, leaving a small border of exposed cheesecake if desired. Use a spoon or small offset spatula to gently spread the compote into an even layer or create a rustic mound in the center.

16. Garnish: Dust the edge lightly with powdered sugar and top with a few fresh mint leaves. Refrigerate assembled cheesecake for 15–30 minutes to let the compote set before slicing.

17. Serve: Slice with a sharp knife warmed in hot water and wiped dry between cuts for clean slices. Serve chilled. Leftover cheesecake with compote can be stored covered in the refrigerator for up to 4 days.