Cheesecake Recipe

Prepare pan and crumbs

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

Make crust

Combine graham cracker crumbs, 2 tbs granulated sugar and 1/8 tsp salt in a bowl. Pour in melted butter and stir until the mixture holds together when pressed.

Press and bake crust: Transfer crumbs to the prepared springform pan and press evenly across the bottom and about 1/2 inch up the sides using the bottom of a measuring cup or glass. Bake for 10 minutes. Remove from oven and set aside to cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Room temperature & equipment

Ensure cream cheese and eggs are at room temperature (take out 1–2 hours before). Use a large mixing bowl and a hand mixer or stand mixer with the paddle attachment for best texture. Preheat oven already at 325°F (160°C).

Beat cream cheese

Place the 32 oz room-temperature cream cheese in the mixing bowl. Beat on medium-low until smooth and free of lumps, about 2–3 minutes, scraping the bowl often. Avoid whipping air into the cheese (keep speed moderate).

Add sugars & stabilizer

Add 1 cup granulated sugar, 2 tsp cornstarch and 1/2 tsp salt to the cream cheese. Beat until combined and smooth, 1–2 minutes.

Incorporate wet ingredients

Add sour cream and heavy cream and beat just until incorporated. Add vanilla extract and lemon zest and mix briefly. Add eggs one at a time on low speed, mixing until each is incorporated—do not overmix; stop as soon as the mixture is smooth.

Assemble

Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Water bath (recommended)

Wrap the outside bottom of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath to promote even baking and reduce cracking).

Bake

Bake at 325°F (160°C) for 50–65 minutes. The edges should be set and slightly puffed, while the center will still have a small jiggle—like flan. Avoid overbaking to keep it creamy.

Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 1 hour to cool slowly (this helps prevent cracks). After 1 hour, remove the cheesecake from the water bath and take off the foil. Run a thin knife around the edge of the cake to loosen from the pan sides to prevent cracking as it cools.

Chill

Refrigerate the cheesecake, uncovered, until fully set—at least 6 hours, preferably overnight (8–12 hours) for best texture.

Cook berries

Combine 2 cups mixed berries, 3 tbs granulated sugar and 1 tbs lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries release juice and begin to break down, about 5–7 minutes.

Thicken glaze

In a small bowl, whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the berry mixture and continue to simmer for 1–2 minutes until slightly thickened. If the topping becomes too thick, add a little water or lemon juice to reach a spoonable glaze consistency.

Finish

Remove from heat and stir in 1 tsp butter (optional) for a glossy finish. Let the fruit topping cool to room temperature before spooning over the chilled cheesecake. Reserve a few whole berries for garnish if desired.

Assemble: When the cheesecake is fully chilled, release and remove the springform ring. Spread the cooled fruit topping evenly over the center of the cheesecake, leaving a small exposed rim of cheesecake to show the crust if desired.

Garnish: Arrange reserved whole berries around the top edge and tuck fresh mint leaves between berries. Lightly dust with powdered sugar if using.

Serve: For clean slices, run a sharp knife under hot water, wipe dry, and slice. Repeat heating and wiping the knife between cuts. Serve slightly chilled. Leftover cheesecake will keep covered in the refrigerator for up to 4–5 days.