Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (160°C). Lightly butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment if desired.

Combine graham cracker crumbs, 2 tablespoons sugar, melted butter and 1/4 tsp salt in a bowl. Stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or glass to compact. Chill in the refrigerator while you make the filling (10–15 minutes).

Bake the crust for 10 minutes in the preheated oven to set. Remove and let cool slightly while preparing filling.

Reduce oven temperature to 300°F (150°C).

Beat cream cheese and sugar

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

Add 1 cup sugar and continue beating on medium-low until incorporated and smooth, scraping the bowl so no lumps remain (about 1–2 minutes). Avoid whipping in too much air.

Add sour cream and flavorings

Mix in the sour cream, vanilla extract, and lemon zest on low speed until combined and smooth.

Incorporate eggs

Add the eggs one at a time, mixing on low speed and scraping the bowl between additions. Mix just until each egg is incorporated — do not overbeat.

Add the flour (or cornstarch) and heavy cream and mix on low speed until the batter is smooth and homogeneous. Scrape the sides and bottom to ensure even texture. The batter should be thick and creamy.

Assemble for baking

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath: wrap the outside bottom and sides of the springform pan with 2–3 sheets of heavy-duty foil, sealing well to prevent leaks. Place the wrapped pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan around the springform until it reaches about halfway up the sides of the springform pan.

Bake in the preheated 300°F (150°C) oven for 50–65 minutes until the edges are set but the center still slightly jiggles when the pan is gently shaken (it will finish setting as it cools). Avoid overbaking to keep it creamy rather than dry and crumbly.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce cracking.

Remove the cheesecake from the water bath and foil, then let it cool completely at room temperature on a wire rack (about 1–2 hours). Once cooled, refrigerate for at least 6 hours or preferably overnight to fully set and thicken.

Prepare berries

About 30 minutes before serving, place the berries in a medium saucepan with 1/4 cup sugar, 1 tablespoon lemon juice and 2 tablespoons water. Stir to combine.

Over medium heat, bring the mixture to a gentle simmer. Cook, stirring occasionally, until berries release juices and soften, about 5 minutes.

If you prefer a slightly thickened glaze, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering berry mixture and simmer 1 more minute until the sauce thickens slightly. Remove from heat.

If using, warm 2 tablespoons apricot jam with 1 tablespoon water in a small microwave-safe bowl or saucepan until pourable, then strain briefly to remove pieces. Brush the warm jam lightly over the berries to create a shiny glaze or stir the jam into the berry sauce.

Let the topping cool to room temperature. Spoon the cooled fruit topping over the chilled cheesecake just before serving so the topping remains fresh and glossy.

Run a thin knife around the edge of the springform before releasing it to ensure a clean edge. Transfer the cheesecake to a serving plate if desired.

Slice with a hot, clean knife (dip in hot water and wipe between cuts) for neat slices. Serve chilled with fruit topping.

Store leftovers covered in the refrigerator for up to 4–5 days. The crust will remain best if the fruit topping is added just before serving; otherwise, store topping separately in an airtight container for up to 3 days.