Cheesecake Recipe

Prepare pan

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

Combine crumbs, sugar and salt in a medium bowl. Pour in melted butter and stir until all crumbs are evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to create an even, compact layer.

Bake crust for 10 minutes until set. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients to room temperature (especially the cream cheese and eggs) before starting — this prevents lumps and over-beating. Preheat oven as directed above.

Beat cream cheese and sugar

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 frequently.

Add the granulated sugar and continue beating on medium speed until incorporated and smooth, about 1–2 minutes.

Add sour cream, heavy cream, vanilla extract, lemon zest, flour (or cornstarch) and salt. Mix on low speed just until combined and smooth, scraping the bowl as needed.

Incorporate eggs

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Add the extra yolk last and mix just to combine. Avoid whipping too much air into the batter — low speed and brief mixing create a dense, creamy texture.

Strain the batter through a fine-mesh sieve into a large bowl to remove any remaining lumps and to ensure an ultra-smooth filling (optional but recommended).

Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter a couple of times to release large air bubbles.

Bake with water bath (recommended for cracks & creaminess)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (about 1–1.5 inches). Bake at 325°F (160°C) for 55–75 minutes, until the edges are set and the center still slightly wobbles when gently shaken. Total time depends on oven and pan; start checking at 55 minutes.

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock and prevent cracking.

Remove the cheesecake from the water bath and foil. Run a thin knife around the inside edge of the pan to loosen the cake (this helps prevent cracks from sticking to the pan as it cools). Cool completely on a wire rack, then refrigerate for at least 6 hours or preferably overnight until fully set.

In a medium saucepan, combine 2.5 cups of the mixed berries (reserve about 1/2–1 cup for garnish if using) with 1/2 cup granulated sugar and the lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a gentle simmer, about 6–8 minutes.

In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir the slurry into the simmering berry mixture and cook for 1–2 more minutes until the glaze thickens and becomes glossy. If the mixture is too thick, stir in a tablespoon or two of water; if too thin, simmer a bit longer.

If you prefer a smooth glaze, strain the mixture through a fine-mesh sieve to remove seeds and solids, pressing with a spoon. For a chunkier topping, leave it as-is.

Let the glaze cool to room temperature, then chill until slightly thickened (about 30 minutes). The glaze will continue to set in the fridge.

Once the cheesecake is fully chilled and set, spoon the cooled berry glaze over the top, leaving a small border if you like. Arrange reserved whole berries on top for garnish and refrigerate until ready to serve.

Just before serving, dust the edges lightly with powdered sugar and garnish with fresh mint leaves. To remove the cheesecake from the springform pan cleanly, release the sides, lift them away, and run a spatula underneath to transfer to a serving plate if desired.

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