Cheesecake With Berries Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and wrap the outside with a double layer of heavy-duty foil to prevent water from seeping in during a water bath.

Place graham cracker crumbs, 2 tbs granulated sugar, salt, and melted unsalted butter in a medium bowl. Stir until mixture is evenly moistened and resembles wet sand.

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 for an even, compact crust.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Remove cream cheese, eggs, and sour cream from refrigerator at least 30 minutes before mixing so they reach room temperature. This helps create a smooth, lump-free batter.

Beat cream cheese

In a large bowl or mixer fitted with a paddle attachment, beat the softened cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes, scraping down the bowl periodically.

Add sugar and sour cream

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on medium speed until blended, about 1–2 minutes, scraping the bowl as needed to ensure even mixing.

Incorporate eggs

Reduce mixer speed to low. Add eggs one at a time, mixing just until incorporated after each addition to avoid whipping air into the batter. Add the extra egg yolk and mix until just combined.

Add remaining ingredients

Add 2 tsp vanilla extract, 1 tbs lemon zest, 1 tbs flour, 1/4 tsp salt, and 1/4 cup heavy cream. Mix on low speed until smooth and homogenous, scraping down the bowl once more. Avoid overmixing.

Fill pan

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

Water bath and bake

Place the wrapped springform pan into a larger 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 55–70 minutes, until the edges are set and the center still slightly jiggles when gently shaken.

Cool gradually

Turn off the oven and crack the oven door; let the cheesecake cool in the oven for 1 hour to reduce cracking. Remove from oven, lift the springform pan out of the water bath, and cool completely on a wire rack for 1–2 hours at room temperature.

Chill

Cover the cooled cheesecake with plastic wrap and refrigerate at least 6 hours, preferably overnight, until fully set.

Prepare berries

If using strawberries, hull and quarter them. Combine strawberries (if using), blueberries, and raspberries in a medium bowl. Measure 3 cups total berries.

Make glaze

In a small saucepan, whisk together 1/4 cup granulated sugar, 1 tsp cornstarch, and 1 tbsp water until smooth. Add 1 tbsp lemon juice and heat over medium-low, stirring, until the mixture just begins to thicken and becomes clear (about 2–3 minutes).

Combine and cool

Pour the warm glaze over the berries and toss gently to coat. Let the mixture cool to room temperature; it will thicken slightly as it cools. Refrigerate if you will not use it right away.

Top cheesecake

When cheesecake is fully chilled, remove the springform ring and transfer cheesecake to a serving plate if desired. Spoon the cooled berry mixture over the top, arranging berries attractively. Chill for 15–30 minutes to allow topping to set.

Dust the edges lightly with powdered sugar and garnish with fresh mint leaves just before serving. Slice with a hot, dry knife (wipe between cuts) for clean slices.