Seasonal Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9‑inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Stir until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan using the bottom of a measuring cup or a flat glass to compact the crust.

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

Bring cream cheese to room temperature so it is very soft. Place room‑temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on low–medium speed until smooth and free of lumps, scraping the bowl down as needed (about 2–3 minutes).

Add the granulated sugar and beat another 1–2 minutes until fully incorporated and smooth. Scrape the bowl.

Add sour cream, heavy cream, vanilla extract, and citrus zest; beat on low speed until combined and smooth (about 30 seconds).

With the mixer on low, add the flour (or cornstarch) and salt and incorporate. Add eggs one at a time, mixing just until each is incorporated — do not overmix to avoid adding air.

Once the batter is homogeneous and silky, pour it over the cooled crust in the springform pan. Smooth the top with an offset spatula and tap the pan gently on the counter to release any large air bubbles.

Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the outside of the springform pan (water bath) to promote even baking and prevent cracking. Alternatively, skip the water bath and bake on the middle rack — water bath is recommended for creamier texture.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set but the center still slightly jiggles when the pan is gently shaken. The top should be just beginning to color.

Turn the oven off and crack the door open. Let the cheesecake cool inside the oven for 1 hour to minimize cracking.

Remove the pan from the oven and take the springform out of the water bath. Run a thin knife around the edge of the cake to loosen it from the sides (this helps prevent cracking as it cools and contracts).

Cool to room temperature on a wire rack, then cover loosely with plastic wrap and refrigerate at least 6 hours, preferably overnight, before removing the springform ring and serving.

While the cheesecake chills, make the compote. In a small saucepan combine mixed berries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the fruit releases juices and the mixture comes to a gentle simmer (about 5–8 minutes).

In a small bowl, whisk the cornstarch with the cold water to make a slurry. Stir the slurry into the simmering berries and continue to cook 1–2 minutes until the compote thickens slightly. Remove from heat and cool to room temperature. Refrigerate if not using immediately.

If using other seasonal toppings (caramelized apples, citrus curd, roasted stone fruits), prepare them while the cheesecake chills and cool to room temperature before topping the cheesecake.

When the cheesecake has chilled and set, run a knife around the springform again and release the ring. Transfer to a serving plate.

Spoon the chilled berry compote over the center of the cheesecake, leaving a border of plain cheesecake if desired. Alternatively, pipe or dollop whipped cream around the edge and place compote in the middle.

Garnish with whipped cream, toasted nuts, fresh mint leaves, and any seasonal citrus segments or additional compote as desired.

Slice the cheesecake with a hot, dry knife (wipe between cuts) for clean slices. Serve chilled.