Homemade Cheesecake Recipe

Prepare pan and crust

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment. Combine graham cracker crumbs, 2 tablespoons sugar, melted butter, and 1/4 tsp salt in a bowl until mixture holds together when pressed.

Press the crumb mixture evenly 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 compact. Bake crust 8–10 minutes until set and fragrant. Remove from oven and let cool on a rack while preparing filling. Reduce oven to 325°F (160°C).

Prepare filling

Lower oven to 325°F (160°C) if not already. In a large bowl or stand mixer fitted with a paddle, beat room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape bowl as needed.

Add 1 cup sugar and 1/2 tsp salt and beat on low until incorporated and smooth, about 1–2 minutes. Mix in sour cream, heavy cream, and vanilla until blended.

Add eggs one at a time on low speed, mixing just until each is incorporated (do not overbeat). Add the extra yolk and fold in orange zest gently with a spatula to distribute.

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

Bake in a water bath (recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the sides of the springform. Bake at 325°F (160°C) for 50–65 minutes until the edges are set and the center still slightly jiggles when the pan is gently tapped. Avoid overbaking to prevent cracks.

Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to reduce cracking. Remove from oven, lift cheesecake out of the water bath, remove foil, and cool completely on a rack for another hour. Refrigerate uncovered for at least 4 hours, preferably overnight, to fully set.

Make glaze

In a small saucepan combine 2 cups mixed berries, 1/4 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the berries release juices and begin to break down, about 6–8 minutes.

In a small bowl, whisk the cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering berries and continue to cook 1–2 minutes until the mixture thickens and becomes glossy. If you prefer a smooth glaze, press the mixture through a fine mesh sieve to remove seeds and large pieces; otherwise leave slightly chunky.

Cool the glaze to room temperature before using. The glaze will thicken further as it cools. Store in refrigerator if making ahead; bring to room temperature before drizzling over cheesecake.

Prepare ice cream base

Place a mixing bowl and the whisk attachment (or beaters) in the freezer for 10–15 minutes to chill. Pour 1.5 cups cold heavy cream into the chilled bowl and whip to stiff peaks.

In a separate bowl combine the 14 oz sweetened condensed milk, 3/4 cup fresh orange juice, 1 tablespoon orange zest, 1/2 tsp vanilla extract, and 1 tsp orange liqueur (if using). Fold the whipped cream gently into the condensed milk mixture until homogenous, taking care to keep as much air as possible.

Transfer the mixture to a freezer-safe container, cover, and freeze at least 6 hours (preferably overnight) until firm. Stir once after 2 hours if you want a slightly softer, more even texture. Remove from freezer 10–15 minutes before serving to soften slightly.

When cheesecake is fully chilled, run a thin knife around the edge of the pan to loosen and release the springform; remove the ring. Spoon or pour cooled berries glaze over the top of the cake, spreading gently to edge. If you pressed the crust up the sides, you can leave the top open for glaze; otherwise spoon glaze centrally and let some drip down.

Slice cheesecake with a hot, clean knife (dip and wipe the knife between slices for neat cuts). Serve each slice with a generous scoop or quenelle of the orange ice cream on the side or on top.

Dust with a little powdered sugar and garnish with fresh mint leaves and a few whole berries if desired. Store leftover cheesecake covered in the refrigerator up to 4 days; keep ice cream in the freezer.