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Cheesecake. I love cheesecake. It is truly one of those desserts that I simply cannot resist. I’m guessing it’s the combination of the crisp, slightly salty graham crust paired with the sweet creamy texture of the cream cheese filling. Regardless of the reason, cheesecake equals bliss in my book.
Although we will pretty much nosh on any cheesecake that we come upon, we are extremely partial to the creamy and fluffy variety. You know, the kind that just sort of melts in your mouth and brings a big smile to your face. If you’re a fan of cheesecake, definitely keep reading because this is hands down the best cheesecake I have ever made. Period.
My whole family loves cheesecake (except my dad), so when I decided to go home for a visit last Sunday, I decided to bring along a cheesecake. The question was, what kind of cheesecake? I pondered on this question for a couple of hours and finally decided to keep it simple. I had an ample supply of ripe, juicy blueberries and raspberries in the fridge, so I knew they would play a role, just not sure in what capacity. I ended up establishing my game plan at the last minute; lemon scented cheesecake with a glossy berry topping. Simple, delicious and perfect for summer.
This cheesecake was a big hit; it was extremely creamy with a fresh, crisp flavor from the lemon zest and fresh berries. Brian ate himself sick after consuming two large pieces. My mom’s boyfriend, Johnny-O, loved this cake so much she caught him scarfing it from the storage container while standing over the kitchen sink and refused to give her a bite. Personally, I’m all for sharing and spreading the love EXCEPT when it comes to cheesecake, so I totally get the selfish mentality over this dessert!
If you have read any of my previous cheesecake posts, you may remember that I am pretty vocal about my disdain for cracks. Even though you can cover them up, they still irritate me beyond words. I will tell you this cheesecake recipe has never ever cracked using my extremely scientifically proven techniques. Okay, so maybe I am exaggerating about the scientific part, but here is what works for me:
1. Make sure you use a good quality springform pan.
2. Use a water bath!
3. Wrap the bottom half of the pan tightly in heavy duty foil before baking (this helps prevent the water from leaking into the pan).
4. If you are slightly OCD like me, place the foiled pan into an oven bag for extra security.
5. Allow the baked cheesecake to cool in the oven and then on the counter before placing in the refrigerator (directions will explain this).
6. Have a back-up plan if your cake cracks…fruit acts as an excellent crack concealor or you can just embrace the cracks!
Lemon Cheesecake with Fresh Berries
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 3 tablespoons granulated sugar
- ½ teaspoon fine sea salt
For the filling
- 32 ounces cream cheese 4 packages, room temperature
- 1 ¼ cup granulated sugar
- 4 large eggs room temperature
- ¾ cup heavy cream
- Zest of two lemons
- 1 tablespoon pure vanilla extract
- 2 cups fresh berries
Instructions
- Preheat oven to 350°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
- Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.
- Begin to boil a large pot of water for the water bath.
- In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour. After 1 hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours. Top with fresh berries and serve.
Notes
- For glossy berries, simply add 1 tablespoon of hot water to 1/4 cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
- If you are not a fan of lemon, simply omit the zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks amazing and I can’t wait to make it next week for my familys Easter brunch. But I’ve never made cheesecake before and I just had one question: after it’s done baking you say to close the oven door, turn off the heat and let it cool, do you keep the oven door cracked while it’s baking?
Thanks so much!
jamie i did the impossible i think i made amaretto cheesecake which does not call for sour cream with sour cream!! and it turned out perfect! i made a shotrbread crust for the base though as the recipe calls for that instead of graham crust which i hate
The lemon part of this sounds wonderful. Love cheesecake, but the more plain ones
(leave off the berries for me!) I always use Lorna Doone Shortbread cookies to make
my crust rather than graham crackers. Makes a big difference, I think..Will be trying
this recipe! (without the berries, of course!) June
Any suggestions for getting it off the bottom of the spring form and into a cake box? I tried it once and ended up with a crustless cheesecake…
Jessica-
Hey! Yes, line the base with foil – you can check out my how to video here. Thanks for stopping by.
-Jamie
Hi Jamie! As mentioned in my tweet, I gave this recipe a try yesterday. I just posted about my experience with it here: http://foodjetaimee.blogspot.com/2011/07/confronting-cheesecake.html
Thanks for sharing such a lovely recipe! I suspect it’s one I’ll be using often :)
hi jamie was wondering can i make a shortbread crust to use instead of graham cracker? i dont like graham cracker crust and i am making mins for a en event i have coming up. i like your recipe and want to try it.
Maxine–
I have never tried it with a shortbread crust, but it sounds amazing.
Jamie
it is amazing with shortbread crust jamie. i did it with amaretto cheescake filling, but i need to ask you a question. about minis what is your time for baking with minis? and how long do you leave them in the oven for to cool also at what point do you turn off your oven and leave them in? i just want to make sure i an doing the right thing. also can you substitute sour cream for heavy cream in the amaretto recipe? also have you ever tried making cheesecake and incorporating a bit of condensed milk in it for extra creaminess? i know its a lot of questions. but i can tell you i am going try a new receipe this weekend i will let you know how it turns out. and i will be incorporating sour cream condesned milk with amaretto liquer lets see how this one pans out lol
Jamie – you just solved my biggest problem with cheesecakes … a leaking pan! The idea to place the foil-wrapped springform pan into an oven bag is BRILLIANT! Thanks for sharing this great idea!
What quantity is a stick of butter?
Sally–
Once stick of butter = 1/2 cup or 8 tablespoons or 1/4 pound.
–Jamie
I made this over the weekend for a party we were having and it was a huge hit! The only problem was that I didn’t have any oven bags so I just did 2 layers of foil around the springform pan….. and it leaked! Although once it had been refrigerated you couldn’t even tell, so it wasn’t a problem at all. I served it up with berry coulis (from all the frozen berries in my freezer that needed to be used up) and every plate came back to the kitchen clean :)
Thanks for such a wonderful recipe!
I just wanted to let you know that I refered to you and your blog in my blog. I’ve tried two of your recipes this weekend and i have to say that this cheesecake is sublime and the cheesecake brownie recipe is just outstanding. I didnt post the recipes for either or any of your pictures, i simply refered to you and how much I have been enjoying your blog for the past couple years. I really just felt the need to explain how wonderful those two recipes are…i realize that i am only a beginner food blogger and dont have followers yet, but just wanted to let you know…thanks for the fabulous recipes!