Cakes and Cupcakes
The Ultimate Creamy Baked Cheesecake with Fresh Summer Berries
This is the cheesecake I make when I want something truly special but completely unpretentious. It features a thick, buttery graham cracker crust and a velvety cream cheese filling that isn't too sweet, finished with a huge pile of berries that provide the perfect tart contrast.
- Prep
- 25 min
- Cook
- 65 min
- Serves
- 12
- Level
- Medium
- Per serving
- 540 kcal
Method
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs with the melted butter and a pinch of sugar in a bowl until it looks like wet sand. Press this firmly into the bottom and slightly up the sides of a 9-inch springform pan.
In a large bowl, beat the softened cream cheese and 1 cup of sugar until it is completely smooth and creamy. Don't rush this part; you want zero lumps before moving on.
Mix in the sour cream and vanilla bean paste until well combined.
Add the eggs one at a time, mixing on low speed just until the yellow disappears. Over-mixing the eggs is the main reason cheesecakes crack, so keep it gentle.
Pour the batter over the crust. Place the pan inside a larger roasting pan and fill the roasting pan with about an inch of hot water. This 'water bath' keeps the cake moist and prevents cracks.
Bake for about 60 to 70 minutes. The edges should be set but the center should still have a slight jiggle like Jell-O.
Turn off the oven and crack the door open, letting the cake sit inside for an hour. This slow cooling is the secret to a perfect texture. Then, refrigerate for at least 6 hours, or ideally overnight.
About 30 minutes before serving, toss your fresh berries with a tablespoon of sugar and the lemon juice. Let them sit until they get glossy and juicy, then pile them high on top of the chilled cake.
Notes
Always use room temperature ingredients to ensure a smooth, lump-free batter.
Don't skip the water bath; it provides the gentle steam needed for that velvety New York style texture.
If your cheesecake does crack, don't sweat it. The berry topping is perfect for hiding any imperfections.
Run a thin knife around the edge of the pan after it has cooled for 30 minutes to prevent the cake from sticking as it shrinks.
