Summertime berries are the perfect excuse to bake a cheesecake. The sweetness of berries paired with the smooth and creamy texture of cheesecake is a great way to end a meal. I gravitate to this recipe for a few reasons. There's no water bath to deal with which also means there's no wrapping the pan tightly with foil to prevent water from seeping in. If ever there's a crack on top it is easily covered by the tangy topping that is added during the last 20 minutes of baking. What more could one ask for when preparing a cheese cake? An added bonus is that this classic cheesecake recipe will stand up to your favorite topping so go ahead and add caramel, macerated strawberries, chocolate sauce, whipped cream or nuts. I often gift this as a birthday present topped with festive sprinkles. Enjoy it plain or with all of your favorite toppings, but most importantly, just enjoy it!!! Share your favorite topping with me on Instagram at @y_delicacies. I'd love to see your creation! If you have an over abundance of berries, consider some of my popular YDelicacies recipes such as Overnight Oats and Berries, Berry Cobbler with Lemon Scented Scones, or Summer Popsicles.
Servings: 8-12 makes 1 9-inch cheesecake or 3 6-inch cheesecakes
6 oz. graham crackers (about 1 ½ cups graham cracker crumbs)
1/2 cup butter, melted
¼ teaspoon kosher salt
2 cups sour cream
½ cup sugar
3 8oz blocks cream cheese
¾ cup sugar
½ cup sour cream
2 teaspoons lemon zest
1 teaspoon vanilla
4 large eggs
Special equipment: a 9-inch springform pan or three 6-inch spring form pans
1. Preheat oven to 350°F.
2. In the bowl of a food processor pulse graham crackers until finely chopped. Add butter and salt and pulse until well combined.
3. Transfer to springform pan and using a straight sided measuring cup, press moistened crumbs into bottom of pan. Bake until fragrant, 5-8 minutes and remove from oven. Set aside and reduce oven temperature to 325°F.
1. In a medium bowl mix the sour cream and sugar together. Set aside.
Cheesecake and Assembly
1. In the bowl of a food processor, blend the cream cheese, sugar, sour cream, lemon zest and vanilla until smooth. Scrape down sides and add eggs. Pulse until well combined.
2. Pour into crust and bake until the edges are set and center is still wobbly, 40 minutes.
3. Spread the topping on the cheesecake and return to oven until topping is set, 20 minutes.
4. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours. Serve with caramel, berries or simply on its own.
Do Ahead: Cheese cake can be make up to 3 days ahead and stored in a refrigerator.