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!
July 20th, 2010
Lemon Cheesecake with Fresh Berries
Ingredients:
For the Crust
2 cups graham cracker crumbs
1 stick unsalted butter; melted
3 tablespoons sugar
1/2 teaspoon salt
For the Cheesecake
4 sticks of cream cheese, 8 oz each; room temperature
1 1/4 cup granulated sugar
4 large eggs; room temperature
3/4 cup heavy cream
zest of two lemons
1 tablespoon pure vanilla extract
For the Topping
2 cups of fresh berries
1/4 cup apricot preserves plus 1 tables spoon hot water
Directions:
1. Preheat oven to 350 degrees 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.
2. 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.
3. Begin to boil a large pot of water for the water bath.
4. 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.
5. 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.
6. 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 one hour. After one 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 will 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.
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{ 62 comments… read them below or add one }
I hate cracks too and just the fact that this didn’t crack for you has me mentally scheduling it into my calendar!
Love the lemon and berries. Great summer dessert! Great tips too!
I’m such a cheesecake lover now, too, which is a change for me! This looks gorgeous and delicious!
That cheesecake looks fabulous!
Cheers,
Rosa
The recipe for the crust seems to have cut off. I’m assuming it’s 2 cups of graham crumbs, but what do we need 3 tablespoons of?
You know I’m cheesecake crazy, so yeah-I’m bookmarking this to make. FYI- BEAUTIFULLY shot, one of my favs by you!
Love this! Husband loves cheesecake and I think this will be a perfect surprise for him this weekend. Haven’t tried a water bath before…so this should be interesting!
I would have to concur, the best cheesecake EVER!
Oooo! Creamy lemony delight!
Cheesecake with berry topping is my favorite cake as well. I cook jello with the berries for a few minutes and then pour it on the top of my cake. Its heaven!
I love cheesecake but it gives me such a hard time every time I try to bake one. This looks delicious and is making me want to try it again. Thanks for posting.
I love a cheesecake like this; it seems too often there is a tendency to want to add so much stuff to a cheesecake that it no longer has that amazing flavor; the very reason for loving it.
One tip I might suggest if your cheesecake does crack; I make a mix of 1.5 cups sour cream, 1/2 cup sugar and 1 tsp vanilla and put it on top of the cake for the last five minutes of baking. Not only tastes great but will hide any imperfections that might appear!
GORGEOUS! We want a slice right now!! Lemon scented with berries?! Yes please…!
Okay I’m kind of slow on this one. You take the bottom of the spring form pan wrap it in foil and then put that in the oven bag? Or do you put the whole cheesecake in the oven bag not just the bottom?
Melissa-
You’re not slow! Wrap the entire (outside) bottom half of the cheesecake pan with foil then I place the pan into an oven bag before placing it in the pan. The foil and bag act as a barrier from the water. Does this make sense? I need to do a video tutorial of this because I think I just confused myself!
-Jamie
Thank you for explaining! I think I understand now. I always try my hardest to keep the water from seeping into the cheesecake so this is definitely a good idea. Can’t wait to try this method. Although a video tutorial would be nice- no complaints from me on seeing that!
Okay, I am STILL slow. Are you saying the cheesecake is baked IN the oven bag? Is it tied up? Vented? Not tied? So the cheesecake itself is covered by the bag? LOL! I always need video tutorials. Hope someone lets me know soon because I want to make this TODAY…son is coming home tomorrow after being gone 4 weeks. YUM!
This looks amazing. I totally agree with the fruits being a good way to hide the cracks – I always do that! Love how you made the crust go halfway up the tin, it makes the cake look really nice!
Beautiful photos and what an incredibly gorgeous cheesecake! Love all the tips to prevent cracking too. I’ve never seen or used an oven bag so I can’t imagine how that works..
That is one gorgeous cheesecake!
oh my! That cheesecake looks so good. I love cheesecake too, and this is just so right!
This looks absolutely perfect Jaime. There is nothing like the feel of a good luscious cheesecake on the tongue. If you are ever in NYC you must come to Brooklyn and try Junior’s Cheesecake . It is the absolute best.
Perfect timing because I just posted a (crackless!) cheesecake recipe as well. you should check it out! i love how simple and clean yours is…the way a good cheesecake should be.
wow wow wow. i hope someday i can bake as good as you do
meanwhile, i’m passing forward the versatile blogger award to you. your blog, recipes, and photos are simply inspiring. keep it up, especially for newbie-foodies like me!
YUM! This looks amazing! Love the fresh berries added to the top!
What beautiful photos….well of course the cheesecake is the star but you and your camera are great directors. I am always taken back by the affection America has for cheesecake especially when you see over the top flavor pairings and textures out in the blogosphere. So YAY for cheesecake. What a gorgeous cake it is!
Your cheesecake looks absolutely a-mazing! I think I may need to try your recipe – thanks for sharing!
Cheesecake is my absolute fav dessert EVER!!! A simple one is best. Lemon!! YUM!!
Looks beautiful with the fruit.
So funny, I literally just posted my cheesecake entry on the blog and I see yours a few minutes after. I don’t bake my cheesecake in a water bath. I’ve tried both ways and I prefer the texture of not having to use a water bath. I bake it at a lower temperature however. I have to say though, this piece of cake looks so beautiful! I heart.
ooh that looks sooo rich and so good!
Cheesecakes are always most welcoming in my family. My children always ask for it. Your cheesecake look fabulous! Love all the fruits there. Thanks very much for sharing.
Ha! Embrace the cracks….good one!
Love the contrasting colors of the cheesecake, crust, and different berries. So pretty!
~ingrid
I hate cracks too! Even if they’re covered up, I know they’re there and it gnaws at me until the cheesecake is consumed. I’m definitely trying this one out!
This recipe is similar to the one I have latched onto, so I know that this is really good.
we are a cheesecake loving family. this looks perfect!
I just found your site, looking for inspiration (I am making the lime cookies today…) and just wanted to say I heart you! Great pics, great writing- awesome site!
I love baking, but have never made a cheesecake before.
So this was my first try and it turned out awesome. The cake is so creamy.. it is crazy.. and that while I replaced the heavy cream with light cream and used a fat reduced creme cheese instead of regular one.
Yum!
After meeting my soon to be husband for the first time I found out it was his birthday the next day so being the kind hearted person I am, I offered to make him a birthday cake. I asked what kind of cake he would like and to my surprise he said a cheese cake. “Yikes” I am and avid baker but had never made a cheese cake…well here goes. I found my mothers tried and true recipe and was plesantly surprised how easy it was up to the time alloted for baking. Boy “O” boy I could swear it was not done the way it wiggled in the pan, but I took it out and I guess he must have loved it because I am his wife now. Your recipe is even easier then my moms so I will be trying it very soon.
This is the first cheescake I’ve made with no cracks! It was beautiful and it tasted delicious. I loved the hint of lemon. Thank you for sharing.
Your photos are absolutely gorgeous! Cheesecake is the dessert of choice in our household, this one is high on our list!
Beautiful cheesecake! I’ve definitely used the cover up method in the past, but it would be nice to prevent it in the first place…
Cheesecakes can be tricky but when they turn out it is soooo worth the effort! Yours looks delicious!
I love a good cheesecake and the more simple the better! There is nothing like a lemon-y hit to the mouth to take away that heavy feeling that most cheesecake can have. This sounds light, refreshing and delicious! Awesome!
This looks incredible. I’ve been looking for a lemon cheesecake recipe because I have some earl grey french macs that got over-baked and I wanted to try to use them as a crust for a cheesecake. Any recommendations on how much butter to use with the crust? Do you think it would work?
Margo-
Thanks so much for visiting! I can’t really comment on how the French Macs would work as a crust because I have never tried it. It sounds delish though.
-Jamie
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!
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!
What quantity is a stick of butter?
Sally–
Once stick of butter = 1/2 cup or 8 tablespoons or 1/4 pound.
–Jamie
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!
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
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
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
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
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
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!
Hi, I’ve been reading your blog for awhile now and I tried this awesome cheesecake recipe, it was amazing and so delicious, but I had a problem with the water from the water bath leaking through the pan, I double-wrapped the pan with foil but I couldn’t find big enough oven bags, how can I substitute the oven bag, since the foil isn’t enough? Can I try with puttin the pan in a silicone round cake pan instead of an oven bag or this will affect the baking and the baking time?
Lucia-
I’ve never personally used this method so I cannot answer for sure. I don’t believe this would change temp or cooking time, though.
-Jamie
This was amazing – it was the first time I had ever made a cheesecake – and I was nervous. So, I researched zesting, why you give a cheesecake a bath, etc. After this, I made this recipe for my husband’s birthday because he loves cheesecake – this recipe ROCKS! I made it yesterday and there is only a quarter of it left today! It wasn’t difficult to make and it is sooo gooooood! This is definetely worth trying – thank you so much for an awesome recipe! It’s sooo appreciated!!
Lovin it in Central Fl <3
What is it about dads and cheesecake? At least my kids’ dad likes cheesecake. I don’t think my mom ever gets to bake any.