Lemon Cheesecake with Graham Crust and Fresh Berries
Dense, tangy lemon cheesecake baked in a water bath with a buttered graham cracker crust. Cream cheese and eggs combine with lemon zest and vanilla for a smooth filling. Cooled slowly in the oven then chilled thoroughly before topping with fresh berries.
Ingredients
- 2 cup graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 tablespoon granulated sugar
- ½ teaspoon fine sea salt
- 32 ounce cream cheese, room temperature
- 1 ¼ cup granulated sugar
- 4 large eggs, room temperature
- ¾ cup heavy cream
- lemon zest, from two lemons
- 1 tablespoon pure vanilla extract
- 2 cup fresh berriesfrozen berries1:1fruit
thaw and drain to remove excess liquid
Instructions
- 1
Preheat oven to 350°F. Wrap a 9-inch springform pan tightly in heavy duty foil, then place the foil-wrapped pan inside an oven bag.
- 2
Mix graham cracker crumbs, melted butter, granulated sugar, and fine sea salt together. Press into the bottom of the prepared 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 a stand mixer fitted with paddle attachment, combine sugar and lemon zest and mix until the sugar is moistened and fragrant. Add cream cheese and cream together until smooth. Add eggs one at a time, fully incorporating each before adding the next and scraping down the bowl between each addition. Add heavy cream and vanilla and mix until smooth.
- 5
Pour batter into the prepared crust. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- 6
Bake until the edges appear set but the center still has some jiggle. Turn off the oven, close the door, and let rest in the cooling oven for 1 hour.
- 7
Carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely.
- 8
Once completely cooled, place into the refrigerator for at least 5 hours. Top with fresh berries and serve.
Tips
Double-wrapping the springform pan in foil and an oven bag prevents water from seeping into the crust during the water bath.
Ensure all dairy and eggs are at room temperature for a smooth, lump-free filling.
The cheesecake will continue to set as it cools; do not overbake or the texture will become dry.
Refrigerate for at least 5 hours to allow the cheesecake to fully set and develop flavor.
Good to Know
Cover and refrigerate for up to 5 days. Do not freeze as the texture will become grainy.
Prepare crust up to 1 day ahead. Bake cheesecake up to 2 days ahead and refrigerate; add berries just before serving.
Serve chilled. Cut with a hot, wet knife wiped between each slice for clean edges. Garnish with additional fresh berries.
Common Mistakes
Do not skip the water bath or wrap the springform pan inadequately to avoid a dry, cracked filling.
Do not overbake; the center should jiggle slightly when done to prevent a dense, rubbery texture.
Do not open the oven door during baking or cooling to avoid temperature shock and cracks.
Do not skip the slow cooling in the turned-off oven to avoid rapid contraction and cracking.
Substitutions
Dairy-Free Swaps
General Alternatives
thaw and drain to remove excess liquid