Summer Berry Cheesecake

5 from 5 votes

This Summer Berry Cheesecake is a classic New York style baked cheesecake topped with fresh summer berries. It's luscious, creamy and delicious! With a few simple pro tips this cheesecake is so easy you will be making it non-stop with any and all of your favourite toppings!

Prep Time30

Cook Time1 30

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings: pieces

Calories: 422kcal

Author: Andrea Mut

Equipment

Two 6 inch or one 9 inch cake pan.

Ingredients

FOR THE CRUST

1 ½ cups graham cracker crumbs or 22 whole biscuits, broken down to crumbs
¼ cup unsalted butter, melted
2 tablespoon white sugar

FOR THE FILLING

3 8 oz/226g packages original cream cheese not spreadable
¾ cup white sugar
4 eggs, large
2 teaspoon pure vanilla extract
¼ teaspoon salt
1 cup sour cream, full fat

FOR THE TOPPING

1 small jar of any fruit jam or jelly you like I used red currant
4 cups fresh, mixed berries, washed and dried this is an approximate amount

Instructions

FOR THE CRUST

Preheat oven to 350°F. Position rack in center oven.
Cut circles of parchment paper to fit the bottom of your pan(s). Spray pans with non-stick cooking spray and place parchment in bottom.
In a bowl combine the graham crumbs with the sugar. Melt the butter and mix into the graham crumbs until combined. Press evenly into the bottom of cake pan(s) using a flat bottomed glass or measuring cup to press firmly.
Bake in preheated oven for 10 minutes. Let cool while preparing the filling.

FOR THE FILLING

Reduce oven temperature to 250°F
In a medium bowl mix together the soft cream cheese and sugar on medium speed until smooth. You can use an electric hand mixer or a stand mixer with the paddle attachment.
Add eggs one at a time, mixing well between each addition. Scrape sides of the bowl half way through. Add the vanilla and sour cream. Mix until combined and smooth.
Wipe off any crumbs that have collected on the sides of baking pan and re-spray. Pour in cheesecake filling.
Transfer to a pan large enough to accommodate your cake pan(s). Close to the oven, add hottest tap water to come half way up the sides of pan(s).
Bake for 1 hour and 30 minutes for two 6" and up to 2 hours for 9"
Remove from oven and water bath. Let cool on a wire rack until room temperature. Cover with plastic wrap and refrigerate overnight.
Remove from fridge and run a small knife around the outside edges being careful not to cut the sides. Submerge the bottom of pan(s) in hot water to release. Place a piece of parchment or plastic wrap over the top and invert to release from pan. Invert back onto your serving dish.
Cut up any berries that are too large. Warm your jam and pour over top of cake(s). Pile up the berries distributing evenly. Finish with icing sugar or fresh herbs and flowers.

Notes

1. Cheesecake will keep in the fridge for one week, covered.

2. The cake can be wrapped and frozen, without the jam and berries, for 3 months. This is why I like to make two 6" cakes so I have one for the freezer.

Nutrition Facts are an estimate only using an online calculator and have not been approved by a Registered Dietitian.

Nutrition