Classic Baked Lemon Cheesecake with Fresh Berries
A creamy baked cheesecake with a graham cracker crust, bright lemon zest, and a topping of fresh berries.
Equipment
- Springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Long sharp knife
Ingredients
Main Ingredients
- 7 oz graham crackers about 28 squares, crushed to fine crumbs
- 8 tbsp unsalted butter melted
- 1 lb cream cheese softened
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- ½ cup sour cream full fat
- 1 ½ cup superfine sugar
- 1 lemon zested
- 3 large eggs room temperature
- 2 cup mixed fresh berries strawberries, blueberries, and raspberries, for topping
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the crust. Mix graham cracker crumbs with melted butter and press into a greased springform pan.
- Beat the batter. Beat the cream cheese smooth, then mix in the sugar, flour, vanilla, sour cream, and zest.
- Add the eggs. Mix in the eggs one at a time until just combined.
- Bake. Pour over the crust and bake at 320 degrees F for 50 to 60 minutes, until the center is just set with a slight wobble.
- Cool and top. Cool completely, chill for several hours, then top with berries and powdered sugar.
Notes
Substitutions: Use any plain sweet biscuits in place of graham crackers.
Tips: Use room temperature eggs and avoid overmixing to prevent cracks.
Storage: Refrigerate covered for up to 3 days. Do not freeze.