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summer berry cheesecake recipe

Summer Berry Cheesecake Recipe

A classic cheesecake recipe piled with lots of fresh berries. Perfect for summer gatherings, BBQs, and birthdays, this cheesecake will be the star of any gathering!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling 4 hours
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • 9" Springform Pan
  • Kitchen Aid Mixer
  • mixing bowls

Ingredients
  

Crust Ingredients

  • 3/4 cup all-purpose flour
  • 3 tbsp sugar
  • 1/2 tsp lemon zest
  • 1 egg yolk lightly beaten
  • 6 tbsp butter
  • 1/4 tsp vanilla

Cheesecake Filling

  • 3 pkgs cream cheese softened
  • 1 cup sugar
  • 2 tbsp flour
  • 1/2 tsp lemon zest
  • 1/4 tsp salt
  • 2 eggs
  • 1 egg yolk
  • 1/4 cup milk
  • 1/2 tsp vanilla

Berries for Decorating

  • Your choice of berries for topping/decorating

Instructions
 

Make the Crust:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine the flour and sugar, and lemon zest.
  • Cut the butter into small cubes, then, using a pastry cutter or your fingers, crumble the butter into the flour mixture until even crumbs form.
  • Stir in the egg yolk and vanilla.
  • Using a spoon or your hands, bring the dough together until it forms a ball.
  • Take 1/3 of the dough ball and pat it out evenly onto the bottom of the springform pan (keep the sides off the pan for now). If needed, use slightly more than 1/3, but it should be enough to form a thin, even layer across the pan.
  • Place the bottom crust into the oven and bake for 7 minutes.
  • Remove the bottom crust and set it on a rack to cool. Reduce the heat to 250 degrees F.
  • When the bottom crust has cooled, attach the sides to the springform pan.
  • Pat the remaining dough onto the sides of the pan to a height of about 1 1/4 inches. It should meet the cooled bottom crust and press evenly up the sides all around. (see tips and photos above for how to do this neatly.)
  • Set aside while you prepare the filling.

Make the Cheesecake Filling:

  • In the bowl of a stand mixer, combine the 3 packages of cream cheese (24oz total), and vanilla.
  • Beat with the paddle attachment for 2-3 minutes until fluffy, using a spatula to scrape down the sides once or twice to get it nice and creamy.
  • In a small bowl, combine the sugar, flour, lemon zest, and salt.
  • Beat the flour mixture into the cream cheese mixture, mixing well.
  • Add the eggs and the yolk one at a time, beating at low speed until just combined.
  • Stir in the milk.
  • Unhook the paddle and scrape it around the bottom or use a spatula to make sure everything is nice and creamy with no lumps.
  • Pour the filling into the prepared cheesecake pan

Bake the Cheesecake:

  • Bake the cheesecake at 250 degrees F for 1.5 hours.
  • Turn off the oven, open the oven door slightly, and let sit for another 30 mintues.
  • Remove and place on a wire rack to cool completely.
  • Using a thin knife or spatula, carefully loosen the crust from the side of the pan.
  • Once the cheesecake has completely cooled, cover with plastic wrap and place in the fridge. Chill well for at least 3 hours or overnight.
  • When ready to serve, carefully remove the sides of the pan and place on a plate or cake stand.

Decorate the Cheesecake

  • Wash and gently pat dry your choice of berries.
  • Decorate the cheesecake as desired.
  • Slice and serve. Enjoy!

Notes

Be sure that your cream cheese is completely softened, or you will get lumps in your cheesecake