Berry Cheesecake

Creamy, light, and full of citrus zest, this cheesecake is topped with fresh berries and bursting with flavor. It is a favorite in my house and perfect for any occasion.

When my sons asked me to make cheesecake, I did not need much convincing. It has always been my favorite dessert. I love it topped with fruit, and for me, this is heaven.

The only twist? I accidentally bought tubs of whipped cream cheese instead of the usual blocks. So I had to wing it a little. I made a smaller cheesecake and just hoped for the best.

Well... after the first bite, my sons declared it their new favorite and said it was the best one I have ever made. I was shocked. Then I tasted it. Creamy, light, and so luscious. The lemon and orange zests were spot on and perfect with all those berries.

Now I am already thinking about the next time I will make one.

Berry Cheesecake

Ingredients

Crust

3/4 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

Pinch of table salt

1 1/2 teaspoons sugar

If you do not have pre-made crumbs, you can process about 5 to 6 graham crackers until finely ground.

Cake

2 8-ounce containers of whipped cream cheese, I use Temptee, room temperature

8 ounces sour cream, room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1 tablespoon cornstarch

1 teaspoon vanilla

1 teaspoon lemon zest

1 teaspoon orange zest

Serve topped with berries.

You will also need: Cooking spray and a 7 - inch springform pan

Time-Saving Tip: You can prepare the cheesecake up to 3 days ahead. Just add the berries right before serving to keep everything fresh and beautiful.

Let's see what we need.

We're ready to cook.

Wrap the springform pan with foil and coat the inside with cooking spray. Place it inside a larger pan with sides.

Process Graham crackers until fine.

Melt the butter in the microwave. Add the graham cracker crumbs, sugar, and a pinch of salt. Mix until well combined.

Transfer the crumb mixture to the prepared pan. Press it firmly into the bottom and about 1/2 inch up the sides. Bake the crust in a preheated 350 degree oven until lightly golden, then let it cool. Reduce the oven temperature to 325 degrees.

Beat the cream cheese, sugar, and cornstarch until smooth. Add the sour cream and mix just until combined. Add the eggs one at a time, beating gently after each addition. Stir in the vanilla, lemon zest, and orange zest.

Pour the batter into the prepared crust. Add enough hot water to the larger pan to come halfway up the sides of the cheesecake pan. Carefully transfer to the oven and bake for about 1 hour, until the edges are set and the center is slightly jiggly.

Remove from the water bath and cool completely on the counter.

Refrigerate until chilled. I like to let it sit overnight. Top with berries just before serving.

It’s ready! Berry Cheesecake is light, creamy, and full of flavor. My sons said this is their new favorite, so that is as good as it gets in my book. Enjoy!

Berry Cheesecake:

Crust

3/4 cup graham cracker crumbs

3 tablespoons unsalted butter, melted

Pinch of table salt

1 1/2 teaspoons sugar

If you do not have pre-made crumbs, you can process about 5 to 6 graham crackers until finely ground.

Cake

2 8-ounce containers of whipped cream cheese, I use Temptee, room temperature

8 ounces sour cream, room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1 tablespoon cornstarch

1 teaspoon vanilla

1 teaspoon lemon zest

1 teaspoon orange zest

Serve topped with berries.

Cooking Spray

You will also need a 7-inch springform pan.

Wrap the springform pan with foil and coat the inside with cooking spray. Place it inside a larger pan with sides.

If needed, Process Graham crackers until fine.

Melt the butter in the microwave. Add the graham cracker crumbs, sugar, and a pinch of salt. Mix until well combined.

Transfer the crumb mixture to the prepared pan. Press it firmly into the bottom and about 1/2 inch up the sides. Bake the crust in a preheated 350 degree oven until lightly golden, then let it cool. Reduce the oven temperature to 325 degrees.

Beat the cream cheese, sugar, and cornstarch until smooth. Add the sour cream and mix just until combined. Add the eggs one at a time, beating gently after each addition. Stir in the vanilla, lemon zest, and orange zest.

Pour the batter into the prepared crust. Add enough hot water to the larger pan to come halfway up the sides of the cheesecake pan. Carefully transfer to the oven and bake for about 1 hour, until the edges are set and the center is slightly jiggly.

Remove from the water bath and cool completely on the counter.

Refrigerate until chilled. I like to let it sit overnight. Top with berries just before serving.

Time-Saving Tip: You can prepare the cheesecake up to 3 days ahead. Just add the berries right before serving to keep everything fresh and beautiful.