Description
A celebration of summer’s flavors with a creamy texture and vibrant berries, this cheesecake is perfect for warm days and gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces (3 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- Powdered sugar, for dusting (optional)
Instructions
- Prepare the Crust: Mix the graham cracker crumbs with melted butter until well combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Refrigerate the crust to set while preparing the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and vanilla extract while continuing to beat. Add the eggs one at a time, mixing just until incorporated to avoid overmixing. Fold in the lemon zest and lemon juice.
- Pour the filling over the chilled crust. Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
- Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Garnish: Just before serving, arrange fresh mixed berries artistically over the cheesecake. Optionally, dust with powdered sugar or drizzle with fruit glaze.
Notes
For best results, let the cheesecake sit in the fridge overnight to improve texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 23g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg