Lemon Cheesecake with Berries

This delightful lemon cheesecake recipe holds a special place in my heart as it marked the beginning of my culinary journey. Inspired by a recipe in Gourmet magazine during a challenging time when my dad had coronary bypass surgery, I ventured into making my very first cheesecake. Armed with determination and a new mixer gifted by my parents, this lemon cheesecake became the foundation of my baking adventures. Over the years, I’ve experimented with different flavors and crusts, making it a versatile and beloved dessert. Adapted from The Old Rittenhouse Inn’s recipe, this creamy and firm-textured cheesecake is a tribute to cherished memories and an enduring passion for baking. Join me in creating this classic dessert that will surely become a beloved favorite for any occasion.

INGREDIENTS:

For the crust:

• 2 cups (200 grams) all-purpose flour
• Zest of one lemon
• ½ pound (2 sticks) unsalted butter, cut into ½-inch pieces
• 2 large egg yolks
• 1 teaspoon vanilla extract

For the filling:

• 2½ pounds cream cheese (any assortment of full or low fat), at room temperature
• 1¾ cups (336 grams) granulated sugar
• Zest of one lemon
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 4 large eggs
• 2 large egg yolks
• ¼ cup heavy cream

For the topping:

• ⅓ cup granulated sugar
• ⅓ cup water
• 1 tablespoon light corn syrup
• 4 teaspoons cornstarch
• 3–4 cups fresh or frozen berries

INSTRUCTIONS:

For the crust:

1. Preheat your oven to 400°F.
2. In a bowl, use a pastry cutter or food processor to blend the butter, sugar, and lemon zest until it resembles sand. Add the egg yolks and vanilla and quickly mix to form a cool and smooth dough.
3. Press one-third of the dough onto the bottom of a 10-inch springform pan directly on the oven rack and bake until light golden. Cool and attach the ring to the pan, pressing the remaining dough onto the sides to create a seamless crust. Set aside.

For the Cheesecake filling:

1. Increase the oven temperature to 425°F.
2. In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth. Add the sugar, zest, salt, and vanilla, and beat well to combine.
3. Add the eggs and yolks one at a time, beating to combine after each addition.
4. Add the flour, beat to combine, and then add the heavy cream, beating until the mixture is smooth and light.
5. Pour the filling into the crust and smooth the top with a spatula.
6. Place the pan on a baking sheet lined with parchment paper and bake for 15 minutes. Reduce the oven temperature to 300°F and bake for an additional 60 minutes until the cheesecake is mostly set but may still jiggle in the center.
7. Remove the cheesecake from the oven and cool on a wire rack for 20 minutes. Open the clasp on the springform pan, but leave it slightly open for another 45 minutes before transferring the cheesecake to the refrigerator to cool completely.

For the topping:

1. In a small saucepan, combine the water, sugar, and cornstarch. Heat until slightly clear and thickened.
2. Add the corn syrup and fold in the berries. Allow the mixture to cool and then spoon it onto the top of the cheesecake.

VARIATIONS:

• Chocolate Swirl: Omit the lemon zest, divide the filling, and add cocoa to one-third. Swirl the chocolate filling on top before baking.
• Key Lime: Omit the lemon zest and add key lime juice to the filling.
• Pumpkin: Omit the lemon zest, add pumpkin puree, ground clove, cinnamon, and ground ginger to the filling. Top with a mixture of sour cream and sugar before baking and garnish with toasted pecans.

TIPS:

• When making the crust, work quickly and avoid overmixing to achieve a sandy texture rather than a doughy consistency.
• Press one-third of the crust mixture onto the bottom of the springform pan and bake it until light golden, then attach the ring and press the remaining dough onto the sides to create a seamless and uniform crust.
• When preparing the cheesecake filling, beat the cream cheese until smooth, ensuring there are no lumps. Add the ingredients one at a time, beating well after each addition to achieve a smooth and light filling.
• Use a baking sheet lined with parchment paper under the springform pan to catch any drips during baking.
• Allow the cheesecake to cool gradually by following the steps of cooling on a wire rack and then in the refrigerator with the springform ring slightly open. This ensures a smooth and crack-free top.
• Explore various flavor variations, such as Chocolate Swirl, Key Lime, or Pumpkin, to add exciting twists to this classic recipe.

Indulge in the rich and tangy flavors of this lemon cheesecake or explore the various flavor variations to suit your taste preferences. With each slice, relish the fond memories that this classic dessert has brought to life throughout the years. Enjoy!