Classic Cheesecake with Berry Sauce for July 4th
A classic cheesecake with a traditional graham cracker crust and smooth, vanilla-forward filling, finished with a glossy red-and-blue mixed berry sauce—easy to make ahead for a July Fourth table.
Equipment
- 9-inch (23 cm) springform pan
- Heavy-duty aluminum foil
- Large roasting pan or deep baking dish (for water bath)
- Mixing bowls
- Stand mixer with paddle attachment or hand mixer
- Rubber spatula
- Measuring cup (for pressing crust)
- Offset spatula
- Kettle or large pot (to boil water)
- Wire rack
- Small saucepan
- Whisk
- Thin knife (to loosen edges)
Ingredients
For the graham cracker crust
- 200 g graham cracker crumbs finely crushed (about 2 cups; about 14 full crackers)
- 75 g unsalted butter melted (about 6 Tbsp)
- 50 g granulated sugar (about 1/4 cup)
- 1/4 tsp fine sea salt omit if using salted butter
For the cheesecake filling
- 910 g full-fat cream cheese at room temperature (2 lb; four 8-oz blocks)
- 200 g granulated sugar (about 1 cup)
- 20 g all-purpose flour (about 2 Tbsp)
- 1/4 tsp fine sea salt
- 240 g full-fat sour cream at room temperature (about 1 cup)
- 5 large eggs at room temperature
- 10 ml pure vanilla extract (about 2 tsp)
- 5 ml fresh lemon juice (about 1 tsp) or use 1/2 tsp lemon zest
For the mixed berry sauce
- 300 g mixed berries fresh or frozen (about 2 cups; e.g., strawberries, blueberries, raspberries, and/or blackberries)
- 100 g granulated sugar (about 1/2 cup), adjust to taste
- 120 ml water (about 1/2 cup)
- 10 ml fresh lemon juice (about 2 tsp)
- 8 g cornstarch (about 1 Tbsp)
- 15 ml cold water for slurry (about 1 Tbsp)
- 1 pinch fine sea salt
To finish and serve
- extra fresh berries for topping (strawberries and blueberries especially fitting)
- lightly sweetened whipped cream optional
Instructions
- Place a rack in the lower-middle of the oven and preheat to 325°F / 165°C. Wrap the outside of a 9-inch (23 cm) springform pan tightly with two layers of heavy-duty foil (bottom and up the sides), lightly grease the inside, and set a large roasting pan or deep baking dish on the oven rack for the water bath.
- Make and bake the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until it resembles damp sand. Press firmly into the pan bottom and about 1 inch (2.5 cm) up the sides (a measuring cup helps). Bake 10 minutes, then cool slightly.
- Make the filling: Reduce oven to 300°F / 150°C. Beat cream cheese on medium-low 2–3 minutes until completely smooth, scraping the bowl. Add sugar, flour, and salt; mix just until smooth. Mix in sour cream. Lightly beat eggs in a small bowl, then add to the batter on low in 2–3 additions, mixing only until blended. Mix in vanilla and lemon juice briefly, then tap the bowl to release large air bubbles.
- Fill pan and set up the water bath: Pour filling over crust and smooth the top. Bring water to a boil. Place the foil-wrapped springform pan into the roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
- Bake at 300°F / 150°C for 65–80 minutes (start checking at 65). It’s done when the outer 2–3 inches (5–7 cm) are set and the center still has a slight wobble. If browning too much, tent loosely with foil for the last 15–20 minutes.
- Cool gradually: Turn off oven, crack the door, and let cheesecake sit in the water bath 45–60 minutes. Remove roasting pan from oven, lift out springform, and cool on a wire rack. Remove foil and run a thin knife around the inside edge. Cool uncovered at room temperature about 2 hours, then cover loosely and refrigerate at least 4 hours (preferably overnight).
- Make the berry sauce: In a small saucepan, combine berries, sugar, water, lemon juice, and a pinch of salt. Simmer over medium, stirring, 3–5 minutes until berries release juice. Whisk cornstarch with cold water to make a slurry, then slowly stir it into the berries. Cook 2–4 minutes more until thick, glossy, and syrupy. Cool to room temperature, then chill (loosen with a little water if it becomes too thick).
- Unmold and serve: Release the springform latch and remove the ring. (Optional) Slide a thin wide spatula under the crust to transfer to a serving plate. Spoon chilled berry sauce over the top, add fresh berries, and slice with a sharp thin knife, wiping between cuts. Serve with whipped cream if desired.
Nutrition
Calories: 420kcalCarbohydrates: 34gProtein: 7gFat: 29gSaturated Fat: 17gCholesterol: 140mgSodium: 320mgPotassium: 190mgFiber: 1.5gSugar: 25gVitamin A: 900IUVitamin C: 8mgCalcium: 110mgIron: 1.2mg
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