Berry Lemon Cheesecake

When it's hot and sunny, there's nothing quite like a delicious, cooling dessert to help you breeze through summer. This Berry Lemon Cheesecake recipe is perfect for bringing in those last summer flavors. With a crispy crust, creamy filling, and bright berries on top, it'll be your new go-to dessert! Plus, it's super easy to make. So why not try it for yourself? Here's what you'll need...
SERVINGS 8 pieces PREP TIME 30 mins COOK TIME 30 mins COOLING TIME 8 hrs TOTAL TIME 9 hrs

Equipment

• Cheesecake String Pan
• 2-1 Scraper and Spatula 
• Stainless Steel Whisk
• Saucepan
• Parchment Paper

• 1 1/2 Cups Graham Crackers
• 1/3 Stick Unsalted Butter melted
• 1/4 Cup Brown Sugar

Cheesecake:

• 6 Packs (900 g) Full Fat Cream Cheese room temperature
• 2/3 Cup Plain Greek Yogurt room temperature
• 4 eggs room temperature
• 1 Tsp Vanilla Extract
• Pinch of salt
• 1/3 Cup Powdered Sugar
• Zest of 1 Lemon
• Zest of 1 Orange 

Berry Sauce 

• 1/4 Cup Fresh Strawberries chopped
• ¼ Cup Fresh Blackberries
• ¼ Cup Fresh Raspberries
• 1/2 Cup Sugar
• 3 tbsp Water

1. Preheat the oven to 325F. 
2. Grease a baking pan and line with parchment paper. Grease the parchment paper and set it aside.
3. Add the graham crackers to a food processor and pulse until fully crumbled. Transfer to a mixing bowl and pour over the melted butter. Mix to combine until well incorporated. 
4. Transfer to the baking dish and spread evenly. Press firmly on top with the bottom of a drinking glass. Place in the fridge while preparing the filling.

Strawberry sauce:

1. Add the strawberries, blackberries, raspberries, sugar, and water to a medium saucepan. Turn the heat to medium and cook for about 10-15 minutes. Stir and break up the berries often to speed up the process.
2. Remove from heat and transfer to a food processor. Pulse until smooth. Strain if you still see a lot of the seeds.

Cheesecake 

1. Preheat the oven to 325F.
2. Add the cream cheese to a large mixing bowl. Using a hand mixer, beat the cream cheese until soft and creamy. Add the sugar and vanilla and continue beating until well incorporated. Don't overbeat because it will result in cracked cheesecake.
3. Start adding the eggs. Add one egg at a time and beat until just incorporated into the mixture. Scrape down the bowl before adding the next one. Repeat with all 4 eggs.
4. Add the yogurt, lemon zest, orange zest, and a small pinch of salt. Continue beating until well incorporated and creamy.
5. Wrap the baking pan with foil and place the pan with the crust into a larger pan and fill the larger pan with water. 
6. Pour the cheesecake mix in the pan over the graham cracker crust. 
7. Place in the preheated oven and bake for 1 hour and 20 minutes. The cheesecake is done when it starts to set on the edges but is still jiggly in the middle. Start testing it after 1 hour and 15 minutes.
8. When done baking, leave the cheesecake in the oven and leave the door cracked open while the oven cools off. 
9. Transfer the cheesecake to the counter to reach room temperature and then transfer to the fridge to set overnight.
10. Pour the berry sauce on top when ready to serve. 

Chef's tip: Working with room-temperature ingredients is key.

Berry Lemon Cheesecake Gluten-Free

Equipment

• Aluminized Steel Square Cake Pan 9.5”
• 2-1 Scraper and Spatula 
• Stainless Steel Whisk
• Cookie scoop
• Saucepan
• Parchment Paper

• 1 1/2 Cups Mix of Walnuts and Almonds
• 10 Medjool Dates
• 1/4 Cup Coconut Oil

• 3 Packs (900 g) Full Fat Cream Cheese room temperature
• 2/3 Cup Plain Greek Yogurt room temperature
• 4 eggs room temperature
• 1 Tsp Vanilla Extract
• Pinch of salt
• 1/3 Cup Powdered Sugar
• Zest of 1 Lemon
• Zest of 1 Orange

• 1/4  Cup Fresh Strawberries chopped
• ¼ Cup Fresh Blackberries
• ¼ Cup Fresh Raspberries
• 1/4 Cup Sugar
• 2 tbsp Water 

1. Preheat the oven to 325F. 
2. Grease a baking pan and line with parchment paper. Grease the parchment paper and set it aside.
3. Add the walnuts and almonds to a food processor and pulse until fully crumbled. Transfer to a mixing bowl and pour over the melted butter. Mix to combine until well incorporated. 
4. Transfer to the baking dish and spread evenly. Press firmly on top with the bottom of a drinking glass. Place in the fridge while preparing the filling.

1. Add the strawberries, blackberries, strawberries, sugar, and water to a medium saucepan. Turn the heat to medium and cook for about 10-15 minutes. Stir and break up the strawberries often to speed up the process.
2. Remove from heat and transfer to a food processor. Pulse until smooth. Strain if you still see a lot of the seeds.

Cheesecake:

1. Preheat the oven to 325F. 
2. Add the cream cheese to a large mixing bowl. Using a hand mixer, beat the cream cheese until soft and creamy. Add the sugar and vanilla and continue beating until well incorporated. Don't overbeat because it will result in cracked cheesecake.
3. Start adding the eggs. Add one egg at a time and beat until just incorporated into the mixture. Scrape down the bowl before adding the next one. Repeat with all 4 eggs.
4. Add the sour cream and a small pinch of salt. Add the lemon and orange zest. Continue beating until well incorporated and creamy.
5. Wrap the baking pan with the crust with aluminum foil and place into a larger pan and fill the larger pan with water. Pour the cheesecake mixture on top of the crust. 
6. Place in the preheated oven and bake for 1 hour and 20 minutes. The cheesecake is done when it starts to set on the edges but is still jiggly in the middle. Start testing it after 1 hour and 15 minutes.
7. When done baking, leave the cheesecake in the oven and leave the door cracked open while the oven cools off. 
8. Transfer the cheesecake to the counter to reach room temperature and then transfer to the fridge to set overnight.
9. Pour the berry sauce on top when ready to serve it. 

Print recipe here