The perfect summer cheesecake – it’s light, refreshing, creamy, with an amazing balance of sweet and tangy. Super simple to make and has to be set overnight, making it the perfect, no-fuss dessert for summer parties!
Nothing says summer like fresh, bright, fruity desserts, and this cheesecake gives exactly that energy. With a crisp, buttery biscuit base, a creamy, lemony, and not too sweet baked cheesecake layer, and a sweet and tangy berry topping, this is one of those desserts that everyone will keep going back to because it’s not too heavy but tastes out of this world!
Let’s get into the details of the recipe.
Biscuit Base
Just like any other cheesecake, this cheesecake has a simple, crushed biscuit base mixed with butter and lemon zest that’s baked until crisp and provides the perfect texture balance to the creamy cheesecake.
Here are the steps for making the biscuit base.
- In a bowl, add crushed digestive biscuits (blend them until they’re fine but not powdery), melted butter, and lemon zest.
- Mix until everything is combined and has a texture similar to wet sand. If the mixture seems too dry, add more melted butter, a little at a time. Don’t make the mix too wet, or it will not hold its shape.
- Place the biscuit mixture in the springform pan and press it down using any flat-surfaced spoon or bowl, as evenly as possible.
- Bake the crust for 10 minutes at 160 degrees Celsius and let it cool completely.
New York Cheesecake Layer
I know that many people are intimidated by making a baked New York cheesecake, but it’s honestly really easy to make. There are a few things to keep in mind, but once you know what to look out for, you will have a delicious, creamy, crack-free cheesecake.
Here are the steps for making the cheesecake layer.
- In a bowl, add caster sugar and lemon zest. Rub the zest into the sugar with your fingers to release the essential oils and flavors from the zest. This will give the cheesecake a more lemon-forward flavor.
PS: I recommend using caster sugar as it dissolves more easily into the cream cheese than regular sugar (as it’s finer). If using granulated sugar, make sure to mix the sugar with the cream cheese for longer, until you can no longer feel any sugar granules in the batter. - Add cornflour to the sugar mixture and whisk until combined, then add the cream cheese and whisk on high speed for 3-5 minutes until the sugar has completely dissolved.
- Add the beaten egg, lemon juice, and vanilla, and whisk until fully combined, about 2 minutes.
- To finish, add the heavy cream and whisk at low speed until just combined. Do not overmix after adding the cream, as this will create air bubbles, which may lead to cracks in the cheesecake while baking as the air escapes from the batter. If needed, gently tap the bowl on the surface a few times to release air bubbles.
How to bake a cheesecake in a water bath
The trickiest part of making a baked cheesecake is the baking process. Cheesecakes are prone to cracking while baking as the moisture gets released from them and they dry out. To avoid this, they are baked in water baths, allowing the water to create a moist, humid environment within the oven.
But don’t worry, baking in a water bath is not complicated. It basically means to place the baking pan in a larger pan filled with water; that’s all.
Here are the steps for baking a cheesecake in a water bath.
- Before pouring the cheesecake batter into the pan, tightly wrap its sides and bottom with aluminum foil. This is done to make sure that no water seeps into the pan while baking, and springform pans have an opening at the bottom.
- Place the pan in a larger pan and pour the cheesecake batter on top of the baked and cooled crust.
- Just before placing it in the oven, fill the outer pan with boiling water until it reaches less than half of the pan. Make sure no water goes inside the cheesecake pan.
- Place the pan carefully in the oven and bake for 1-1.5 hours until almost fully set
How to tell if the cheesecake is done baking?
The cheesecake is done baking when the sides are set, but the center is still wobbly and looks underbaked. It will continue to bake from residual heat after you take it out of the oven. If you bake it until it’s fully set, then the cheesecake will be overbaked.
Note: Chilling baked cheesecakes is absolutely necessary!
Let the cheesecake set at room temperature for about 2 hours, then let it chill in the fridge for at least 6 hours. This allows the cheesecake to have that rich, creamy texture we’re looking for. I recommend making it a day before and chilling it overnight for best results.
Berry Coulis
While I love plain cheesecakes, the berry coulis adds another refreshing and tangy element to the dessert, which brings it together beautifully. It’s also very simple to make and can be made a day in advance. I have used frozen mixed berries for this coulis, but you can also use any particular berry, like strawberry or blueberry, if you prefer a single fruit.
Here are the steps for making the berry coulis.
- In a saucepan, add the berries, sugar, lemon juice, and lemon zest and cook on high heat while mixing often until the mixture starts boiling.
- Reduce the heat, cover, and let it cook for 10 minutes or until the berries have become soft enough to mash. Mash the fruits and let the coulis reduce until it’s slightly thick. It will thicken more once it’s cool.
- Top the cooled cheesecake with whipped cream (if using) and the berry coulis, and finish with more lemon zest. Serve cold!
If you don’t like overly-sweet desserts and are looking for something light and refreshing for your summer parties, this dessert will be right up your alley!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Lemon & Berry New York Cheesecake
Equipment
- 6" springform pan
- Larger pan for water bath
- Electric beater with whisk attachment
- Silicone spatula
Ingredients
Biscuit Base
- 100 grams digestive biscuit crushed into a fine powder
- 50 grams butter melted
- 1 tsp lemon zest
New York Cheesecake
- 90 grams caster sugar
- 1 tbsp lemon zest
- 20 grams cornflour
- 450 grams cream cheese room temperature
- 30 grams sour cream optional
- 1 egg
- 15 ml lemon juice
- 150 ml liquid whipping cream/heavy cream
Berry Coulis
- 150 grams frozen mixed berries
- 40 grams granulated sugar
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
Biscuit Base
- Preheat the oven at 160 degrees Celsius.
- Combine crushed digestive biscuits (blended until fine, not powdery) with melted butter and lemon zest in a bowl.
- Stir until the texture resembles wet sand. If it’s too dry, add a little more melted butter—just enough to help it hold.
- Press the mixture into a springform pan using the back of a spoon or flat glass, making sure it’s even.
- Bake for 10 minutes, then set aside to cool completely.
Cheesecake Layer
- Rub lemon zest into caster sugar using your fingers to release the oils for extra lemony flavor.
- Whisk in cornflour, then add cream cheese and beat for 3–5 minutes until smooth and the sugar dissolves.
- Add the beaten egg, lemon juice, and vanilla, and mix until combined.
- Pour in the heavy cream and mix on low just until incorporated—don’t overmix to avoid air bubbles. Tap the bowl gently to release any that remain.
- Wrap the outside of your springform pan in foil and place it in a larger dish. Pour the batter over the cooled base.
- Add boiling water to the outer dish, filling it halfway up the cheesecake pan (be careful not to get water inside).
- Bake for 60–90 minutes, until the edges are set and the center still has a slight wobble.
- Let it cool at room temperature for 2 hours, then chill in the fridge for at least 6 hours or overnight.
Berry Coulis
- In a saucepan, cook berries with sugar, lemon juice, and zest on high heat until bubbling.
- Lower the heat and simmer for 10 minutes until the berries soften. Mash them and let the mixture reduce until slightly thick—it will set more as it cools.
- Top the chilled cheesecake with whipped cream (optional), the berry coulis, and extra lemon zest. Serve cold!
Notes
Make sure your cream cheese, eggs, and cream are at room temperature before mixing. This helps everything blend smoothly and prevents lumps. 2. Don’t skip the zesting trick
Rubbing lemon zest into sugar isn’t just for show—it releases the oils in the zest and gives the cheesecake a deeper, more fragrant citrus flavor. 3. Prevent a soggy base
Make sure your biscuit base is pressed down firmly and not too buttery. Let it cool completely before adding the filling to avoid a soggy bottom. 4. Avoid overmixing
Once you add the cream, mix just until incorporated. Overmixing at this stage can create air bubbles that may cause cracks in the cheesecake. 5. Water bath = crack-free top
Baking in a water bath ensures even, gentle heat and helps prevent the cheesecake from cracking or drying out. Just make sure to wrap the pan tightly with foil so water doesn’t seep in. 6. Don’t wait for a firm center
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. 7. Chill it well
This dessert is best made ahead. Let it chill in the fridge for at least 6 hours—or overnight—for that dense, creamy texture we love in New York-style cheesecake. 8. Make the coulis in advance
The berry topping can be made ahead and stored in the fridge for up to a week. It also pairs beautifully with pancakes or ice cream! 9. Slice cleanly
For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
