Lemon & Berry New York Cheesecake
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!
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
Storage:
This cheesecake can be stored in the fridge, covered, for up to 3 days.
Tips & Tricks:
1. Use room temperature ingredients
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.
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.