Cheesecake with Lemon Curd and Fresh Berries
I absolutely love a cold piece of cheesecake on a hot summer day. Throw some lemon curd and berries on top and it couldn’t possible be any better!
What you’ll need for the crust:
– 3/4 cup butter, melted
– 2 cups graham cracker crumbs (8 oz)
– 1 teaspoon cinnamon
– 1 teaspoon vanilla
What you’ll need for the filling
– 2 lbs cream cheese, room temp
– 1 1/3 cups sugar (267g)
– 4 eggs
– 1/4 cup cornstarch (40g)
– 1 T vanilla
– 1/3 cup milk
Optional Toppings:
– 1 cup Lemon Curd
– Fresh berries, as needed
What you’ll do:
– Preheat your oven to 350F and lightly spray a 9in springform or tart pan with cooking spray
– Combine the ingredients for the crust in a small bowl and add half to the pan. Using your hands, push the crumbs evenly up the sides of the pan. Add the other half of the mixture to the bottom of the pan and press down into an even layer. Bake for 15 minutes. Once it is done baking, turn your oven down to 320F.
– While your crust is baking, beat your cream cheese in a stand mixer for 1 minute. Scrape down the sides of the bowl, add in the sugar, and beat for another minute. Scrape down the sides of the bowl.
– On medium speed, add in your eggs one at a time. Scrape down the bowl and beat on high for another minute.
– Add in your cornstarch and beat until combined.
– Add the vanilla to the milk and slowly stream into the batter while on a low speed. Scrape down the sides of the bowl and beat for another minute on medium speed.
– By this point, your crust should be finished baking. Place that pan in a slightly larger pan and fill half way up with water to create a bain marie. Pour your batter into the pan and spread into an even layer.
– Gently place in the oven and bake for 40-50 minutes or until the middle is no longer wobbly.
– Once your cheesecake is mostly to room temperature, place in the fridge overnight before removing the sides of the pan.
– Slowly remove the cheesecake from the pan once it has fully cooled and is preferably chilled. Top with 1 cup lemon curd and fresh berries.
– ENJOY!
A few notes:
– I prefer to use a spring for pan as I find it is less likely to get water logged.
– If you’re worried about sloshing water into your cheesecake, then you can add the water after you’ve placed it in the oven. Just make sure you’ve got a pitcher of water handy so you don’t have the door open for too long.
– If the top of your cheesecake becomes a little too brown, you can cover it with a bit of foil.