This cheesecake is a showstopper when crowned with a mixed variety of fresh berries such as raspberries, strawberries, blackberries and blueberries.

Creamy and decadent, a slice of this cheesecake is a celebration and simply delicious at the end of any special dinner.

Sarah’s Cheesecake

Cheesecake:

4 8-ounce packages of cream cheese, room temperature

1 teaspoon of vanilla extract

4 large eggs, room temperature

½ cup of heavy cream, room temperature

1 tablespoon of cornstarch

1½ cups of sugar

Zest of half a lemon (optional)

Graham cracker bottom:

1½ cups of graham cracker crumbs

5 tablespoons butter, melted

3 tablespoons sugar

Preheat oven to 350 F. Mix all ingredients for the graham cracker bottom together in a large bowl. Place in a lined 9-inch cheesecake springform pan. Press mixture onto the liner gently and use a cup to compress the crust together. Bake for 10-12 minutes, until golden brown. Set aside to cool completely.

When the pan is cool, wrap aluminum foil around the outside of the pan, so that water will not leak into it. (You will fill a large roaster pan with simmering water later, to be used as a baking water bath for the cheesecake.) I use the large-size foil to do this, and use one piece.

Reduce the oven temperature to 325 F.

Cheesecake batter:

In a large saucepan, bring some water to a simmer while you now make your cheesecake batter.

Place half the sugar and the cornstarch in a separate bowl. Set aside. With a standing mixer, using the paddle attachment, mix cream cheese on slow until smooth, scraping the sides with a spatula. Add vanilla and lemon zest, remainder of sugar and mix until smooth, scraping the bowl. Next, add the sugar/cornstarch mixture and combine until smooth, scraping the bowl. Add eggs, one at a time, on low speed, scraping after adding the second egg. Pour in the heavy cream. Take the bowl off the mixer and scrape down the sides so that everything is incorporated.

Pour batter into cheesecake pan. Jiggle and tap gently a few times to knock out any air bubbles and to make the batter even. Take a large roasting pan, fill it with simmering water. Place the cheesecake pan into the water bath.

Bake at 325 F for approximately 1 to 1½ hours, until it slightly jiggles in the center.

Keep the cheesecake in the oven for one hour, with the door slightly cracked open. (I use a large wooden spoon to keep the door ajar.)

Remove from oven and place cheesecake in the pan on a cooling rack until completely cooled. Cover with plastic wrap and refrigerate.

Top your cheesecake with your favorite topping. Our family likes fruit like fresh mixed berries. You may also eat this cheesecake plain, as it is lush and creamy. Enjoy!