Crack-Free Cheesecake Recipe

To make your crust, add the crushed graham crackers, cinnamon and melted butter to a bowl and mix well.
Lightly grease a 9 inch pan with cooking spray and add your bowl of crust to the bottom of your pan; pushing down firmly. Place in the fridge to chill.
To make the filling, add the cream cheese to a bowl and beat for around a minute until smooth. Slowly pour in the sugar, mixing as you go. You should mix for around 2 minutes.
After this point, individually add the eggs; ensuring the previous egg is combined before adding the next. Then add both the lemon zest and vanilla extract.
Finally, add the sour cream and keep mixing until the filling is smooth. It's important not to overmix at this point. Then add your filling on top of your crust, in your prepared pan. Smooth over.
Add the cake pan into a water bath (such as a roasting pan), so it reaches around 1/2 way up the cake pan. Cover the sides of your cake pan in foil for best results.
Preheat your oven to 325F. Once preheated, add your water bath and cheesecake into the oven. Lower the temperature to 300 and bake for around 80 minutes. If your cheesecake is jiggling in the center - this is a good sign!
Remove from oven and loosen the edges with a knife so that it's easier to remove from the pan when ready. Leave to cool for around 30 minutes at room temperature, and then at least a few hours in the fridge, for best results.
To make the topping, add the berries, butter, lemon juice, sugar and cornstarch to a pan and place over a medium heat. Cook for a few minutes until the mixture begins to thicken. Once you have a chunky topping, remove from heat and leave to cool.
Place on top of your chilled cheesecake. Slice, serve and enjoy!

Crack-Free Cheesecake Recipe

Ingredients

for the crust

for the filling

for the topping

Instructions