Fresh Berry Cheesecake Recipe - Kosher

A classic baked cheesecake with a buttery crust and vibrant fresh berry topping. This recipe is dairy and certified kosher when prepared with kosher-certified ingredients and equipment.

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Overview

• Servings: 12 slices

• Yield: 1 (9-inch) cheesecake

• Prep Time: 25 minutes

• Cook Time: 60–70 minutes

• Chill Time: 4–6 hours (or overnight)

• Difficulty: Intermediate

• Cooking Vessel: 9-inch springform pan, roasting pan (for water bath), electric mixer

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Ingredients

Crust

• 1 ½ cups kosher graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted (kosher-certified)

• Pinch of kosher salt

Cheesecake Filling

• 24 oz (3 packages) cream cheese, room temperature (kosher-certified)

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream (kosher-certified)

• 1 teaspoon pure vanilla extract

• 1 tablespoon fresh lemon juice

• 2 tablespoons all-purpose flour

Fresh Berry Topping

• 2 cups fresh strawberries, sliced

• 1 cup fresh blueberries

• 1 cup fresh raspberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for slight thickening)

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Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Combine graham cracker crumbs, sugar, salt, and melted butter.

3. Press firmly into the bottom of a greased 9-inch springform pan.

4. Bake for 10 minutes. Cool slightly.

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2. Make the Filling

1. Beat cream cheese on medium speed until smooth and free of lumps.

2. Add sugar and mix until fully incorporated.

3. Add eggs one at a time, mixing on low speed just until combined.

4. Blend in sour cream, vanilla, lemon juice, and flour. Do not overmix.

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3. Bake the Cheesecake

1. Wrap the outside of the springform pan tightly with foil.

2. Pour filling over crust and smooth the top.

3. Place pan in a roasting pan and add hot water halfway up the sides (water bath).

4. Bake 60–70 minutes until edges are set and center slightly jiggles.

5. Turn off oven, crack the door, and let cool inside for 1 hour.

6. Refrigerate at least 4–6 hours or overnight.

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4. Prepare Berry Topping

1. In a saucepan, combine 1 cup mixed berries with sugar and lemon juice.

2. Cook over medium heat until slightly softened (about 5 minutes).

3. Stir in cornstarch slurry if thicker texture is desired.

4. Cool completely.

5. Fold in remaining fresh berries.

6. Spoon over chilled cheesecake before serving.

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Nutritional Information (Approximate, Per Slice)

• Calories: 420

• Protein: 7g

• Carbohydrates: 32g

• Fat: 30g

• Saturated Fat: 18g

• Fiber: 2g

• Sugar: 24g

• Sodium: 280mg

Values vary depending on ingredient brands.

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Dietary Adaptations

• Gluten-Free: Use gluten-free graham crackers.

• Lower Sugar: Substitute up to ½ cup sugar with a kosher-certified sugar alternative.

• No Water Bath Option: Bake at 300°F for slightly longer; texture may be denser.

• Parve Version: Substitute plant-based cream cheese and sour cream alternatives with kosher pareve certification.

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Tips & Troubleshooting

• Avoid Cracks:

  • Use room temperature ingredients.

  • Mix on low speed after adding eggs.

  • Always use a water bath.

• Lumpy Batter:

  • Cream cheese must be fully softened before mixing.

• Soggy Crust:

  • Double-wrap pan in foil before water bath.

• Overbaking:

  • Center should still jiggle slightly when removed from oven. Residual heat finishes cooking.

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Serving Suggestions

• Garnish with fresh mint leaves.

• Serve with whipped cream (kosher dairy).

• Add a drizzle of berry coulis for presentation.

• Pair with hot coffee or black tea for balance.

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Notes

• Ensure all dairy products carry reliable kosher certification.

• Use separate dairy-designated equipment in kosher kitchens.

• Cheesecake flavor improves after 24 hours of refrigeration.

• Store refrigerated up to 5 days.

• Freezes well (without topping) for up to 2 months.

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