Print

Mary Berry Easter Cheesecake

Mary Berry Easter Cheesecake recipe
Print Recipe

This creamy baked cheesecake features a buttery graham cracker crust and a smooth, tangy filling with a hint of lemon. Perfect for Easter celebrations, it’s rich yet light, with a velvety texture that melts in your mouth.

Ingredients

Scale
  • 1 cup graham cracker crumbs, finely ground
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 8 oz full-fat cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup full-fat sour cream
  • 1 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1/4 tsp fine sea salt

Instructions

  1. Preheat the oven to 325°F / 163°C. Grease a 6-inch springform pan and line the bottom with parchment paper for easy removal. This ensures the cheesecake doesn’t stick and releases cleanly after baking.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tbsp sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to create an even layer. Bake for 10 minutes until lightly golden and set; pre-baking helps the crust hold together and prevents sogginess from the filling.
  3. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl to ensure no lumps remain; room temperature cream cheese blends more easily and prevents a grainy texture in the filling.
  4. Gradually add the 1/4 cup sugar to the cream cheese while beating on low speed. Once incorporated, increase the speed to medium and beat for 1 minute until the mixture is light and fluffy. This step incorporates air for a smoother, creamier filling without overbeating.
  5. Add the egg and beat on low speed until just combined, about 30 seconds. Avoid overbeating to prevent incorporating too much air, which can cause cracking during baking. Scrape the bowl again to ensure the mixture is homogeneous.
  6. Mix in the sour cream, vanilla extract, lemon juice, and salt. Beat on low speed until smooth, about 30 seconds. The sour cream adds tanginess and moisture, while the lemon juice brightens the flavor without making it too acidic.
  7. Pour the filling over the pre-baked crust in the springform pan. Tap the pan gently on the counter to release any air bubbles that could create holes. Smooth the top with a spatula for an even surface that will bake uniformly.
  8. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the preheated oven; the water bath provides gentle, even heat to prevent the cheesecake from cracking or drying out.
  9. Bake at 325°F / 163°C for 40-45 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken. The cheesecake will continue to set as it cools; avoid opening the oven door frequently to prevent temperature fluctuations that can lead to sinking.
  10. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent sinking and cracking by allowing the cheesecake to adjust slowly to the temperature change.
  11. Remove the cheesecake from the oven and water bath, and let it cool completely at room temperature for another hour. Then, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight; chilling allows the flavors to meld and the texture to firm up for clean slicing.
  12. Before serving, optionally decorate with Easter-themed items like mini chocolate eggs or fresh berries. Use a knife dipped in hot water and wiped dry to slice for neat, clean portions without sticking.

Notes

Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and then aluminum foil; it can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. Serve chilled for the best texture and flavor.

Nutrition

Keywords: Mary Berry Easter cheesecake, Easter cheesecake recipe, baked cheesecake, British dessert, cream cheese dessert, holiday cheesecake, spring dessert, graham cracker crust, lemon cheesecake, festive baking

Find it online: https://britishrecipes.uk/mary-berry-easter-cheesecake/