Lemon Cheesecake with Fresh Berries

Ingredients:

For the Crust
2 cups graham cracker crumbs
1 stick unsalted butter; melted
3 tablespoons sugar
1/2 teaspoon salt

For the Cheesecake
4 sticks of cream cheese, 8 oz each; room temperature
1 1/4 cup granulated sugar
4 large eggs; room temperature
3/4 cup heavy cream
zest of two lemons
1 tablespoon pure vanilla extract

For the Topping
2 cups of fresh berries
1/4 cup apricot preserves plus 1 tables spoon hot water

Directions:

1. Preheat oven to 350 degrees F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking.
2. Mix together the crust ingredients and press into the bottom of your pan and about 1 inch up the sides. Bake for 7 minutes and cool completely on a wire rack.
3. Begin to boil a large pot of water for the water bath.
4. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 45 to 55 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, close the oven door, turn the heat off, and let rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 5 hours. Top will fresh berries and serve.

Notes:

- For glossy berries, simply add 1 tablespoon of hot water to 1/4 cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
- If you are not a fan of lemon, simply omit the zest.