Juneberry Cheesecake

Recipe makes one 9-inch cheesecake (8–10 servings)

Whatcha Need

For the crust:

• 1 ½ cups graham cracker crumbs (about 12 whole crackers)
• 5 Tablespoons unsalted butter, melted
• 2 Tablespoons granulated sugar
• ⅛ teaspoon salt

For the filling:

• 24 ounces cream cheese, room temperature
• ½ cup sour cream
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 2 Tablespoons all-purpose flour
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon vanilla paste or extract
• 1½ cups Juneberries

Whatcha Do

1. Preheat oven to 350℉. Butter a 9-inch springform pan and wrap the outside of the pan with foil to prevent leaks if using a water bath.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until evenly moistened.
3. Press the crumbs firmly into an even layer across the bottom of the prepared pan.
4. Bake the crust for 10 minutes, until set. Remove from the oven and set aside to cool slightly.
5. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Blend in the sour cream until fully incorporated.
7. Add the eggs one at a time, mixing just until incorporated after each addition.
8. Stir in the flour, lemon juice, and vanilla until smooth.
9. Gently fold in the Juneberries.
10. Spoon the batter into the prepared springform pan and smooth the top.
11. Place the pan in a larger roasting pan and pour hot water around it to create a water bath, if desired. Bake for 50–60 minutes, or until the edges are set and the center still has a slight wobble.
12. Turn off the oven, crack the door slightly, and allow the cheesecake to cool slowly in the oven for 1 hour.
13. Remove from oven and refrigerate at least 4 hours, preferably overnight.
14. Run a knife around the edge before releasing the springform ring. Slice and serve chilled.