Strawberry-Blueberry Philadelphia Cheesecake

Place an oven rack in the center. Preheat the oven to 160°C. Lightly grease a 23 cm springform pan with unsalted butter (a thin film from the 90 g melted butter is sufficient). Wrap the outside of the pan in a double layer of heavy-duty foil to prepare for a water bath.

In a bowl, combine graham cracker crumbs (200 g), granulated sugar (30 g, taken from the 250 g total), fine salt (1/2 tsp), and unsalted butter (90 g, melted). Mix until the texture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly into the bottom of the prepared springform pan, using a flat-bottomed glass to compact it into an even layer. Bake at 160°C for 10 minutes. Remove and cool the crust for 10 minutes while you prepare the filling.

In a stand mixer fitted with the paddle (or a large bowl with an electric mixer), beat Philadelphia cream cheese (900 g) on low speed until smooth and lump-free, about 2 minutes. Add granulated sugar (220 g, remaining from the 250 g) and beat on low for 1 minute, scraping the bowl and paddle thoroughly.

Add sour cream (200 g) and heavy cream (120 ml) and mix on low until fully combined, about 30 seconds. Add vanilla extract (2 tsp), lemon zest (1 tbsp), and lemon juice (2 tbsp) and mix 15 seconds. Add eggs (4 pieces) and egg yolk (1 piece) one at a time, mixing on low for about 10–15 seconds after each addition, scraping the bowl once midway, until the batter is smooth.

Pour the cheesecake batter into the cooled crust. Tap the pan gently on the counter 2–3 times to release large bubbles. Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 160°C for 60–75 minutes, until the edges are set and the center wobbles slightly like set custard. Turn off the oven, crack the oven door open slightly, and let the cheesecake rest in the oven for 60 minutes. Remove the pan from the water bath and cool at room temperature for 60 minutes.

Cover the cheesecake and refrigerate for at least 4 hours (preferably overnight) until fully chilled and firm.

In a saucepan, combine diced strawberries (150 g), blueberries (200 g), granulated sugar (0 g, none remaining), lemon juice (0 g, none remaining), water (60 ml), and cornstarch (10 g). Whisk cold to dissolve the cornstarch. Bring to a gentle simmer over medium heat, stirring constantly, and cook for 2–3 minutes until glossy and slightly thickened. Remove from heat and fold in halved strawberries (150 g). Cool the topping to room temperature.

Run a thin knife around the edge of the cheesecake, release the springform ring, and transfer to a serving plate. Spoon the cooled fruit topping over the center, letting it spread naturally. Slice with a long knife warmed in hot water and wiped dry between cuts for neat portions.