New York Cheesecake with Honey and Lemon Berries

There’s something timeless about a classic New York cheesecake—rich, velvety, and unapologetically indulgent. But when you top it with a bright burst of lemon berries and a generous drizzle of local honey, it becomes something truly special. This version celebrates the simple elegance of high-quality ingredients, especially one that often goes overlooked: honey.

Using locally sourced honey doesn’t just enhance the flavor with subtle floral notes that store-bought versions can’t match—it also supports your community and helps promote healthy ecosystems through local beekeeping. When paired with the zesty brightness of fresh berries, that golden sweetness adds a whole new dimension to an already iconic dessert.

Ready to bake a cheesecake that’s as meaningful as it is mouthwatering? Let’s get started.

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This recipe uses the New York Cheesecake recipe from The Big Sky Bounty Cookbook. I’ve made this recipe over and over and over again and it has never failed me. It makes a wonderful cheesecake.

New York Cheesecake with Honey Lemon Berries

Serves 12 – 16

Crust

• 1 1/2 cups graham cracker crumbs
• 2 1/2 TBS unsalted butter at room temperature
• 1 1/2 TBS white sugar

Filling

• 2 1/2 pounds cream cheese ( 5, 8oz pkgs) at room temperature
• zest of two lemons, preferably organic
• 1 tsp of lemon juice
• 1/2 tsp vanilla extract
• 1 1/2 cups white sugar
• 3 TBS all purpose flour
• 5 eggs
• 2 egg yolks
• 1/2 cup sour cream

Honey Lemon Berries

• 4 cups mixed berries such as blackberries, raspberries, blueberries, strawberries – preferably organic
• 1/4 cup raw honey
• 2 TBS fresh lemon juice

Make the cheesecake

• Preheat oven to 375°
• Butter the bottom of a 9in springform pan with 3? sides
• In a bowl combine the graham crackers, sugar and softened butter. Mix well
• Press the graham cracker mixture into the bottom of the springform pan.
• Bake until light golden in color, about 8 minutes. Remove and let cool
• Lower the temperature to 350°
• Heat and keep warm enough water to fill a roasting pan large enough to hold the springform pan.
• When the pan is cool butter the sides and wrap the sides and bottom in several layers of heavy duty aluminum foil
• With a mixer, beat together the cream cheese, lemon zest and juice, vanilla and sugar.
• Continue blending while adding flour and each egg and yolk, one at a time until well combined.
• Add in the sour cream and mix well
• Pour mixture into the prepared springform pan.
• Place the springform into the roasting pan and place it on the oven rack. Carefully add enouth hot water to come halfway up the side of the pan.
• Bake in the preheated oven for 1 hour and 20 minutes. If the top is browning too quickly you can create a foil tent.
• The cheesecake is done when the center does not jiggle.

• Cool on a wire rack, remove the foil. Carefully remove the springform outer mold.
• Refrigerate overnight before serving

Make the Honey Lemon Berries

• Just before serving mix the berries in a bowl. Cut the strawberries in quarters and any large blackberries in half.
• Mix the honey and lemon juice together.
• Pour the honey lemon over the berries and gently toss.
• For a dramatic presentation for a party top the cheesecake with the berries.

• Otherwise cut the cheesecake and top each piece with some of the berries.

How Were the Berries in Honey and Lemon?

I knew the cheesecake would be good because I’ve made it so many times – the last time was right after the hubby had his hiatal hernia surgery when I made cheesecake with strawberry balsamic sauce. That time I didn’t have graham crackers and improvised the crust. The topping this time was the difference.

I have to note that I was exceptionally surprised at how well the honey brought out the sweetness of the berries. Where sugar can almost overpower the honey played so well. It enhanced the natural flavors and made them better. The honey sweetened without detracting. I don’t think I will ever use sugar on berries again!!