Cheesecake Recipe
Rich and creamy cheesecake topped with fruit.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix well until combined.
- 2
Add butter
Pour the melted unsalted butter into the crumb mixture and stir until the mixture resembles wet sand.
- 3
Form the crust
Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed.
- 4
Pre-bake the crust
Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and set aside to cool.
Filling
- 5
Mix cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and continue mixing until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 8
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 10
Cool the cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then remove it and let it cool to room temperature before refrigerating for at least 4 hours, or overnight.
Topping
- 11
Prepare the topping
Once the cheesecake is chilled, top it evenly with fresh fruit of your choice. If using, drizzle fruit syrup or glaze over the top.
- 12
Serve
Release the sides of the springform pan and slice the cheesecake into wedges. Serve chilled.