Cheesecake Recipe

Prepare the oven and pan

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

Mix crust ingredients

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Form the crust

Press the mixture firmly into the bottom of the prepared springform pan to create an even layer.

Bake the crust

Bake in the preheated oven for about 10 minutes, then remove and let cool while preparing the filling.

Beat the cream cheese

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.

Add sugar and sour cream

Gradually add the granulated sugar and mix until well combined. Then add sour cream and vanilla extract, mixing until smooth.

Incorporate eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to over-mix.

Add flour

Finally, add the all-purpose flour and mix until just incorporated.

Pour filling into crust

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake

Bake in the 350°F (175°C) oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Cool the cheesecake

Turn off the oven and leave the cheesecake inside for another hour. Then remove from the oven and let cool to room temperature.

Chill the cheesecake

Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Prepare the berries

In a medium bowl, combine the mixed fresh berries, granulated sugar, and lemon juice. Toss gently to coat the berries.

Let the mixture sit

Allow the berry mixture to sit for about 15-20 minutes, letting the juices release.

Serve the cheesecake

Once the cheesecake is chilled, remove it from the springform pan and top with the berry mixture just before serving.