Homemade Cheesecake Recipe

Prepare the Crust

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

Press the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.

Pre-bake the Crust

Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes. Remove from the oven and let it cool while preparing the filling.

Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.

Add Sugar and Sour Cream

Gradually add the granulated sugar and sour cream to the cream cheese, mixing well until fully combined.

Mix in Vanilla and Eggs

Add the vanilla extract and beat in the eggs one at a time, mixing just until combined after each addition. Avoid overmixing.

Add Flour

Sprinkle the all-purpose flour over the mixture and fold it in gently until just combined.

Pour Filling into Crust

Pour the cheesecake filling over the pre-baked crust, spreading it evenly.

Bake the Cheesecake

Bake in the preheated oven for about 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 with the door slightly ajar for about 1 hour. This helps prevent cracking.

Chill the Cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.

Prepare the Topping

If desired, just before serving, toss fresh berries with powdered sugar in a small bowl to coat.

Serve

Slice the chilled cheesecake and top with the sweetened berries before serving.