Cheesecake Recipe
Creamy cheesecake served with a fruit topping.
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Ingredients
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Crust
Filling
Fruit Topping
Method
Crust Preparation
- 1
Make the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 4
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and sour cream, mixing until well combined. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- 6
Add vanilla and eggs
Add the vanilla extract and eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 7
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 9
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Fruit Topping Preparation
- 10
Prepare the fruit topping
In a medium bowl, combine mixed berries, granulated sugar, and lemon juice. Toss gently to coat the berries. Let the mixture sit for about 10-15 minutes to macerate.
- 11
Serve the cheesecake
Once the cheesecake has chilled, remove it from the springform pan. Top with the berry mixture before serving. Optionally, garnish with mint leaves.
