Cheesecake Recipe
Creamy cheesecake topped with seasonal fruit
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare 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 combined and the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and fully combined.
- 5
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- 6
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 7
Prepare the fruit topping
In a medium bowl, combine the seasonal fruit, granulated sugar, and lemon juice. Gently toss to coat the fruit evenly with the sugar and juice, and let it sit for about 10-15 minutes to macerate.
- 8
Serve
Once the cheesecake is chilled and set, remove it from the springform pan. Top with the macerated seasonal fruit just before serving.
