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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it's evenly packed. Bake in the preheated oven for 8-10 minutes until slightly golden. Remove from oven and let cool.
Filling
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until fully incorporated.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix. Finally, stir in the lemon juice.
- 5
Pour the Filling
Pour the cream cheese mixture over the cooled crust in the springform pan. Spread it evenly with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. The center may still look slightly jiggly; it will firm up as it cools.
- 7
Cool the Cheesecake
Once baked, turn off the oven and leave the cheesecake inside for an additional hour with the door slightly ajar. This helps prevent cracking. Remove from the oven and let it cool completely at room temperature.
- 8
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours, or overnight for the best flavor and texture.
Topping
- 9
Prepare the Topping
Just before serving, rinse the fresh berries and pat them dry. In a small bowl, toss the berries with powdered sugar to coat lightly.
- 10
Serve the Cheesecake
Remove the cheesecake from the springform pan. Top with the sweetened berries just before serving. Slice and enjoy!