Seasonal Cheesecake Recipe
House-made cheesecake in a buttery graham cracker crust, topped with seasonal ingredients and whipped cream.
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Ingredients
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Crust
Filling
Topping (Seasonal)
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and sugar. Mix until all crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, or until golden brown. Remove from oven and let cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and continue to beat until fully incorporated. Mix in the vanilla extract and sour cream until smooth.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Bake the Cheesecake
Pour the filling into the cooled crust. Bake in the 350°F (175°C) oven for 50-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake cool in the oven for about 1 hour.
- 6
Chill
Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Topping
- 7
Prepare the Topping
Once the cheesecake is fully chilled, slice fresh seasonal fruit of your choice. If using berries, wash and dry them.
- 8
Assemble the Cheesecake
Top the cheesecake with the sliced fruit and dollops of whipped cream just before serving.