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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it is compact and even. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 3
Mix the filling
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.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and mix until well combined. Then, add the sour cream and vanilla extract, mixing until everything is smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add flour
Finally, sift in the all-purpose flour and mix gently until incorporated.
- 7
Fill the crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 8
Bake the cheesecake
Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the cheesecake
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- 10
Chill
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
Serving
- 11
Prepare the topping (optional)
If using, wash and dry the fresh berries. Mix them with powdered sugar in a small bowl.
- 12
Serve
Remove the cheesecake from the springform pan, slice, and serve with the berry topping if desired.