Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, topped with fresh berries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Topping
Method
Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.
- 2
Make the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and mix until well combined. Add the sour cream, vanilla extract, and mix until smooth. Add the eggs one at a time, mixing on low speed until just combined.
- 3
Bake the cheesecake
Pour the cream cheese mixture over the cooled crust. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight.
- 4
- 5
Serve
Remove the cheesecake from the springform pan, slice, and top with the fresh berry mixture before serving.
