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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- 2
Press the crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring it's evenly distributed. Use a flat-bottomed cup or your fingers to pack it tightly.
- 3
Pre-bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes or until set and lightly golden. Let it cool while you prepare the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and mix
Gradually add the granulated sugar, mixing until well combined and smooth.
- 6
Incorporate sour cream and vanilla
Add the sour cream and vanilla extract, mixing until fully incorporated.
- 7
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Pour filling into crust
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
- 9
Bake the cheesecake
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 1 hour to cool gradually.
- 10
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Topping
- 11
Prepare the berry topping
In a small bowl, combine the mixed berries, granulated sugar, and lemon juice. Toss gently to coat the berries.
- 12
Top the cheesecake
Once the cheesecake is chilled, spoon the berry mixture over the top just before serving.
