Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, topped with fresh berries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined.
- 2
Press the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Add eggs and flour
Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, sift the all-purpose flour into the mixture and mix until smooth.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 55-65 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.
- 7
Chill the cheesecake
Remove the cheesecake from the oven and let it cool at room temperature for another hour. Then refrigerate for at least 4 hours, preferably overnight, until fully chilled.
Topping Preparation
- 8
Prepare the topping
Before serving, wash and prepare the fresh berries. If using mint leaves, rinse and pat dry.
- 9
Top the cheesecake
Once the cheesecake is fully chilled, top it with the fresh berries. Garnish with mint leaves if desired.