Classic Cheesecake Recipe
classic cheesecake topped with berries & whipped cream
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the sugar, continuing to beat until fully combined.
- 4
Add flavorings
Mix in the vanilla extract and sour cream until smooth. Then, add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly wobbly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour.
- 7
Chill the cheesecake
After it has cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare the topping
Just before serving, wash the mixed berries and pat them dry. Whip the cream until soft peaks form.
- 9
Serve
Slice the chilled cheesecake, top each slice with a dollop of whipped cream, and garnish with mixed berries.