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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 mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup or your fingers to pack it down tightly.
- 3
Bake the crust
Bake in the preheated oven for 10 minutes. Remove from the oven and set aside to 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 on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add granulated sugar and mix until combined. Add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 7
Add flour
Gently fold in the all-purpose flour using a spatula until fully incorporated, being careful not to overmix.
- 8
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 10
Cool and refrigerate
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Topping (optional)
- 11
Prepare the topping
If desired, rinse fresh berries and toss them gently with powdered sugar. Let them sit for a few minutes to release their juices.
- 12
Serve the cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan, slice, and top with the sweetened berries before serving.
