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
- 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 mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove from oven and let it cool while preparing the filling.
Filling
- 3
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 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar, continuing to beat until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to prevent excess air in the batter.
- 6
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake the cheesecake in the preheated oven at 325°F (163°C) for 55-60 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.
- 8
Chill the cheesecake
After cooling, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to fully set.
Topping
- 9
Prepare the topping
Before serving, wash and dry the fresh berries. Arrange them on top of the chilled cheesecake.
- 10
Serve the cheesecake
Carefully remove the sides of the springform pan. Slice the cheesecake and serve it chilled, topped with fresh berries.
