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Ingredients
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Crust
Cheesecake 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 2 tablespoons of granulated sugar. Pour in the melted butter and mix until all crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- 2
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool while preparing the filling.
Cheesecake Filling
- 3
Mix 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 1 cup of granulated sugar and continue to mix until fully combined. Add the vanilla extract and sour cream, mixing until smooth. Finally, add the eggs one at a time, mixing on low speed after each addition until just combined.
- 4
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 5
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results before serving.
Topping
- 6
Prepare the Fruit Topping
In a medium bowl, combine the fresh fruit of your choice (strawberries, blueberries, or raspberries) with 2 tablespoons of granulated sugar and 1 tablespoon of lemon juice. Toss gently to coat the fruit evenly and let it sit for about 15 minutes to release juices.
- 7
Serve the Cheesecake
Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate. Top with the fruit mixture before slicing and serving.