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Ingredients
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Crust
Cheesecake Filling
Berry Coulis
Method
Crust Preparation
- 1
Combine Dry Ingredients
In a medium bowl, mix together the graham cracker crumbs and granulated sugar.
- 2
Add Butter
Pour the melted butter into the crumb mixture and stir until well combined and crumbly.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Pre-Bake Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and eggs one at a time, mixing just until combined after each addition.
- 8
Pour into Crust
Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.
- 9
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- 10
Chill
Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled.
Berry Coulis Preparation
- 11
Prepare Berries
In a medium saucepan over medium heat, add the mixed berries and granulated sugar.
- 12
Cook Berries
Cook until the berries release their juices and the mixture starts to bubble, about 5-7 minutes.
- 13
Add Lemon Juice
Stir in the lemon juice and cook for an additional 2-3 minutes until slightly thickened.
- 14
Blend Coulis
Remove from heat and let cool slightly. Blend the mixture in a blender until smooth. Strain through a fine mesh sieve if a smoother texture is desired.
- 15
Chill Coulis
Refrigerate until ready to serve.
