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Ingredients
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Crust
Cheesecake Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use a measuring cup to help pack it down tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 8
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined.
- 9
Pour into Crust
Pour the cheesecake filling onto the cooled crust in the springform pan.
- 10
Bake the Cheesecake
Bake in the oven for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 11
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 12
Prepare the Berries
In a medium bowl, combine the mixed berries, granulated sugar, and lemon juice. Toss gently to coat the berries.
- 13
Let Sit
Allow the berry mixture to sit for about 15-20 minutes to release their juices.
- 14
Serve
Once the cheesecake is chilled, remove it from the springform pan. Top with the berry mixture just before serving.
