Cheesecake Recipe
Classic cheesecake topped with fresh berries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes, or until golden brown. Remove from the oven and let it cool.
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 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 6
Add flour
Gently fold in the all-purpose flour until just combined. Pour the filling into the cooled crust.
- 7
Bake the 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 ajar for 1 hour.
- 8
Chill
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Topping
- 9
Prepare the topping
Before serving, wash and dry the fresh berries. In a small bowl, toss the berries with powdered sugar to coat lightly.
- 10
Serve the cheesecake
Remove the cheesecake from the springform pan. Top with the berry mixture just before serving. Slice and enjoy!
