Cheesecake Recipe
Classic cheesecake 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 medium 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 lightly golden. Remove from the oven and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 4
Add other filling ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until smooth. Then, add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix.
- 5
Combine and pour
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 6
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 inside with the door ajar for about 1 hour.
- 7
Chill
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Topping
- 8
Prepare the topping
Before serving, toss the fresh mixed berries in a small bowl with the powdered sugar. Let them sit for about 10 minutes to release their juices.
- 9
Serve
Remove the cheesecake from the springform pan and top it with the sweetened berries just before serving.
