Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, topped with fresh berries.
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Ingredients
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Crust
Filling
Topping
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed. 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 cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and continue mixing until well incorporated.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until fully combined.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Pour filling into crust
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- 7
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggles when moved. Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for about 1 hour.
Topping
- 8
Prepare the topping
While the cheesecake cools, wash the fresh mixed berries and pat them dry with paper towels. If desired, sprinkle with powdered sugar and gently toss to coat.
- 9
Serve the cheesecake
Once the cheesecake is completely cooled, remove it from the springform pan. Top with the prepared mixed berries before serving.