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 the oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and add to the crumb mixture, mixing until evenly combined.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Bake in the preheated oven for 8-10 minutes until lightly golden. Allow to cool while preparing the filling.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, sour cream, and vanilla extract, mixing well until combined.
- 4
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
- 5
Pour into crust
Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for 1 hour.
- 7
Chill
Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Topping
- 8
Prepare the topping
Before serving, wash and dry the fresh berries. In a small bowl, toss the berries with powdered sugar (optional) to enhance sweetness.
- 9
Serve
Remove the cheesecake from the springform pan and top with the prepared berries. Garnish with mint leaves if desired.