Cheesecake Recipe
Creamy cheesecake served with a fruit topping.
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Ingredients
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Crust
Cheesecake Filling
Fruit Topping
Method
Crust
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly spread and compact. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
Cheesecake Filling
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs to the cream cheese mixture. Mix on low speed until just combined, ensuring not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan. Bake at 325°F (160°C) for about 60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 6
Cool the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Fruit Topping
- 7
Prepare the Fruit Topping
In a medium bowl, combine the mixed berries, granulated sugar, and lemon juice. Toss gently until the berries are evenly coated and let them sit for about 15 minutes to macerate.
- 8
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Slice into pieces and top each slice with the macerated fruit topping before serving.