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 graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar, continuing to beat until well combined and creamy.
- 4
Add Remaining 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 well after each addition until fully incorporated.
- 5
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing 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 edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 7
Cool and Chill
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare the Berries
Just before serving, rinse the fresh berries under cold water and pat them dry with a paper towel.
- 9
Add Sweetness
In a small bowl, toss the berries with powdered sugar to lightly coat them.
- 10
Serve the Cheesecake
Remove the cheesecake from the springform pan and slice. Top each slice with the sweetened berries before serving.