Cheesecake Recipe
Creamy cheesecake on a graham cracker crust, topped with fresh berries.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add granulated sugar and mix until combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and creamy.
- 5
Pour the filling
Pour the cheesecake filling into the cooled crust, spreading it evenly.
Baking and Cooling
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 7
Chill the cheesecake
Remove from the oven and refrigerate for at least 4 hours or overnight until fully chilled.
Topping Preparation
- 8
Prepare the topping
In a small bowl, mix the fresh berries with powdered sugar. Let sit for about 10 minutes to release some juices.
- 9
Serve the cheesecake
Remove the cheesecake from the springform pan, slice, and top with the berry mixture right before serving.