Cheesecake Recipe
Classic cheesecake with a graham cracker crust and fruit topping.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are fully coated.
- 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.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add in the sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the vanilla extract and sour cream, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 5
Pour into crust
Pour the cream cheese filling over the cooled graham cracker crust, spreading it evenly with a spatula.
Baking and Cooling
- 6
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door open, allowing the cheesecake to cool in the oven for 1 hour.
- 7
Chill the cheesecake
Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight for best results.
Topping Preparation
- 8
Prepare the fruit topping
In a medium bowl, combine the fresh fruit, sugar, and lemon juice. Gently toss to coat the fruit evenly with the sugar and lemon juice mixture. Let sit for 15 minutes to allow the juices to develop.
- 9
Serve the cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Top with the prepared fruit and serve immediately.
