Cheese Cake Recipe

Inspired by River Roast

Time2h

Serves8

Graham Cracker Crust, Vanilla Bean, Summer Berries

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Ingredients

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1
Prepare the Crust
Start by preheating your oven to 350°F (175°C). Crush the graham crackers in a food processor until they are fine crumbs.
2
In a mixing bowl, combine the crushed graham crackers, 1 tablespoon of granulated sugar, and melted unsalted butter. Mix until well combined.
3
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
4
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
5
Add 1 cup of granulated sugar and beat until fully combined.
6
Slice the vanilla bean lengthwise and scrape the seeds into the cream cheese mixture. Add the sour cream and mix until smooth.
7
Add the eggs one at a time, mixing well after each addition until the mixture is smooth and well incorporated.
8
Bake the Cheesecake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
9
Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly.
10
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
11
Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
12
Prepare the Topping
Before serving, wash and prepare the summer berries.
13
Top the chilled cheesecake with the mixed summer berries just before serving.