Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, topped with seasonal fruit.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, 0.5 cups of sugar, melted butter, and salt. Mix until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it covers the entire base evenly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs, one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 8
Pour and Bake
Pour the filling into the cooled crust and smooth the top with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 9
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 10
Prepare the Topping
Before serving, wash and slice the seasonal fruit as desired.
- 11
Garnish the Cheesecake
Top the chilled cheesecake with the prepared seasonal fruit and drizzle with honey or fruit glaze for added sweetness.