Cheesecake Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.

Form the crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.

Bake the crust

Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

Prepare the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Add sugar and sour cream

Gradually add the granulated sugar and sour cream, mixing until well combined.

Incorporate eggs

Add the vanilla extract, lemon juice, and eggs one at a time, mixing on low speed just until combined. Be careful not to overmix.

Pour into crust

Pour the cheesecake filling into the cooled crust, spreading it evenly.

Bake the cheesecake

Bake in the oven at 325°F (160°C) for 50-60 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.

Cool and chill

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Prepare the fruit topping

In a medium bowl, combine the seasonal fruit with granulated sugar and lemon juice. Toss gently to combine and let sit for about 10 minutes to release juices.

Serve the cheesecake

Once the cheesecake is chilled, remove it from the springform pan. Top with the prepared fruit mixture just before serving.