Cheesecake Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Form the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and allow to cool while preparing the filling.

Mix the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until combined.

Add Eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Incorporate Flour

Sift the all-purpose flour over the mixture and gently fold it in with a spatula until just combined.

Pour into Crust

Pour the filling mixture over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake the Cheesecake

Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Chill the Cheesecake

Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan.

Prepare the Berry Sauce

In a medium saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Stir gently and bring to a simmer.

Cook the Sauce

Cook for about 10-15 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. Remove from heat and let cool.