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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Press the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed.
- 4
Add sugar and sour cream
Gradually add in the granulated sugar and mix until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Add flour
Gently fold in the all-purpose flour using a spatula until fully incorporated.
Baking and Cooling
- 7
Combine crust and filling
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
Serving
- 10
Prepare the topping
Before serving, wash and prepare fresh berries. Arrange them on top of the cheesecake.
- 11
Dust with powdered sugar
Lightly dust the cheesecake with powdered sugar before slicing.
- 12
Slice and serve
Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.