Cheesecake Recipe
Classic cheesecake served with a berry sauce.
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Ingredients
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Crust
Filling
Berry Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to help pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Filling
- 4
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and mix until combined.
- 5
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs, one at a time, mixing well after each addition until the mixture is smooth and fluffy.
- 6
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake in the oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
- 8
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Sauce
- 9
Prepare the Sauce
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 10
Cook the Sauce
Cook, stirring gently, until the berries start to break down and the mixture thickens slightly, about 10-15 minutes.
- 11
Cool the Sauce
Remove from heat and let cool to room temperature. If desired, strain the sauce for a smoother consistency.