Cheesecake Recipe
Creamy cheesecake with a graham cracker crust and fresh berries.
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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 Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated with butter.
- 3
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Make sure to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 7
Incorporate Vanilla
Add the vanilla extract and mix until fully incorporated.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
Topping Preparation
- 11
Prepare Berries
While the cheesecake is cooling, rinse the fresh berries under cold water and pat them dry with a paper towel.
- 12
Dust with Powdered Sugar
Sprinkle the fresh berries with powdered sugar and gently toss to coat.
- 13
Chill the Cheesecake
Once the cheesecake has cooled completely, refrigerate it for at least 4 hours or overnight.
- 14
Serve
When ready to serve, top the chilled cheesecake with the sugared berries. Slice and enjoy!