House-made Seasonal Cheesecake Recipe
A seasonal scratch made cheesecake from our pastry chefs. Decadent -
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Ingredients
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Crust
Cheesecake Filling
Topping (Optional)
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, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed. Bake in the preheated oven for 10 minutes. Remove and let cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue beating until combined.
- 4
Add Sour Cream and Vanilla
Add sour cream and vanilla extract to the cream cheese mixture. Beat until well incorporated.
- 5
Incorporate Eggs
Add the eggs one at a time, beating after each addition until just combined. Be careful not to overmix.
- 6
Add Fruit Puree
Gently fold in the seasonal fruit puree until evenly distributed throughout the filling.
Baking the Cheesecake
- 7
Pour the Filling
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Serving
- 10
Serve the Cheesecake
Once chilled, carefully remove the sides of the springform pan. Top with whipped cream and fresh seasonal fruits if desired. Slice and enjoy your house-made seasonal cheesecake!
