Description
A creamy, rich cheesecake with a buttery graham cracker crust, topped with fresh berries and a dusting of powdered sugar. This classic dessert is smooth, velvety, and perfect for any occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1 cup mixed berries (raspberries, blueberries, strawberries)
- 2 tablespoons powdered sugar
Instructions
- Preheat & Prepare: Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- Prepare the Filling: Beat cream cheese and sugar together until smooth and creamy.
- Add Eggs & Cream: Add eggs one at a time, mixing after each addition. Stir in vanilla extract, sour cream, and heavy cream until combined.
- Bake the Cheesecake: Pour the filling over the crust and bake for 50-55 minutes, until the center is just set.
- Cool & Chill: Let the cheesecake cool completely, then refrigerate for at least 4 hours (or overnight) to set.
- Add Toppings & Serve: Top with fresh berries and dust with powdered sugar before serving.
Notes
- For a crack-free cheesecake, bake it in a water bath or place a pan of water on the oven’s lower rack.
- Let the cheesecake come to room temperature before serving for the best texture.
- Swap graham crackers with digestive biscuits or vanilla wafers for a different crust flavor.
Nutrition
- Calories: 320 kcal per slice
