Description
Whip up this berry cheesecake and watch your friends swoon over a dessert that’s creamy, tangy, and packed with fruity goodness. Grab your mixing bowl and get ready to create a crowd-pleasing treat that’ll make your taste buds dance with pure delight.
Ingredients
Scale
Cake Base:
- 1 pre-made Graham cracker crust
Cake Filling:
- 16 ounces cream cheese
- 3 large eggs
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 2 cups mixed berries
Instructions
- Press the pre-made 9-inch graham cracker crust firmly into the bottom of a springform pan. Ensure an even, compact layer that will support your creamy filling.
- Beat 16 ounces of softened cream cheese in a large mixing bowl until completely smooth and free of lumps.
- Gradually incorporate ¾ cup granulated sugar into the cream cheese, mixing until the texture becomes light and fluffy.
- Add 3 large eggs one at a time, thoroughly blending after each addition to maintain a silky consistency.
- Stir in 1 teaspoon vanilla extract, ensuring it’s fully integrated into the mixture.
- Gently fold 1 cup of sour cream into the batter, using careful circular motions to prevent overmixing.
- Sprinkle ½ cup mixed berries into the cheesecake mixture, distributing them evenly throughout.
- Transfer the entire mixture into the prepared crust, smoothing the surface with a spatula to create an even top.
- Carefully place the pan in an oven preheated to 325°F and bake for 55 minutes until edges appear set but center remains slightly wobbly.
- Switch off the oven, leaving the cheesecake inside with the door closed for 60 minutes to prevent cracking.
- Remove from oven and refrigerate for 4-5 hours until completely chilled and firm.
- Garnish with remaining 1 ½ cups fresh mixed berries just before serving.
Notes
- Smooth out the cream cheese completely before adding sugar to prevent lumps and ensure a silky texture.
- Let ingredients like cream cheese and eggs reach room temperature before mixing to create a more uniform batter.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method.
- Avoid opening the oven door during baking to prevent sudden temperature changes that can cause cracking on the cheesecake surface.
- Prep Time: 5 hours 50 minutes
- Cook Time: 55 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 412 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 110 mg