Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
- Step 2: In a large bowl, beat cream cheese and 1 ¼ cups sugar until smooth and creamy. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in sour cream until just combined.
- Step 3: Gently fold in the mixed berries. Pour batter over the cooled graham cracker crust.
- Step 4: Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Step 5: Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- For a warmer, softer texture, gently reheat individual slices in the microwave for 10-15 seconds.
- Serve this delightful cheesecake with a dollop of whipped cream and a sprinkle of fresh mint for an elegant presentation.
- To prevent cracks, ensure your cream cheese is at room temperature and mix the batter gently to avoid incorporating too much air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American