Cheesecake
Classic creamy cheesecake with a cookie crust and mixed berry topping.
420 min12 servingsAdvancedInternational
532kcal / serving
8.3 gprotein
39.4 gcarbs
38.7 gfat
Ingredients
- 200 g Graham crackers (or digestive biscuits)
- 100 g Unsalted butter, melted
- 900 g Cream cheese (like Philadelphia), at room temperature
- 200 g Granulated sugar
- 4 Large eggs, at room temperature
- 120 ml Sour cream, at room temperature
- 10 ml Vanilla extract
- 5 ml Fresh lemon juice
- 300 g Mixed berries (strawberries, raspberries, blueberries)
- 50 g Sugar for topping
Directions
- Preheat oven to 160°C (325°F) and prepare a 23 cm (9 inch) springform pan by lightly greasing it.
- Prepare the crust by crushing 200g of Graham crackers and mixing them with 100g of melted butter. Press evenly into the bottom of the pan.
- Beat 900g of cream cheese at room temperature with 200g of granulated sugar until you obtain a smooth, lump-free mixture.
- Incorporate 4 large eggs, one at a time, beating just enough after each addition. Add 120ml of sour cream, 10ml of vanilla extract, and 5ml of lemon juice, mixing until combined.
- Pour the filling over the cracker crust and bake for 50-60 minutes, until the edges are firm and the center jiggles slightly. Let cool in the turned-off oven with the door ajar for 1 hour.
- Once at room temperature, refrigerate the cheesecake for at least 4 hours.
- For the topping, cook 300g of mixed berries with 50g of sugar in a saucepan until they soften and the sauce thickens. Let cool.
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