Description
Indulge in this rich and creamy New York cheesecake, perfectly balanced with a buttery graham cracker crust and topped with a colorful array of fresh fruit. This classic dessert is sure to impress at any gathering!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
For the Topping:
- Assorted fresh fruits (strawberries, blueberries, kiwi, etc.)
- Mint leaves for garnish (optional)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed after each addition just until combined. Overmixing can lead to cracks.
- Stir in sour cream and lemon juice until smooth.
- Bake the Cheesecake:
- Pour the filling over the cooled crust. Tap the pan gently on the counter to remove air bubbles.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside. This helps prevent cracking.
- Chill and Serve:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with fresh fruit and garnish with mint leaves if desired.
Notes
- For a smoother texture, ensure all ingredients are at room temperature before mixing.
- You can experiment with different fruits based on the season for variety.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 13g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg