Scale

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1 tbsp vanilla extract

3 large eggs

For the Topping:

2 cups fresh mixed berries (strawberries, raspberries, blueberries)

2 tbsp berry jam or honey (optional, for glaze)

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes, then let cool.

3. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until fully combined.

4. Add eggs one at a time, beating gently after each just until incorporated. Do not overmix.

5. Pour batter into crust and smooth the top. Bake for 50–60 minutes, or until center is set but still slightly jiggly.

6. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in fridge for at least 4 hours or overnight.

7. Top with fresh berries before serving. Optional: brush berries with warmed jam for a glossy finish.

• Use room temperature ingredients to avoid lumps.

• To prevent cracks, bake in a water bath or place a pan of water on the oven rack below.

• This cheesecake freezes well without the berry topping—perfect for make-ahead dessert!

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