Cheesecake Recipe

Prepare the crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until combined and the mixture resembles wet sand.

Form the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.

Make the filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and beat until well combined.

Add remaining ingredients

Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and fully combined.

Bake the cheesecake

Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Chill the cheesecake

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Prepare the fruit topping

In a medium bowl, combine the seasonal fruit, granulated sugar, and lemon juice. Gently toss to coat the fruit evenly with the sugar and juice, and let it sit for about 10-15 minutes to macerate.

Serve

Once the cheesecake is chilled and set, remove it from the springform pan. Top with the macerated seasonal fruit just before serving.