Description
A rich and creamy classic baked cheesecake with a buttery graham cracker crust, served with a tangy homemade berry sauce for the perfect balance of sweetness.
Ingredients
Scale
- 200g graham crackers or digestive biscuits, crushed
- 100g butter, melted
- 600g cream cheese, softened
- 200g granulated sugar
- 3 large eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Berry Sauce:
- 1 1/2 cups mixed berries (fresh or frozen)
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Mix crushed biscuits with melted butter and press into the pan. Bake for 10 minutes, then let cool.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour until just combined.
- Pour filling over the crust and smooth the top. Bake for 50–60 minutes, until the center is almost set.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Then chill in the fridge for at least 4 hours or overnight.
- For the sauce: In a saucepan, combine berries, sugar, and lemon juice. Simmer for 5 minutes, add cornstarch slurry, and cook until thickened. Cool before serving.
- Serve chilled cheesecake topped with berry sauce.
Notes
- Use a water bath during baking to prevent cracks.
- Let ingredients come to room temperature before mixing for a smoother filling.
- You can substitute berries with cherry or mango sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
Keywords: baked cheesecake, berry sauce, classic dessert, creamy cheesecake, vegetarian dessert