Sour Cream Cheesecake with Mixed Berries
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 11 h. 40 min.
Ready in
Ingredients
for
12
- For Graham Cracker Crust
- 2.333 cups crushed Graham crackers
- ½ cup unsalted butter (melted)
- ¼ cup granulated sugar
- For Cheese Filling
- 4 cups cream cheese (room temperature)
- 1 ½ cups granulated sugar
- ¼ cup unbleached all-purpose flour
- 5 large, fresh eggs
- 2 cups Sour cream
- ¼ cup milk
- 2 tsps pure vanilla extract
- 2 Tbsps fresh lemon zest
- For Whipped Cream and Berry Topping
- 2 cups heavy whipping cream
- 2 Tbsps powdered sugar (plus extra for sprinkling)
- ½ cup mixed, fresh, seasonal Berry
Preparation steps
1.
For the Graham Cracker Crust:
2.
Preheat oven to 375º F / 190º C. Butter the bottom of a 9-inch / 23 cm springform pan. Combine crust ingredients in a food processor and pulse until crumbs are just moist. Press crumb mixture firmly onto the bottom and up the sides of prepared pan. Bake until crust begins to turn golden, about 8 minutes. Remove from oven and transfer pan to a wire rack to cool. Maintain oven temperature.
3.
For Cheese Filling:
4.
In a large bowl, combine cream cheese and sugar using an electric mixer, until well blended. Beat in flour. Add eggs, one at a time, beating each one until well combined. Beat in sour cream, milk, vanilla and lemon zest, mixing until smooth. Pour cheese filling over crust.
5.
Bake cheesecake until center is just set and top is slightly puffed, about 1 hour. Turn off oven, keep oven door closed and let cheesecake stand in oven for 1 hour. Transfer cake to a cooling rack and let cool completely. Cover and refrigerate to cool further for at least 8 hours or overnight before serving.
6.
For Whipped Cream and Berry Topping:
7.
In a chilled glass or stainless steel bowl, whip cream and confectioners' sugar together until stiff peaks form. Spread whipped cream over cooled cheesecake. Top with fresh fruit and sprinkle with confectioners' sugar. Remove sides from springform pan. Serve.
