Classic Cheesecake with Fresh Berries
Ingredients
7 oz. Graham cracker crumbs (200 g)
2 cups sugar (400 g), plus 1 tbsp, divided
5 tbsp butter, melted
32 oz. cream cheese (905 g), room temperature
½ cup heavy cream (120 ml)
2 cups sour cream (460 g)
5 tbsp all-purpose flour
1 pinch salt
1 tsp vanilla
4 large eggs
Choice of berries
Directions
1. Preheat the oven to 350 F (180 C). Grease a 10-inch (25-cm) springform pan, then line the inside edges with parchment paper.
2. In a large bowl, combine Graham cracker crumbs, 1 tbsp of sugar and melted butter. Combine until the texture is similar to wet sand.
3. Press the Graham cracker crumbs into the prepared pan, using a measuring cup to press them down into an even layer.
4. Bake for eight to 10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
5. In a large bowl, combine the cream cheese, remaining 2 cups (400 g) of sugar, and the salt. Using an electric hand mixer, blend until well combined and fluffy.
6. Add the heavy cream and beat to incorporate.
7. Add the sour cream, flour, salt and vanilla bean seeds, and beat to combine.
8. Add the eggs, one at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
9. Pour the cream cheese mixture onto the cooled crust.
10. Wrap the outside of the springform pan tightly with foil and place in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
11. Gently transfer the baking dish to the oven and
bake for one hour.
12. Without opening the oven door, turn off the
heat and let the cheesecake rest for one hour. 13. Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
14. Cover the pan with plastic wrap and transfer to
the refrigerator overnight.
15. Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
16. Top with fresh berries, if desired.