Description
A decadent cheesecake featuring a creamy vanilla base, mixed berries for a fruity burst, and a tangy lemon drizzle on top.
Ingredients
Scale
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- Zest and juice of 1 lemon for the drizzle
- 1/4 cup powdered sugar for the drizzle
Instructions
- Preheat the oven to 325°F and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth; add vanilla extract and mix well.
- Add eggs one at a time, beating after each addition; fold in sour cream.
- Gently fold in 1 1/2 cups of mixed berries into the batter.
- Pour the batter over the crust and bake for 50-60 minutes, or until the center is set.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours.
- For the lemon drizzle, whisk lemon zest, lemon juice, and powdered sugar until smooth; drizzle over the chilled cheesecake.
- Top with the remaining mixed berries before serving.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Chill for best results.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g