Description
A rich, classic baked cheesecake with a smooth, creamy filling and a glossy berry topping.
Ingredients
Units
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 tablespoons sugar
Filling
- 5 8–oz. packages of cream cheese, room temperature
- 1 1/2 cups sugar
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon lemon zest, grated
Fresh berry topping
Instructions
-
Prep the crust.
Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, sugar, and melted butter; stir with a fork until everything is evenly moistened. Press the mixture firmly onto the bottom of a 9-inch springform pan and about 1 inch up the sides. Bake for 8 minutes, then remove and cool to room temperature. Increase the oven temperature to 450°F (230°C). -
Make the filling.
In another medium bowl, beat the cream cheese and sugar with an electric mixer until light and fluffy. Add the eggs and egg yolks two at a time, mixing well after each addition. Add the sour cream, lemon zest, and vanilla, then mix until smooth. Pour the filling over the cooled crust. -
Bake the cheesecake.
Bake at 450°F (230°C) for 15 minutes. Reduce the oven temperature to 225°F (110°C) and continue baking for 1 hour and 15 minutes. Turn the oven off, crack the door open, and let the cheesecake sit inside for 30 minutes to finish setting. Remove from the oven and cool completely. -
Chill and finish with topping.
Wrap the cheesecake and refrigerate overnight. For the topping, gently melt the jelly in a small saucepan over low heat until smooth. Toss the berries with the warm jelly, then arrange them over the top of the chilled cheesecake before serving.
Nutrition
- Serving Size:
- Calories: 570
- Sugar: 39.9 g
- Sodium: 421.3 mg
- Fat: 33 g
- Carbohydrates: 61.6 g
- Protein: 8.8 g
- Cholesterol: 165.6 mg