Ingredients
1 1/2 cups graham cracker crumbs (can substitute with digestive biscuits or vanilla wafers)
1/4 cup granulated sugar (for the crust)
6 tablespoons unsalted butter, melted (ensures a cohesive crust)
3 (8-ounce) packages cream cheese, softened (full-fat yields best texture)
1 cup granulated sugar (for the cheesecake filling)
3 large eggs (room temperature eggs incorporate better)
1/2 cup sour cream (adds tanginess and moisture)
1 teaspoon vanilla extract (enhances flavor)
2 cups fresh or frozen mixed berries (strawberries, blueberries, raspberries, blackberries)
1/4 cup granulated sugar (for the berry swirl)
1 tablespoon lemon juice (brightens the flavor)
Instructions
Preheat oven to 350°F (175°C)
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
In a mixing bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs, sour cream, and vanilla extract, mixing until fully incorporated.
Pour the filling into the cooled crust and smooth the top.
In a separate bowl, combine 2 cups berries, 1/4 cup sugar, and 1 tablespoon lemon juice. Spread the mixture over the cheesecake filling in a decorative swirl pattern.
Reduce oven temperature to 325°F (160°C) and bake for 50–60 minutes, or until the center is almost set. Cool completely in the oven with the door closed, then refrigerate for at least 4 hours or overnight before serving.
Notes
Recipe is vegetarian (contains no meat/animal proteins beyond dairy/eggs). For halal compliance, ensure all dairy is halal-certified. Cheesecake can be made 1 day in advance and stored refrigerated.
- Prep Time: 30
- Cook Time: 70
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg