Classic Baked Cheesecake with Berry Sauce

Ingredients (8 servings)

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs

• 1/4 cup (50g) granulated sugar

• 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened

• 3/4 cup (150g) granulated sugar

• 3 large eggs

• 1 cup (240ml) heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch (optional, for stability)

For the Berry Sauce:

• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries)

• 1/3 cup (65g) sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

For Topping:

• Fresh strawberries

• Fresh blueberries

• Fresh mint leaves

---

Instructions

1. Prepare the Crust

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter until combined.

Press firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 8–10 minutes. Let cool.

---

2. Make the Filling

Beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing gently after each addition.
Mix in heavy cream, vanilla, lemon juice, and cornstarch until smooth.
Do not overmix.

Pour the filling over the cooled crust.

---

3. Bake

Place the cheesecake in a water bath (wrap the pan in foil and set in a larger pan with hot water).

Bake for 55–70 minutes, until the edges are set but the center slightly jiggles.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight.

---

4. Prepare the Berry Sauce

In a saucepan, combine berries, sugar, and lemon juice.
Cook over medium heat until berries release juice (5–7 minutes).

If thicker sauce is desired, add cornstarch slurry and simmer until thickened.

Let cool completely.

---

5. Serve

Pour berry sauce over the chilled cheesecake.
Top with fresh berries and mint leaves.

Slice and serve cold.

---

Tips for Perfect Cheesecake

• Use room temperature ingredients.

• Avoid overmixing to prevent cracks.

• Chill overnight for best texture.