Ingredients
For the Crust:
1/4 cup granulated sugar
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Filling:
1 cup granulated sugar
4 large eggs
4 (8-ounce) packages cream
1 cup sour cream
1 teaspoon vanilla extract
For the Topping:
1/4 cup apricot jam (optional, for a glossy finish)
2 cups fresh mixed fruit (such as strawberries, blueberries, raspberries, and kiwi)
Instructions
Make the Crust:
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Prepare the Filling:
Beat the softened cream cheese in a large bowl until smooth.
Gradually add sugar, continuing to beat until fully combined.
Incorporate eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until smooth.
Pour the cream cheese mixture over the cooled crust.
Bake the Cheesecake:
Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be set in the center and slightly golden around the edges.
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
Transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.
Prepare the Topping:
Wash and slice the fresh fruit as desired.
If using apricot jam, gently heat it until it becomes liquid. Strain to remove any solids if necessary.
Assemble the Cheesecake:
Before serving, arrange the fresh fruit on top of the chilled cheesecake.
Brush the fruit with apricot jam if you want a glossy finish.
Enjoy.