Description
Delight your loved one with this decadent Valentine’s Day cheesecake, featuring a creamy filling and sweet, fresh berry topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 large eggs
For the Topping:
- Fresh berries (strawberries, raspberries, or blueberries)
- 1/4 cup raspberry sauce (optional)
- Chocolate shavings (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C). Grease the sides of a 9-inch springform pan and set it aside.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined. Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes until golden brown. Remove from the oven and set aside to cool.
- Prepare the Filling: In a large bowl, beat the cream cheese until smooth using a hand mixer or stand mixer. Add the sugar and vanilla extract, and continue mixing until combined. Add the sour cream and mix until smooth. Add the eggs one at a time, mixing gently after each addition until fully combined.
- Bake the Cheesecake: Pour the cheesecake filling onto the cooled crust. Place the springform pan into a larger roasting pan and add hot water to the roasting pan, coming halfway up the sides of the springform pan (this is the water bath). Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door ajar.
- Chill the Cheesecake: After the cheesecake has cooled, remove it from the water bath and refrigerate it for at least 4 hours, or preferably overnight, to fully set.
- Top and Serve: Before serving, top the cheesecake with fresh berries, raspberry sauce, and optional chocolate shavings. Slice and enjoy!