Ingredients:
- 1½ cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 32 oz full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 tsp fresh lemon juice
- 2 cups pitted cherries or mixed berries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
Instructions:
- Preheat the oven to 325°F (160°C).
- Combine 1½ cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted unsalted butter in a bowl until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool slightly.
- Beat 32 oz softened cream cheese and 1 cup granulated sugar on medium-low speed until completely smooth, ensuring not to over-beat to avoid air bubbles.
- Mix in 1 cup sour cream, 1 tbsp vanilla extract, and 2 tsp fresh lemon juice until combined.
- Add 4 large eggs one at a time, mixing on the lowest setting just until the yellow disappears.
- Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water leaks.
- Pour the batter over the pre-baked crust and smooth the top with an offset spatula.
- Place the springform pan inside a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60–65 minutes until the edges are set but the center still has a slight, uniform jiggle.
- Turn off the oven and crack the door open slightly; let the cake sit inside for 1 hour to cool gradually.
- Remove from the oven and refrigerate for at least 6 hours.
- Simmer 2 cups pitted cherries or mixed berries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tbsp water in a small saucepan until thickened.
- Allow the glaze to cool completely, then pour it over the chilled cheesecake before slicing and serving.