Vanilla cheesecake with berries

Ingredients

• 180 g graham cracker crumbs
• 75 g melted unsalted butter
• 600 g cream cheese, softened
• 150 g granulated sugar
• 3 eggs
• 150 g sour cream
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 300 g mixed berries
• 40 g sugar for topping
• 1 tbsp water

Let’s make it

1. Heat oven to 325°F (165°C). Grease a 9-inch springform pan and line its base. Mix crumbs and butter, press into the base, and bake for 10 minutes.
2. Beat cream cheese and 150 g sugar just until smooth. Beat in eggs one at a time, then sour cream, vanilla, and lemon juice; avoid whipping in excess air.
3. Pour over the base. Bake for 50–60 minutes until edges are set, the center has only a gentle wobble, and the center reaches 160°F (71°C).
4. Turn the oven off and leave the cake inside with the door ajar for 30 minutes. Cool on a rack for 45 minutes, then refrigerate for at least 4 hours.
5. Simmer 150 g berries with 40 g sugar and water for 5 minutes. Cool, then combine with remaining fresh berries.
6. Unmold the chilled cheesecake and spoon berries over the top. Total time includes cooling and chilling; active work is about 30 minutes.