A delightful cheesecake with a graham cracker crust, creamy filling, and a luscious berry topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Ensure the crumbs are evenly coated with butter for a firm crust.
Press the mixture into the bottom of a 9x13 baking pan to form an even layer.
Use the back of a spoon to press the crust firmly.
Bake the crust in the preheated oven for 8 minutes. Remove and let cool.
Cooling the crust prevents it from mixing with the filling.
In a mixing bowl, beat the cream cheese, eggs, sugar, vanilla extract, and juice of one lemon until smooth.
Room temperature cream cheese blends more easily.
Pour the filling over the cooled crust, spreading it evenly.
Tap the pan gently to remove air bubbles.
Bake in the oven at 350°F (175°C) for 30 minutes. Remove and let cool completely.
The cheesecake is done when the center is slightly jiggly.
In a bowl, mix the sour cream, powdered sugar, and vanilla extract until smooth.
Chill the topping mixture for easier spreading.
Spread the topping over the cooled cheesecake evenly.
Use a spatula for a smooth finish.
Bake the cheesecake with the topping at 400°F (200°C) for 5 minutes. Remove and cool for 6-8 hours or overnight.
Overnight cooling enhances the flavor.
In a saucepan, combine the berry juices, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened.
Stir constantly to prevent lumps.
Stir in the berries and let the sauce cool completely.
Cooling the sauce prevents it from melting the cheesecake.
Pour the berry sauce over the cheesecake before serving.
Serve chilled for the best texture and flavor.
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