I confess. I used to love the boxed Jello brand cheesecake mix you can buy at the grocery store. I shudder to think of it now. But back then, I had never tasted a cheesecake from scratch that I thought actually tasted good. That is, until I tasted this recipe. It's the best. So good!
It's also nice because you can make it a day in advance and put it in the fridge and forget about it until you're ready to serve it.
I love to put fresh, seasonal fruit on the top. Looks beautiful and tastes delicious. I didn't have any today so I used frozen berries.
This recipe calls for gingersnap crust but if you aren't into that, regular graham cracker crust is just as good.
You will need:
For the crust:
2 1/2 - 3 cups of ground gingersnaps (grind in a food processor or throw them in a ziplock bag and smash them with something heavy)
1 stick of butter, melted
For the cheesecake:
9'' springform pan
3 sticks cream cheese (8oz each) softened
1 1/4 cups sugar, divided
2 cups sour cream, divided
2 teaspoons vanilla, divided
Keep in mind this cheesecake needs to chill for at least 4 hours before serving.
Preheat oven 350F.
In a bowl combine the ground up gingersnaps and melted butter. Mix thoroughly with a fork then dump into the springform pan. Using your fingertips and palms, press the mixture into the bottom of the pan and up the sides about two inches.
Using a stand mixer with a whisk attachment (Or hand mixer) beat the cream cheese and 1 cup of sugar until smooth. Next, beat in the eggs one at a time followed by 1/2 cup sour cream and 1 teaspoon vanilla.
Pour the mixture into the crust and bake for 40-45 minutes until set.
In the meantime combine the remaining 1 1/2 cups sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a small bowl. Mix well and spread over your hot cheesecake. Return it to the oven for another 7-10 minutes.
Let it cool in the pan then chill in the fridge for at least 4 hours.
To make the fruit topping as seen in the photo:
2 cups mixed frozen berries
1 Tablespoon fresh lemon juice
1/3 cup sugar
Scant 1 Tablespoon cornstarch
Combine berries, lemon juice and sugar in a saucepan over medium heat.
Stir occasionally until softened and juice begins to form.
Next, add cornstarch and stir constantly on high heat until sauce thickens. Let cool and store in fridge until ready to serve.
Before unmolding, run a knife around the edge of the cheesecake to loosen it.
Top with fruit!