Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (300g) mixed fresh strawberries and blueberries
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until it resembles wet sand.
  3. Press the mixture firmly into the bottom and 1 inch up the sides of the springform pan.
  4. Bake for 10 minutes until it smells toasted and buttery. Remove and let cool completely.
  5. Beat the softened cream cheese and sugar on medium-high speed until completely smooth and fluffy (about 3 minutes).
  6. Add eggs one at a time, beating on low speed just until combined. Do not overmix.
  7. Stir in the sour cream, vanilla extract, and flour until the batter is silky and uniform.
  8. Wrap the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent water leakage.
  9. Pour the batter over the crust and smooth the top of the batter.