This cheesecake has a buttery graham cracker crust, a silky smooth filling, and a perfectly caramelized top. Finished with fresh berries, it’s elegant, rich, and surprisingly simple to make.

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🧾 Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup melted butter

• 2 tbsp sugar

For the Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened

• 1 cup sugar

• 1 cup sour cream (room temperature)

• 1 tsp vanilla extract

• 3 large eggs (room temperature)

For the Topping (Optional, like the image)

• Fresh berries (raspberries, blackberries, blueberries)

• Mint leaves

• Caramel sauce or apricot glaze (for shine)

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👩‍🍳 Instructions

1. Prepare the Crust

1. Mix graham crumbs, melted butter, and sugar until sandy and moist.

2. Press firmly into the bottom of a 8–9 inch springform pan.

3. Freeze for 10 minutes while you prepare the filling.

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2. Make the Cheesecake Filling

1. Beat cream cheese until smooth and fluffy.

2. Add sugar and continue mixing until creamy.

3. Add sour cream and vanilla; mix well.

4. Add eggs one at a time, mixing just until combined (don’t overmix).

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3. Bake the Cheesecake

Option A – Oven (classic method):

• Preheat the oven to 325°F (165°C).

• Pour filling over the crust.

• Bake for 55–70 minutes, until edges are set and center is slightly jiggly.

Option B – Air Fryer (yes, it works!):

• Preheat air fryer to 300°F (150°C).

• Place the filled springform pan in the basket.

• Air fry for 25–35 minutes, checking halfway.

• Cover top with foil if browning too quickly.

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4. Cooling (Most important step!)

• Turn off heat and let cheesecake cool inside the oven/air fryer for 30 minutes.

• Then cool on the counter for another hour.

• Chill in the refrigerator for at least 4 hours, ideally overnight.

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5. Add Toppings

Brush a thin layer of caramel or apricot glaze for shine.
Top with fresh berries and mint leaves, just like the picture.

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⭐ Tips for a Perfect Cheesecake

• Use room-temperature ingredients to avoid lumps.

• Don’t overmix the batter—keeps it creamy, not airy.

• If baking in the oven, use a water bath to prevent cracking.

• Chill fully before slicing for clean cuts.

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❓ Related Questions & Answers

1. Can I make this without sour cream?

Yes—replace with equal amount of Greek yogurt or heavy cream.

2. Why did my cheesecake crack?

Common reasons:

• Overbaking

• Sudden temperature change

• Overmixing the batter
  It’s still delicious—cover with berries!

3. Can I freeze cheesecake?

Absolutely. Freeze whole or sliced, tightly wrapped, for up to 2 months.

4. What size pan works best for air fryers?

A 6-inch or 7-inch round springform pan fits most baskets.

5. Can I use Biscoff or Oreo instead of graham crackers?

Yes! Replace the crust crumbs 1:1 for flavor variation.