Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 16 ounces (450g) cream cheese, softened
  • 1 can (14 ounces, 400g) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1 cup (240ml) heavy cream, cold
  • 2 cups (approximately 300g) mixed fresh berries
  • 2 tablespoons (30g) granulated sugar (optional)
  • 1 tablespoon (15ml) lemon juice (optional)
  • Fresh mint leaves, for garnish (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom of the springform pan to create an even layer.
  2. In a large bowl, beat the softened cream cheese until smooth and creamy.
  3. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
  4. Stir in the lemon juice until the mixture is smooth.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
  7. Pour the filling into the prepared crust. Spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
  8. Gently toss the mixed berries with sugar and lemon juice (if using). Let stand for 15 minutes to macerate (release their juices).
  9. Just before serving, top the cheesecake with the fresh berry mixture. Garnish with fresh mint leaves (if desired). Carefully remove the springform pan sides and slice.