The timeless picture of birds chirping, flowers blooming, and the sun shining. The annual sniffle in your nose, the beautiful scenery painted by Mother Nature. Delicate blades of forest-green grass spring from the ground, flower buds begin to bloom, and the sun shines with a touch of warmth, compared to the dim light of the winter sun. Wildflowers decorate the grass as your environment brings back a child-like happiness: winter has finally ended.

At EHS, pink cherry blossoms have replaced the once barren trees at the front of the school. As the breeze blows, a perfect swish of petals falls, lining the streets, reminding you of the warmer weather ahead. With the new blooms, you realize how far you’ve come throughout the year, how you’re a different person since the day you began school. The flowers continue to flow through the wind, as if they were waves of water, dazzling, yet delicate enough to represent a new beginning.

As the weather becomes warmer, in-season fruits make it the perfect time of year for baked goods like this berry cheesecake.

The original recipe can be found here, thanks to Sugar Spun Run.

Crust Ingredients:

• 1 ½ cups graham cracker crumbs
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 7 tablespoons melted butter

Cheesecake Ingredients:

• 32 oz room temperature cream cheese
• 1 cup sugar
• ⅔ cups sour cream
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs, slightly beaten
• Any berries or fruits

Step 1:

Preheat the oven to 325°F.

Step 2:

Combine the graham cracker crumbs, sugar, and brown sugar in a medium bowl. Then, using a fork, mix in the melted butter.

Step 3:

Pour the crumbs into a 9” springform pan and press firmly into the bottom and sides of the pan; set aside.

Step 4:

In a stand mixer, whip the cream cheese until smooth and creamy, then add in the sugar and stir again.

Step 5:

Then, add in the sour cream, vanilla extract, and salt. Mix until well-combined.

Step 6:

With the mixer on low speed, add the eggs one by one until they are all incorporated. Scrape the sides as needed.

Step 7:

Pour the cheesecake batter into the springform pan. Place this pan on a cookie sheet lined with foil or parchment paper to ensure against leaks.

Step 8:

Bake for 50 to 60 minutes. Remove from the oven when it is a light golden brown. Allow to cool for 10 minutes before using a knife to gently loosen the crust from the inside of the pan.

Step 9:

Allow the cheesecake to cool fully before removing it from the pan. Decorate with any berries or fruits. Enjoy!