Cheesecake Recipe
Classic cheesecake served with berry compote.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
Prepare the Oven
Preheat your oven to 350°F (175°C).
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and crumbly.
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until golden brown. Remove and let cool.
Cheesecake Filling Preparation
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
Add Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing on low speed until just combined after each addition. Avoid over-mixing.
Pour into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake
Bake in the oven for 50-60 minutes until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
Combine Ingredients
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice.
Cook the Compote
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
Cool and Serve
Remove from heat and let cool. Serve warm or chilled over slices of cheesecake.
