Cheesecake Recipe
Classic cheesecake topped with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool.
Cheesecake Filling Preparation
- 4
Blend Filling Ingredients
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined.
- 5
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until smooth and creamy.
- 6
Pour Filling
Pour the cheesecake filling over the prepared crust in the springform pan.
- 7
Bake Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 8
Chill Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 9
Cook Berries
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook for about 5-10 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 10
Cool Compote
Remove from heat and let the berry compote cool to room temperature.
Serving
- 11
Serve Cheesecake
Once the cheesecake is fully chilled, carefully release it from the springform pan and slice into pieces. Serve each slice topped with the berry compote.