Cheesecake Recipe
Rich and creamy cheesecake topped with a fruit compote.
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Ingredients
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Cheesecake Base
Crust
Fruit Compote
Method
Crust
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.
- 2
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Base
- 3
Mix the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Add Eggs and Flour
Add the eggs one at a time, mixing on low speed until just incorporated. Finally, add the flour and mix until smooth.
- 5
Bake the Cheesecake
Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and a slight jiggle remains.
- 6
Cool the Cheesecake
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Fruit Compote
- 7
- 8
Cool the Compote
Remove the saucepan from heat and let the compote cool to room temperature. Once cooled, refrigerate until ready to serve.
Serving
- 9
Serve the Cheesecake
Once the cheesecake is chilled, carefully remove it from the springform pan. Slice and top with the fruit compote before serving.
