Vanilla Bean Cheesecake Recipe
With seasonal berry compote
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until the mixture resembles wet sand.
- 2
Bake the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and allow to cool slightly.
Cheesecake Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and mix until creamy. Add sour cream, vanilla bean seeds, and vanilla extract, mixing until fully incorporated.
- 4
Add eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Cool the cheesecake
Remove the cheesecake from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 7
Cook the berries
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries have softened and released their juices, about 5-7 minutes.
- 8
Cool the compote
Remove from heat and let cool to room temperature. Store in the refrigerator until ready to serve.
Serving
- 9
Serve the cheesecake
Remove the cheesecake from the springform pan and slice. Serve with a generous spoonful of berry compote on top.