Vanilla Bean Cheesecake Recipe
With seasonal berry compote
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- 2
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it firmly and evenly.
- 3
Bake the Crust
Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool while preparing the filling.
Cheesecake Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until fully incorporated.
- 5
Add Remaining Ingredients
Mix in the sour cream, scraped vanilla bean, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition until fully blended.
- 6
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.
- 7
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, until completely chilled and firm.
Berry Compote
- 8
Cook the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently until the berries release their juices and the sugar dissolves.
- 9
Simmer the Compote
Bring the mixture to a gentle simmer and cook for about 5-10 minutes, stirring occasionally, until the berries are softened and the sauce thickens slightly.
- 10
Cool the Compote
Remove from heat and allow to cool slightly. Serve warm or chilled over the cheesecake.
