Vanilla Bean Cheesecake Recipe
with seasonal berry compote
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Ingredients
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Cheesecake
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Scrape the seeds from the vanilla bean and add to the mixture, along with the vanilla extract and sour cream. Mix until well combined.
- 3
Add Eggs
Add the eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
- 4
Bake the Cheesecake
Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 5
Cool and Chill
Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour. Then refrigerate for at least 4 hours or overnight.
- 6
Prepare the Berry Compote
In a medium saucepan over medium heat, combine 2 cups of mixed seasonal berries (such as strawberries, blueberries, and raspberries) with 1/4 cup of granulated sugar and the juice of 1 lemon. Cook until the berries break down and the mixture thickens, about 10 minutes. Let cool before serving.
- 7
Serve
Slice the chilled cheesecake and top with the seasonal berry compote before serving.
