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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until crumbly.
- 2
Press the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until golden. Remove and set aside to cool.
Cheesecake Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar, sour cream, and vanilla extract. Mix until fully incorporated.
- 4
Add eggs
Add the eggs one at a time, mixing well after each addition. Finally, mix in the cornstarch until smooth.
- 5
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 7
Cook the compote
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries release their juices and the mixture begins to bubble, about 5-7 minutes.
- 8
Cool the compote
Remove from heat and let the berry compote cool to room temperature. Once cooled, store in the fridge until ready to serve.
Serving
- 9
Serve the cheesecake
Once the cheesecake is chilled, carefully remove it from the springform pan. Slice and serve with the berry compote drizzled on top.
