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Ingredients
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Cheesecake Base
Crust
Mixed Berry Compote
Method
Cheesecake Base
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 2
Add Sugar and Flavorings
Gradually add the granulated sugar and continue to beat until well combined. Add in the vanilla extract, sour cream, and lemon juice, mixing until smooth.
- 3
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
- 4
Mix in Flour
Gently fold in the all-purpose flour until combined, being careful not to overmix.
Crust
- 5
Prepare the Crust Mixture
In a medium bowl, mix together the graham cracker crumbs and granulated sugar.
- 6
Add Butter
Melt the unsalted butter and pour it into the crumb mixture. Stir until the crumbs are evenly coated.
- 7
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Baking the Cheesecake
- 8
Preheat Oven
Preheat your oven to 325°F (160°C).
- 9
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake for about 50-60 minutes or until the center is set but still slightly jiggly.
- 10
Cool and Refrigerate
Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Mixed Berry Compote
- 11
Combine Ingredients
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice.
- 12
Cook the Compote
Cook over medium heat, stirring occasionally until the berries have softened and the mixture has thickened, about 10-15 minutes.
- 13
Cool the Compote
Remove from heat and let it cool to room temperature before serving.
Serving
- 14
Serve the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Top with the mixed berry compote before slicing and serving.
