Cheesecake Recipe
Classic cheesecake with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until fully combined. Scrape down the sides of the bowl as needed.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- 8
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 9
Chill
Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Berry Compote Preparation
- 10
Cook Berries
In a small saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Simmer
Cook, stirring occasionally, until the berries have softened and the mixture has thickened slightly, about 10-15 minutes.
- 12
Cool Compote
Remove from heat and let the berry compote cool to room temperature before serving.
