Cheesecake Recipe
Creamy cheesecake served with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- 2
Mix Crust Ingredients
In a mixing bowl, combine graham cracker crumbs and sugar. Melt the butter and mix it with the dry ingredients until well combined.
- 3
Form Crust
Press the mixture into the bottom of the prepared springform pan. Bake in preheated oven for 8-10 minutes until set. Remove and let cool.
Cheesecake Filling Preparation
- 4
Blend Cream Cheese
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add granulated sugar and continue mixing until well blended. Add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 7
Pour and Bake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly.
- 8
Cool and Refrigerate
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 9
Combine Ingredients
In a saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice.
- 10
Cook Compote
Cook while stirring occasionally until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.
- 11
Serve
Once cooled, spoon the berry compote over slices of cheesecake before serving.