Cheesecake Recipe
Classic cheesecake with a berry compote topping.
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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
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until fully combined.
- 3
Form Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. 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 softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, beating until fully incorporated.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then add the eggs one at a time, mixing well after each addition until smooth.
- 7
Add Flour
Gently fold in the all-purpose flour until just combined.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 9
Bake Cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 11
Cook Berries
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 12
Simmer Mixture
Cook for about 10 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly.
- 13
Cool Compote
Remove from heat and let the compote cool before serving.
Serving
- 14
Serve Cheesecake
Slice the chilled cheesecake and top with the berry compote just before serving.
