Cheesecake Recipe
Rich cheesecake served with a berry compote.
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Ingredients
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Cheesecake
Crust
Berry Compote
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup to pack it down tightly. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer on medium speed. Gradually add in 1 cup of granulated sugar, beating until fully combined.
- 4
Add other ingredients
Add sour cream, eggs, vanilla extract, flour, and salt to the cream cheese mixture. Mix just until combined, making sure not to overbeat.
- 5
Bake the cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 6
Chill
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
Berry Compote
- 7
Prepare the compote
In a medium saucepan, combine mixed berries, 0.5 cup of granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries start to break down and the mixture thickens, about 10-15 minutes.
- 8
Cool the compote
Remove from heat and let the berry compote cool completely before serving.
Serving
- 9
Serve
Slice the chilled cheesecake into wedges and top each slice with a generous spoonful of berry compote before serving.