Cheesecake Recipe

Preparation

1. 1

   Prepare the crust

   In a mixing bowl, combine graham cracker crumbs, 0.25 cup sugar, melted butter, and salt. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool.

2. 2

   Make the cheesecake filling

   In a large bowl, beat the cream cheese until smooth. Gradually add in 1 cup sugar and mix until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.

3. 3

   Bake the cheesecake

   Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 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.

4. 4

   Chill

   Refrigerate the cheesecake for at least 4 hours, preferably overnight.

5. 5

   Prepare the berry compote

   In a saucepan over medium heat, combine 2 cups mixed berries (strawberries, blueberries, raspberries) and 1/4 cup sugar. Cook until the berries break down and the mixture thickens, about 10-15 minutes. Let cool.

6. 6

   Serve

   Once the cheesecake is chilled, top with the berry compote before serving.