Cheesecake Recipe
Creamy cheesecake topped with a berry compote.
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Ingredients
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Cheesecake Base
Crust
Berry Compote
Method
Cheesecake Base
- 1
Prepare the Cream Mixture
In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and mix until well combined.
- 2
Incorporate Remaining Ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, stir in the all-purpose flour until just combined.
Crust
- 3
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix with the crumb mixture until it resembles wet sand.
- 4
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes.
Bake the Cheesecake
- 5
Combine Mixtures
Pour the cheesecake mixture over the baked crust, smoothing the top with a spatula.
- 6
Bake
Bake in the oven at 325°F (163°C) for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 7
Cool and Refrigerate
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Berry Compote
- 8
Prepare the Compote
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 9
Cook the Mixture
Cook while stirring gently for about 10-15 minutes, or until the berries have released their juices and the mixture has thickened slightly.
- 10
Cool and Serve
Remove from heat and let the berry compote cool to room temperature before serving it atop the chilled cheesecake.