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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until all crumbs are coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and beat until well combined. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing just until incorporated. Do not overmix.
- 3
Bake the Cheesecake
Pour the cream cheese mixture over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 4
Serving
- 5
Serve the Cheesecake
Once the cheesecake is chilled, remove from the springform pan. Slice and serve topped with the berry compote.