Cheesecake Recipe
Rich and creamy cheesecake served with a berry compote.
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Ingredients
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Cheesecake Base
Cheesecake Filling
Berry Compote
Method
Cheesecake Base
- 1
Prepare the crust
In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup to help pack it down tightly.
- 3
Pre-bake the crust
Preheat your oven to 350°F (175°C). Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- 4
Prepare the filling
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, mixing until fully incorporated and smooth.
- 6
Mix in vanilla and eggs
Add the vanilla extract and then add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Incorporate flour
Gently fold in the all-purpose flour until just combined. Do not overmix.
- 8
Pour the filling
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 10
Chill the cheesecake
After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Berry Compote
- 11
Prepare the berry mixture
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 12
Cook the compote
Stir gently and bring to a simmer. Cook for about 10-15 minutes until the berries are soft and the mixture has thickened slightly.
- 13
Cool the compote
Remove from heat and let the compote cool completely before serving over the cheesecake.