Cheesecake Recipe
Classic cheesecake, berry compote
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Ingredients
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Cheesecake Base
Cheesecake Filling
Berry Compote
Method
Cheesecake Base
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, melted butter, and salt until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
- 4
Add remaining ingredients
Add the sour cream and vanilla extract to the cream cheese mixture and blend until smooth. Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for approximately 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 about an hour.
- 6
Chill the cheesecake
Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Berry Compote
- 7
Prepare the compote
In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, cornstarch, and water. Stir gently to combine.
- 8
Cook the compote
Place the saucepan over medium heat and cook, stirring occasionally, until the mixture begins to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool.
- 9
Serve
Once the cheesecake has set, slice it and serve with the berry compote drizzled on top.
