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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles 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. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until well combined. Scrape down the sides of the bowl as necessary.
- 5
Add Vanilla and Eggs
Mix in the vanilla extract. Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 6
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 7
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour.
- 8
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Berry Compote Preparation
- 9
Prepare the Compote
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice over medium heat. Stir gently to combine.
- 10
Cook the Compote
Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
- 11
Cool and Serve
Remove from heat and let the compote cool. Serve the berry compote over slices of chilled cheesecake.
