Cheesecake Recipe

Prepare the Cream Cheese Mixture

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.

Add Sugar

Gradually add the granulated sugar while continuing to mix until well combined.

Incorporate Sour Cream and Vanilla

Add the sour cream and vanilla extract, mixing until the mixture is smooth.

Add Eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined.

Mix in Flour

Sift in the all-purpose flour and mix until just combined, being careful not to over mix.

Prepare the Crust

In a medium bowl, combine the graham cracker crumbs and granulated sugar.

Melt the Butter

Melt the unsalted butter in a small saucepan or microwave.

Combine Butter with Cracker Mixture

Pour the melted butter into the crumb mixture and stir until all crumbs are moistened.

Form the Crust

Press the crumb mixture evenly into the bottom of a 9-inch springform pan.

Preheat Oven

Preheat the oven to 325°F (160°C).

Add Filling to Crust

Pour the cheesecake mixture over the prepared crust in the springform pan.

Bake

Bake in the preheated oven for 50-60 minutes or until the center is set and only slightly jiggly.

Cool

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Chill

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Berry Mixture

In a saucepan, combine the mixed berries, granulated sugar, and lemon juice.

Cook the Compote

Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture is syrupy, about 10-15 minutes.

Cool the Compote

Remove from heat and let it cool to room temperature before serving.

Serve the Cheesecake

Slice the chilled cheesecake and serve topped with the berry compote.