Cheesecake Recipe
Classic cheesecake served with a berry compote.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake
Crust
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it's tightly packed.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Cheesecake Filling
- 4
Mix the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar and beat until well combined.
- 5
Add Remaining Ingredients
Add the sour cream, vanilla extract, eggs (one at a time), flour, and salt. Mix until smooth and fully incorporated.
- 6
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 7
Bake Cheesecake
Bake in the oven at 325°F (160°C) for 55-60 minutes until the edges are set and the center has a slight jiggle.
- 8
Cool the Cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- 9
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Berry Compote
- 10
Cook the Berries
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Simmer the Mixture
Cook for about 10-15 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
- 12
Cool the Compote
Remove from heat and let the berry compote cool to room temperature. It will thicken further as it cools.