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
Preparing the Cheesecake Base
- 1
Preheat Oven
Preheat the oven to 325°F (160°C).
- 2
Mix Base Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
- 3
Form the Base
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Making the Cheesecake Filling
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar
Add the granulated sugar and mix until well combined and fluffy.
- 7
Incorporate Remaining Ingredients
Mix in the sour cream, vanilla extract, lemon juice, and eggs, one at a time, ensuring each is fully incorporated before adding the next.
- 8
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
- 9
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Preparing the Berry Compote
- 11
Combine Ingredients
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- 12
Cook Compote
Cook over medium heat, stirring occasionally, until the berries have released their juices and the mixture is bubbling (about 5-7 minutes).
- 13
Cool Compote
Remove from heat and let cool slightly before serving.
Serving
- 14
Serve Cheesecake
Slice the chilled cheesecake and serve with a generous spoonful of the berry compote on top.