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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 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly for a stable crust.
- 3
Bake the Crust
Bake in the preheated oven for about 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
Cheesecake Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and beat until well blended. Add the sour cream and vanilla extract, mixing until combined.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 7
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for 1 hour.
- 9
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.
Berry Compote Preparation
- 10
Cook the Berries
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Simmer the Compote
Stir gently and bring to a simmer. Cook for about 10-15 minutes until the berries break down and the mixture thickens slightly.
- 12
Cool the Compote
Remove from heat and let the berry compote cool to room temperature before serving.