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Ingredients
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Cheesecake Base
Berry Compote
Method
Cheesecake Base
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Mix until the crumbs are evenly coated with butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- 3
Mix Cream Cheese Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, beating until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
- 5
Pour into Crust
Pour the cream cheese mixture over the prepared crust in the springform pan.
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- 7
Cool
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Berry Compote
- 8
Cook the Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries start to break down and release their juices, about 5-7 minutes.
- 9
Thicken the Compote
In a small bowl, mix cornstarch with water to create a slurry. Once the berries are bubbling, add the cornstarch mixture to the saucepan, stirring continuously until the compote thickens, about 2-3 minutes.
- 10
Cool the Compote
Remove from heat and let the berry compote cool to room temperature. It will continue to thicken as it cools.