Cheesecake Recipe
Creamy cheesecake topped with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake in the preheated oven for 8-10 minutes until lightly golden. Remove and set aside to cool.
Cheesecake Filling Preparation
- 5
Mix the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 7
Add Vanilla and Eggs
Add vanilla extract and then add the eggs one at a time, mixing well after each addition until the batter is smooth.
- 8
Pour into the Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven for 50-60 minutes, until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 10
Chill
Remove from the oven and refrigerate for at least 4 hours, ideally overnight, before serving.
Berry Compote Preparation
- 11
Combine Ingredients
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice.
- 12
Cook the Compote
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
- 13
Cool the Compote
Remove from heat and allow to cool. Once cooled, store in the refrigerator until ready to use.