Torta Di Formaggio Recipe
cheesecake | mixed berries | graham cracker crust | strawberry compote
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Ingredients
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Crust
Cheesecake Filling
Strawberry Compote
Mixed Berries
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar, mixing until well combined. Add the vanilla extract and sour cream, mixing until smooth.
- 4
Add the Eggs
Add the eggs one at a time, mixing thoroughly after each addition. Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- 6
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Strawberry Compote
- 7
Cook the Compote
In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and let it cool to room temperature. The compote can be stored in the refrigerator until ready to serve.
Serve
- 9
Prepare to Serve
Once the cheesecake has chilled, carefully remove it from the springform pan. Top with mixed berries and drizzle with the strawberry compote before slicing.
