Cheesecake Recipe

Preheat your oven to 325°F (160°C).

In a large mixing bowl, beat the cream cheese until smooth.

Gradually add the granulated sugar and mix until combined.

Add in the sour cream, vanilla extract, and salt. Mix until well incorporated.

Add the eggs one at a time, mixing just until combined after each addition.

Finally, add the flour and mix gently until just combined.

In a medium bowl, combine the graham cracker crumbs and granulated sugar.

Melt the unsalted butter and stir it into the crumb mixture until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Pre-bake the crust in the preheated oven for 10 minutes, then remove and let cool slightly.

Combine and Bake

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.

Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.

Cook while stirring gently for about 10-15 minutes or until the berries have broken down and the mixture has thickened slightly.

Remove from heat and let cool before topping the cheesecake.

Once the cheesecake has cooled and set, remove it from the springform pan.

Top with the cooled fruit compote before serving.

Slice and enjoy your rich and creamy cheesecake!