Cheesecake Recipe
Classic cheesecake with berry compote.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and crumbly.
- 3
Form Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Cheesecake Filling Preparation
- 5
Mix Filling Ingredients
In a large bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar, sour cream, and vanilla extract. Mix until fully combined.
- 6
Add Eggs
Add the eggs one at a time, mixing well after each addition until just combined. Do not overmix.
- 7
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
- 8
Bake Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 9
Chill
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Berry Compote Preparation
- 10
Combine Ingredients
In a saucepan, combine mixed berries, granulated sugar, and lemon juice.
- 11
Cook Compote
Cook over medium heat until the berries release their juices and the mixture thickens, about 10-15 minutes. Stir occasionally.
- 12
Cool Compote
Remove from heat and let the compote cool. It can be served warm or chilled.