Vanilla Cheesecake With A Berry Compote Recipe

1. Prepare crust

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and salt. Pour in melted butter and stir until mixture resembles wet sand and holds together when pressed.

2. Press the crumb mixture evenly into the bottom (and slightly up the sides, about 1/2 inch) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact it. Bake crust 8-10 minutes until set and aromatic. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

3. Beat cream cheese

Lower oven to 325°F (160°C) if not already. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl sides.

4. Add sugar and sour cream

Add 1 cup granulated sugar and 1/2 cup sour cream to the cream cheese. Beat on low-to-medium speed until incorporated and smooth, about 1–2 minutes. Scrape the bowl again.

5. Add eggs and flavoring

Add the eggs one at a time, beating only until each is incorporated (do not overbeat). Stir in 2 teaspoons vanilla extract, 2 tablespoons flour, and 1 teaspoon lemon zest (if using). Mix on low just until smooth and homogenous. Overmixing can incorporate extra air and cause cracking.

6. Assemble and bake

Pour the filling over the cooled crust and smooth the top with an offset spatula. To reduce cracking and ensure even baking, place the springform pan inside a larger roasting pan and add hot water to the roasting pan until it comes about 1 inch up the outside of the springform pan (water bath). Carefully transfer to the preheated 325°F (160°C) oven. Bake for 50–65 minutes, until the edges are set and the center jiggles slightly when gently shaken (it will set as it cools).

7. Cool gradually

Turn the oven off, crack the oven door open, and let the cheesecake sit in the oven for 1 hour to cool gradually (this helps prevent cracks). After an hour, remove from oven, carefully lift the springform from the water bath, and place on a wire rack to cool to room temperature for another hour.

8. Chill

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate at least 6 hours or overnight for best texture (8–12 hours recommended).

9. Combine berries and sugar

While the cheesecake chills (can be made same day or the day before), make the compote. In a medium saucepan combine 3 cups mixed berries, 1/2 cup granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Stir to combine.

10. Cook

Bring the mixture to a gentle boil over medium heat, stirring occasionally. Once boiling, reduce heat to medium-low and simmer for 6–10 minutes until berries have softened and released juices. For chunkier compote, simmer less time; for smoother, mash berries gently with a fork or potato masher.

11. Thicken

In a small bowl, whisk 1 teaspoon cornstarch into 1 teaspoon cold water until dissolved. Stir the slurry into the simmering berries and cook 1 more minute until the mixture thickens slightly. Remove from heat and stir in 1/2 teaspoon vanilla extract (optional). Taste and adjust sweetness or lemon if needed. Let the compote cool to room temperature; it will thicken more as it cools.

12. Chill compote if making ahead. Store in an airtight container in the refrigerator for up to 4–5 days.

13. Optional sour cream topping

If using a sour cream topping, combine 1/2 cup sour cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract (optional). Spread gently over chilled cheesecake about 15–20 minutes before serving.

14. Serve

Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Spoon the cooled berry compote over the top (either a ring around the edge or fully covering the center) and garnish with 1/2 cup fresh berries and mint leaves. Slice with a hot, dry knife (wipe between cuts) for clean slices.

15. Store any leftover cheesecake and compote covered in the refrigerator for up to 4–5 days.