Cheesecake Recipe
Classic cheesecake served with berry compote.
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Ingredients
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Cheesecake Base
Cheesecake Filling
Berry Compote
Method
Cheesecake Base
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.
Cheesecake Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined and creamy.
- 4
Add sour cream and vanilla
Mix in the sour cream and vanilla extract until fully incorporated.
- 5
Add eggs and flour
Add the eggs one at a time, mixing on low speed after each addition. Finally, add the all-purpose flour and mix until just combined.
- 6
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 7
Chill the cheesecake
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Berry Compote
- 8
Prepare the berry compote
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
- 9
Cool and serve
Remove from heat and let the compote cool. Serve over slices of cheesecake.