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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and mix until fully incorporated. Add the sour cream and vanilla extract, mixing until combined. Finally, add the eggs one at a time, mixing on low speed just until blended. Avoid overmixing.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Afterward, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Berry Compote
- 4
Prepare the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly. Remove from heat and let cool before serving.
Serving
- 5
Serve the Cheesecake
Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve topped with the berry compote.