Cheesecake Recipe
Classic cheesecake topped with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Cheesecake Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 5
Incorporate Vanilla and Eggs
Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 6
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Berry Compote Preparation
- 7
Cook the Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and let the berry compote cool to room temperature before using it to top the cheesecake.
Final Assembly
- 9
Assemble the Cheesecake
Once the cheesecake is cooled completely, remove it from the springform pan. Top with the berry compote, spreading it evenly over the surface.
- 10
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Slice and serve chilled.