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.
Cheesecake Base
Graham Cracker Crust
Berry Compote
Method
Cheesecake Base
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 2
Add Sugar and Sour Cream
Gradually add the granulated sugar, mixing until well combined. Then add the sour cream and vanilla extract, mixing until fully incorporated.
- 3
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix.
- 4
Add Flour
Gently fold in the all-purpose flour until just combined.
Graham Cracker Crust
- 5
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, crush the graham crackers into fine crumbs.
- 6
Mix Crust Ingredients
Add the granulated sugar and melted unsalted butter to the graham cracker crumbs. Mix until the mixture resembles wet sand.
- 7
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool.
Bake the Cheesecake
- 8
Combine Cheesecake and Crust
Pour the cheesecake mixture over the prepared graham cracker crust, smoothing the top with a spatula.
- 9
Bake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote
- 11
Prepare the Berries
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 12
Cook the Compote
Cook the mixture for about 10 minutes, stirring gently until the berries break down and the sauce thickens slightly.
- 13
Cool the Compote
Remove from heat and let it cool to room temperature before serving over the cheesecake.