Cheesecake Recipe
Creamy cheesecake served with a berry compote.
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Ingredients
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Cheesecake Base
Cheesecake Filling
Berry Compote
Method
Cheesecake Base
- 1
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until all crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Use the bottom of a measuring cup to pack it tightly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool.
Cheesecake Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined.
- 4
Add sour cream and vanilla
Mix in the sour cream and vanilla extract until smooth. Scrape down the sides of the bowl as needed.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Finish with flour
Gently fold in the all-purpose flour until just combined. Pour the filling over the cooled crust in the springform pan.
- 7
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door slightly ajar for 1 hour to cool.
- 8
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Berry Compote
- 9
Prepare the compote
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries begin to break down and release their juices, about 5-7 minutes.
- 10
Cool the compote
Remove from heat and let it cool to room temperature. It will thicken as it cools.