Cheesecake Recipe
Classic cheesecake with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is well combined and resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it is even and compact. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and mix until combined.
- 4
Add Remaining Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until smooth. Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake in the oven at 325°F (160°C) for about 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 6
Chill
After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Berry Compote
- 7
Cook the Berries
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).
- 8
Cool the Compote
Remove from heat and let the berry compote cool completely. It will thicken further as it cools.