Cheesecake Recipe
New York style cheesecake with berry compote
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Ingredients
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Cheesecake Base
Crust
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and 1 tablespoon of sugar. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a springform pan. Ensure it is evenly distributed. Bake for 10 minutes, then remove from the oven and let cool.
Cheesecake Preparation
- 3
Prepare the Cheesecake Filling
In a large mixing bowl, beat 4 cups of cream cheese until smooth. Gradually add 1 cup of sugar, mixing until combined. Add 1 cup of sour cream, 1 teaspoon of vanilla extract, and 1 teaspoon of salt, mixing until smooth.
- 4
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Gently fold in 2 tablespoons of flour.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for about 60-70 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
Berry Compote Preparation
- 7
- 8
Cool the Compote
Remove the compote from heat and let it cool to room temperature before serving.
Serving
- 9
Serve the Cheesecake
Once the cheesecake has chilled, remove it from the springform pan. Slice and serve each piece topped with the berry compote.
