Cheesecake Recipe

Prepare the Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.

Form the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to pack it tightly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.

Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined.

Add Remaining Ingredients

Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.

Bake the Cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

Cool and Chill

Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.

Prepare the Compote

In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat until the berries release their juices and the mixture comes to a simmer.

Thicken the Compote

Reduce heat and let the compote simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.