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
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Press the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until lightly golden. Remove from oven and let cool.
Cheesecake Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and sour cream, mixing until fully incorporated. Scrape down the sides of the bowl as necessary.
- 5
Add vanilla and eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
- 6
Pour filling into crust
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven at 325°F (163°C) for 50-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 8
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Berry Compote
- 9
Cook the berries
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook for about 10-15 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
- 10
Cool the compote
Remove from heat and let the berry compote cool to room temperature. It will continue to thicken as it cools.