Cheesecake Recipe
Rich and creamy cheesecake served with a berry compote.
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Ingredients
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Cheesecake
Graham Cracker Crust
Berry Compote
Method
Graham Cracker Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 4
Add Remaining Ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled graham cracker crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 6
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Berry Compote
- 7
Cook the Berries
In a medium saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries have released their juices and the mixture thickens slightly, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and let cool. Serve chilled or at room temperature over slices of cheesecake.
