Jul 09 2026
Restaurants›NICO Kitchen + Bar›Cheesecake Recipe

Cheesecake Recipe

Inspired by NICO Kitchen + Bar
Time3h
Serves12

Rich cheesecake served with a berry compote.

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Ingredients

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Crust

Cheesecake Filling

Berry Compote

Method

Crust Preparation

  1. 1

    Prepare the Crust

    Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and the mixture resembles wet sand.

  2. 2

    Form the Crust

    Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from the oven and allow to cool.

Cheesecake Filling Preparation

  1. 3

    Mix the Filling

    In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar and continue mixing until well incorporated.

  2. 4

    Add Other Ingredients

    Add the sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture. Mix until smooth, scraping down the sides of the bowl as needed.

  3. 5

    Bake the Cheesecake

    Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

  4. 6

    Chill

    Remove the cheesecake from the oven and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.

Berry Compote Preparation

  1. 7

    Make the Compote

    In a medium saucepan over medium heat, combine the mixed berries, sugar, and lemon juice. Stir gently to combine.

  2. 8

    Cook the Compote

    Cook for about 10-15 minutes, stirring occasionally, until the berries are softened and the mixture has thickened slightly. Remove from heat and let cool.

Serving the Cheesecake

  1. 9

    Serve

    Once the cheesecake has chilled, carefully remove it from the springform pan. Slice and serve with the berry compote spooned over the top.

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