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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to beat until fully combined.
- 4
Add Remaining Ingredients
Mix in the sour cream, vanilla extract, and flour until smooth. Add the eggs one at a time, mixing on low speed after each addition until just combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust and smooth the top. Bake in the oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit in the oven with the door ajar for an hour.
- 6
Cooling
Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Berry Compote Preparation
- 7
Cook the Berries
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries start to break down and the mixture thickens, about 10 minutes.
- 8
Cool and Serve
Remove from heat and let the compote cool before serving. Spoon the berry compote over slices of the chilled cheesecake.