Cheesecake Recipe
Rich and creamy cheesecake topped with a berry compote.
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Ingredients
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Cheesecake Base
Crust
Berry Compote
Method
Cheesecake Base
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the granulated sugar and continue to beat until well combined.
- 2
Incorporate Remaining Ingredients
Add sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture, mixing well after each addition. Finally, add the flour and mix until just combined.
Crust
- 3
Prepare the Crust
In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until crumbs are evenly coated and the mixture resembles wet sand.
- 4
Press the Crust into the Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove and let cool.
Assemble and Bake
- 5
Combine and Bake
Pour the cheesecake filling over the cooled crust and smooth the top. Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 6
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Berry Compote
- 7
Prepare the Compote
In a small saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and let the berry compote cool. Once cooled, it can be stored in the refrigerator until ready to serve.
Serve
- 9
Plate the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Slice and serve with a generous spoonful of berry compote on top.