Vanilla Cheesecake Recipe
Creamy vanilla cheesecake with a biscuit base, served with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
- 2
Shape the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to beat until well incorporated.
- 4
Add Remaining Ingredients
Add the 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.
- 5
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 7
Chill
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Berry Compote Preparation
- 8
- 9
Cool the Compote
Remove from heat and let the compote cool to room temperature. It will thicken further as it cools.
Serving
- 10
Serve the Cheesecake
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve topped with the berry compote.