Cheesecake Recipe
Creamy cheesecake served with a berry compote.
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Ingredients
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Cheesecake
Crust
Berry Compote
Method
Cheesecake
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 2
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until fully incorporated.
- 3
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed until just incorporated.
- 4
Add Flour and Salt
Sift in the flour and add a pinch of salt, mixing until the batter is smooth and well combined.
Crust
- 5
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
- 6
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Baking
- 7
Combine and Bake
Pour the cheesecake filling over the crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for about 60 minutes or until the center is set.
- 8
Cool the Cheesecake
Once baked, turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to cool gradually.
- 9
Refrigerate
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Berry Compote
- 10
Prepare the Compote
In a saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice.
- 11
Cook the Compote
Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
- 12
Cool and Serve
Remove from heat and let cool before serving over the cheesecake.