Cheesecake Recipe
Rich 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 until smooth using an electric mixer. Gradually add the granulated sugar, mixing until well combined.
- 2
Add the Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until smooth and creamy.
Crust
- 3
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
- 4
Form the Crust
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Assemble the Cheesecake
- 5
Combine Cheesecake Mixture with Crust
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for about 60-70 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 7
Cool and Chill
Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Berry Compote
- 8
Prepare the Compote
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
- 9
Cool the Compote
Remove from heat and let the compote cool before serving it over the cheesecake.
