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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Prepare the Crust
- 1
Combine Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
Make the Cheesecake Filling
- 3
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 4
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, mixing well until fully incorporated.
- 5
Add Vanilla and Eggs
Mix in the vanilla extract, then add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
- 6
Pour Filling into Crust
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Bake the Cheesecake
- 7
Preheat Oven
Preheat your oven to 325°F (160°C).
- 8
Bake
Bake the cheesecake in the preheated oven for about 60-70 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the door, letting the cheesecake cool slowly for about 1 hour. Then refrigerate for at least 4 hours, or overnight if possible.
Prepare the Berry Compote
- 10
Combine Ingredients
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Cook Compote
Cook over medium heat, stirring frequently, until the berries release their juices and the mixture begins to thicken, about 10-15 minutes.
- 12
Cool and Serve
Remove from heat and let the compote cool. Serve over the chilled cheesecake before slicing.