Cheesecake Recipe
Creamy cheesecake served with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, or until lightly golden. 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 with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to beat until fully incorporated.
- 4
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 7
Bake
Bake in the 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 let the cheesecake cool in the oven with the door slightly open for about 1 hour.
- 8
Chill
Remove from the oven and refrigerate for at least 4 hours or overnight to set.
Berry Compote Preparation
- 9
Cook the Berries
In a saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the berries are soft and the mixture has thickened slightly.
- 10
Cool the Compote
Remove from heat and let the berry compote cool to room temperature before serving.
Serving
- 11
Serve the Cheesecake
Once the cheesecake has set, remove it from the springform pan. Slice and serve with the berry compote drizzled on top or on the side.