Cheesecake Recipe
Classic New York cheesecake with berry compote
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Ingredients
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Crust
Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Melt the unsalted butter and mix it into the crumb mixture until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then allow to cool.
Filling Preparation
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, add the all-purpose flour and mix gently until incorporated.
- 3
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
- 4
Chill the cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Berry Compote Preparation
- 5
Serving the Cheesecake
- 6
Serve the cheesecake
Once the cheesecake is chilled and the berry compote is ready, slice the cheesecake and serve each piece with a generous spoonful of the berry compote on top.