Cheesecake Recipe
Rich and creamy cheesecake with a berry compote
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Ingredients
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Cheesecake Base
Cheesecake Filling
Berry Compote
Method
Cheesecake Base
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are well coated, resembling wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly distributed. Use the back of a measuring cup to pack it tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and set aside to cool.
Cheesecake Filling
- 4
Prepare 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 beat until fully incorporated.
- 5
Add sour cream and vanilla
Mix in the sour cream and vanilla extract until fully combined.
- 6
Add the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to keep the filling light and fluffy.
- 7
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for about 60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 8
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight before serving.
Berry Compote
- 9
Prepare the compote
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10-15 minutes.
- 10
Cool the compote
Remove from heat and let the berry compote cool to room temperature. It can be served warm or chilled.