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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 medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and mix until combined.
- 4
Add Remaining Ingredients
Add in the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition until the mixture is smooth and homogeneous.
- 5
Pour and Bake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Berry Compote Preparation
- 6
Prepare the Compote
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries begin to release their juices, about 5-7 minutes.
- 7
Simmer
Reduce heat to low and let simmer for an additional 5-10 minutes until slightly thickened. Remove from heat and let cool.
Final Assembly
- 8
Chill the Cheesecake
Once the cheesecake has cooled in the oven, refrigerate it for at least 4 hours, preferably overnight, to set completely.
- 9
Serve
Once chilled, release the cheesecake from the springform pan. Serve slices topped with the berry compote.