Cheesecake Recipe
Classic cheesecake with a graham cracker crust and berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- 2
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Flavorings
Gradually add the granulated sugar and vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed.
- 5
Incorporate Sour Cream and Eggs
Add the sour cream and mix until smooth. Then add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust and smooth the top. Bake in the oven at 325°F (160°C) for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 7
Cool and Chill
Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. Then, refrigerate for at least 4 hours or overnight for best results.
Berry Compote
- 8
Make the Compote
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-10 minutes, stirring occasionally until the berries break down and the mixture thickens slightly.
- 9
Cool the Compote
Remove from heat and let the compote cool to room temperature. It will continue to thicken as it cools.