Chicago Style Cheesecake Recipe

Cheesecake Preparation

1. 1

   Prepare the Crust

   Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

2. 2

   Make the Cheesecake Filling

   In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy. Add in the sour cream, eggs (one at a time), and vanilla extract, mixing well after each addition until fully combined.

3. 3

   Bake the Cheesecake

   Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.

4. 4

   Chill the Cheesecake

   Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

5. 5

   Prepare the Mixed Berry Compote

   In a small saucepan, combine 2 cups of mixed berries (such as strawberries, blueberries, and raspberries) with 1/4 cup of granulated sugar and 1 tablespoon of lemon juice. Simmer over medium heat for about 10 minutes, or until the berries have softened and the mixture has thickened slightly. Let cool before serving.

6. 6

   Serve

   Slice the chilled cheesecake and serve with a generous spoonful of mixed berry compote on top. For added sweetness, you can also dollop some sweetened cream made from whipping cream and powdered sugar.