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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, 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 let cool.
Cheesecake Filling Preparation
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, and mix until well combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed until just combined, being careful not to overmix.
- 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 still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 4
Prepare the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook until the berries release their juices and the mixture begins to thicken, about 10-15 minutes. Remove from heat and let cool.