Cheesecake Recipe
Classic cheesecake served with a 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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Bake the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool while preparing the filling.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, beating until combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture, beating well after each addition. Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
Berry Compote
- 7
Prepare the Compote
In a saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently to combine.
- 8
Cook the Compote
Cook the mixture for about 10-15 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly. Remove from heat and let cool.