Cheesecake Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

Mix until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.

Bake the crust in the preheated oven for about 10 minutes, then remove and set aside to cool.

Make the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the sugar and continue to beat until well combined.

Add the sour cream and vanilla extract, mixing until smooth.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Pour the cheesecake filling over the cooled crust in the springform pan.

Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set and only slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Prepare the Compote

In a medium saucepan over medium heat, combine the mixed berries, sugar, and lemon juice.

Cook, stirring gently, until the berries have released their juices and the mixture starts to thicken, about 10-15 minutes.

Remove from heat and let cool before serving alongside the cheesecake.