Cheesecake Recipe
Creamy cheesecake served with a fruit compote.
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Ingredients
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Cheesecake Base
Fruit Compote
Method
Cheesecake Base
- 1
Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 0.25 cups of sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove from oven and set aside to cool.
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Add vanilla extract and sour cream, mixing until fully combined.
- 4
Add Eggs
Add eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent air bubbles.
- 5
Bake the Cheesecake
Pour the cream cheese mixture over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 6
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
Fruit Compote
- 7
- 8
Thicken the Compote
In a small bowl, mix cornstarch with water to create a slurry. Add this to the berry mixture and cook for an additional 2-3 minutes, stirring constantly until thickened.
- 9
Cool the Compote
Remove from heat and let the compote cool to room temperature before serving it over the chilled cheesecake.
