Cheesecake Recipe
Rich and creamy cheesecake topped with a berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated.
- 3
Press the Mixture
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Mix
Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined.
- 7
Incorporate Eggs
Add eggs one at a time, mixing on low speed until just blended. Do not overmix.
- 8
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading evenly.
- 9
Bake the Cheesecake
Bake in the oven for 55-60 minutes, or until the center is set and the edges are slightly puffed. The cheesecake should have a slight jiggle in the center.
- 10
Cool Down
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 11
Combine Ingredients
In a medium saucepan, combine mixed berries, granulated sugar, and lemon juice.
- 12
Cook the Compote
Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes.
- 13
Cool the Compote
Remove from heat and let it cool to room temperature. It will thicken more as it cools.
Serving
- 14
Serve the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan. Top with the berry compote before serving.