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
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated 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. Bake for 8-10 minutes, or until golden brown. Remove from oven and let cool while preparing the filling.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until fully incorporated.
- 4
Add Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until combined.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until blended. Do not overmix.
- 6
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 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 slightly open for 1 hour.
- 7
Chill the Cheesecake
Remove from oven and refrigerate for at least 4 hours or overnight for best results.
Berry Compote
- 8
Prepare the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Stir gently to combine.
- 9
Simmer the Compote
Bring the mixture to a simmer and cook for about 10-15 minutes, until the berries have broken down and the sauce has thickened slightly. Remove from heat and let cool.
Serve
- 10
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Slice and serve with the berry compote spooned over the top.