Jul 14 2026
Restaurants›The Iron Horse Grill›Cheesecake Recipe

Cheesecake Recipe

Inspired by The Iron Horse Grill
Time2h
Serves10

Classic cheesecake served with a berry compote.

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Ingredients

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For the Cheesecake

For the Crust

For the Berry Compote

Method

For the Cheesecake

  1. 1

    Prepare the Cream Cheese Mixture

    In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

  2. 2

    Add Sugar and Sour Cream

    Gradually add the granulated sugar and continue to beat until well combined. Then, mix in the sour cream and vanilla extract until smooth.

  3. 3

    Incorporate Eggs and Dry Ingredients

    Add the eggs one at a time, mixing on low speed after each addition. Then, sift together the flour and salt, and gently fold them into the mixture until just combined.

  4. 4

    Pour into Crust

    Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

For the Crust

  1. 5

    Preheat Oven and Combine Ingredients

    Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.

  2. 6

    Form the Crust

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

  3. 7

    Bake the Crust

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

For the Berry Compote

  1. 8

    Cook the Berries

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

  2. 9

    Simmer

    Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the berries have released their juices and the mixture has thickened slightly.

  3. 10

    Cool the Compote

    Remove from heat and let the berry compote cool to room temperature before serving.

Final Assembly

  1. 11

    Bake the Cheesecake

    Place the filled springform pan with the cheesecake in the oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly.

  2. 12

    Cool and Chill

    Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

  3. 13

    Serve

    Once chilled, slice the cheesecake and serve it topped with the berry compote.

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