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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Bake the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Bake in the preheated oven for 10 minutes, then remove and set aside to cool.
Cheesecake Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well combined.
- 4
Add Eggs
Add the eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake at 350°F (175°C) for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 6
Chill
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 7
Cook the Compote
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook until the berries release their juices and the mixture thickens, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and allow to cool to room temperature. The compote will thicken further as it cools.
Serving
- 9
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.