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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 2
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition. Finally, add flour and mix until just combined.
Baking the Cheesecake
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 4
Make the Berry Compote
In a small saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries have broken down and the mixture has thickened slightly. Remove from heat and let cool.
Serving
- 5
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Serve slices topped with the berry compote.