Cheesecake Recipe
Classic cheesecake served with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Combine Crust Ingredients
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool.
Cheesecake Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and sour cream to the cream cheese, mixing until well blended.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract. Then, add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 9
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 10
Prepare Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Cook Compote
Cook over medium heat, stirring occasionally, until the berries have softened and the mixture is bubbling, about 10 minutes.
- 12
Cool Compote
Remove from heat and let the berry compote cool. It will thicken as it cools.