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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it in until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven at 325°F (163°C) for about 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 6
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Berry Compote
- 7
Cook the Berries
In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently until the berries start to break down and the mixture thickens slightly, about 10-15 minutes.
- 8
Cool the Compote
Remove from heat and let the berry compote cool. It can be served warm or chilled.
