Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, served with berry compote.
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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Make Graham Cracker Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until well combined.
- 3
Press Crust into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes or until lightly golden. Remove from oven and set aside to cool.
Cheesecake Filling Preparation
- 4
Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream, mixing until fully incorporated.
- 6
Add Eggs and Vanilla
Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and flour until just combined.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
- 9
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven, then chill in the refrigerator for at least 4 hours, preferably overnight.
Berry Compote Preparation
- 10
Cook the Berries
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice.
- 11
Simmer
Cook for about 10-15 minutes, stirring occasionally, until the berries are soft and the mixture has thickened slightly. Remove from heat and let cool.
Serving
- 12
Serve Cheesecake
Slice the chilled cheesecake and serve each slice topped with the berry compote.