Cheesecake Recipe
Classic New York Style Cheesecake, Berry Compote
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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 bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes until lightly golden. Remove from oven and let cool.
Cheesecake Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs (one at a time, mixing well after each addition). Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for 60-70 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 6
Chill the cheesecake
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Berry Compote Preparation
- 7
Make the compote
In a medium saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Stir gently to combine and bring to a simmer.
- 8
Cook the compote
Cook for about 10-15 minutes, stirring occasionally, until the berries have softened and the mixture has thickened slightly. Remove from heat and let cool.
- 9
Serve
Serve the cheesecake chilled, topped with the berry compote.
