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Ingredients
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Crust
Cheesecake Filling
Berry Compote
Method
Crust Preparation
- 1
Prepare 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 and crumbly.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly using the back of a measuring cup. Bake for 8-10 minutes until set. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Gradually add in the granulated sugar and continue beating until well combined.
- 4
Add remaining ingredients
Add the vanilla extract and sour cream to the cream cheese mixture. Mix until smooth. 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 preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
- 6
Chill
Remove the cheesecake from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Berry Compote Preparation
- 7
Cook the berries
In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook, stirring gently, until the berries start to break down and the mixture thickens, about 10-15 minutes.
- 8
Cool the compote
Remove from heat and let the berry compote cool. Once cool, it can be stored in the refrigerator until ready to serve.
Serving
- 9
Serve the cheesecake
Once the cheesecake is fully chilled, slice it into wedges and serve with a generous spoonful of berry compote on top.
