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Ingredients
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Crust
Filling
Berry Compote
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in granulated sugar and continue to beat 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 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 let the cheesecake cool inside for 1 hour.
- 6
Chill the cheesecake
Remove the cheesecake from the oven, and refrigerate for at least 4 hours or overnight to set completely.
Berry Compote
- 7
Prepare the compote
In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the berries have softened and the mixture has thickened, about 10-15 minutes.
- 8
Cool and serve
Remove from heat and let the compote cool slightly. Serve over slices of chilled cheesecake.