Cheesecake Recipe

Prepare the crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.

Form the crust

Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Bake in the preheated oven for about 8-10 minutes until lightly golden. Remove and let it cool while preparing the filling.

Mix the filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar, sour cream, and vanilla extract. Mix until well combined.

Incorporate eggs

Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl. Finally, add the all-purpose flour and mix until just combined.

Pour the filling

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Bake the cheesecake

Bake in the oven at 325°F (160°C) for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Chill the cheesecake

Remove the cheesecake from the oven, and let it cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight before serving.

Cook the berries

In a medium saucepan over medium heat, combine the mixed berries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the berries release their juices and the mixture starts to bubble, about 5-7 minutes.

Thicken the compote

Reduce the heat to low and let it simmer for an additional 5 minutes until the compote thickens slightly. Remove from heat and let it cool.

Serve

Once the cheesecake has chilled, remove it from the springform pan. Slice the cheesecake and serve with a generous spoonful of the berry compote on top.