Description
A luscious and creamy cheesecake topped with a fresh mixed berry compote, perfect for a classic dessert with a fruity twist.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup sugar (for berry topping)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 teaspoons water
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and fluffy. Add vanilla extract and mix well.
- Add eggs one at a time, beating on low speed after each addition. Stir in sour cream and heavy cream until smooth.
- Pour filling over crust and smooth the top. Bake for 50–60 minutes, until the center is set but slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour. Remove and refrigerate at least 4 hours or overnight.
- For the berry topping: In a saucepan, combine berries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 5 minutes until berries release juices. Stir in cornstarch mixture and cook until thickened, about 1–2 minutes.
- Cool topping completely before spreading over chilled cheesecake. Slice and serve.
Notes
- For a smoother texture, make sure cream cheese is fully softened before mixing.
- You can prepare the cheesecake a day ahead for best flavor.
- Top with whipped cream for an extra indulgent touch.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: American