This recipe combines a buttery graham cracker crust with a smooth and creamy cheesecake filling, topped with a luscious fruit compote. Perfect for special occasions or simply treating yourself to a luxurious dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 cup sour cream
- 2 tbsp flour
- 1/4 cup heavy cream
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Directions
- Preheat oven to 325°F.
- In a mixing bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a separate bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until well combined. Beat in eggs one at a time.
- Add sour cream, flour, and heavy cream to the cream cheese mixture, mixing until smooth. Pour over the crust in the pan.
- Bake for 55-60 minutes, until the center is almost set. Let cool completely, then refrigerate for at least 4 hours or overnight.
- For the fruit compote, combine mixed berries and 2 tbsp sugar in a saucepan. Cook over medium heat until berries release their juices and mixture thickens.
- Serve cheesecake with fruit compote on top. Enjoy!
