Ingredients:
For the biscuit base:
- 250 g graham crackers or wholemeal biscuits
- 120 g butter, melted
For the cheesecake filling:
- 900 g cream cheese, room temperature
- 200 g sugar
- 4 large eggs, room temperature
- 240 ml sour cream
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tbsp flour
For the berry compote:
- 300 g mixed berries (e.g. strawberries, raspberries, blueberries)
- 50 g sugar
- Juice of half a lemon
- 1 tsp vanilla extract
For the garnish:
- Fresh berries
- powdered sugar
Directions:
- Preparing the biscuit base:
- Preheat the oven to 175°C. Grease a 23 cm springform pan with butter and line the bottom with baking paper.
- Crush the graham crackers or whole wheat cookies in a food processor or in a freezer bag with a rolling pin until they become fine crumbs.
- Mix the cookie crumbs with the melted butter until well combined.
- Press the cookie crumbs evenly into the bottom of the prepared springform pan. Use a spoon or the bottom of a glass to press the crumbs into place.
- Bake the cookie crust in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.
- Preparing the cheesecake filling:
- Reduce the oven temperature to 160°C.
- In a large bowl, beat the cream cheese and sugar with a hand mixer or food processor until smooth and creamy.
- Gradually add the eggs and stir well into the cream cheese mixture.
- Add the sour cream, lemon juice, vanilla extract and flour and mix well until you get a smooth and homogeneous mixture.
- Assembling and baking the cheesecake:
- Pour the cheesecake filling over the cooled cookie base in the springform pan.
- Tap the springform pan lightly on the work surface to remove air bubbles and smooth the surface of the filling.
- Bake the cheesecake in the preheated oven for about 50-60 minutes or until the edges are set but the center is still slightly wobbly.
- Turn off the oven and let the cheesecake cool in the closed oven for another 1-2 hours before removing it from the oven. This will prevent the cheesecake from collapsing in the middle.
- Allow the cheesecake to cool completely and then place it in the refrigerator for at least 4 hours or overnight to allow it to set and the flavors to develop properly.
- Preparation of the berry compote:
- In a saucepan, combine the mixed berries, sugar, lemon juice and vanilla extract.
- Simmer over medium heat, stirring occasionally, until the berries are softened and the mixture has thickened slightly. Remove from heat and let cool.
- Serve:
- Before serving, remove the cooled cheesecake from the springform pan and place it on a serving plate or cake stand.
- Garnish with the prepared berry compote and fresh berries.
- Optionally dust with a touch of powdered sugar for additional sweetness.
- Cut the cheesecake into pieces and serve to enjoy the delicious treat!
This recipe for New York Cheesecake with Berry Compote is a wonderful combination of creamy, rich cheesecake filling and fruity, slightly tart berry compote. It is the perfect dessert for special occasions or just to treat yourself. Enjoy!