This Cheesecake with Berry Compote is a delightful combination of velvety smooth cheesecake and the freshness of mixed berries. Perfect for special occasions or as a sweet treat, it’s sure to be a crowd-pleaser!

The berry compote adds a burst of fruity sweetness and a touch of tartness, complementing the richness of the cheesecake. The combination of the creamy cheesecake and the vibrant berry topping is both visually appealing and delightful to the taste buds.

  • Preparation Time: 30 min
  • Baking Time: 50-60 min
  • Cooling Time: at least 4 hours (or overnight)
  • Servings: 12

How to make Cheesecake with Berry Compote

Ingredients:

For the Cheesecake:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream

For the Berry Compote:

  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • Zest of one lemon

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Make the Graham Cracker Crust:
    • In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
  3. Prepare the Cheesecake Filling:
    • In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and continue to beat until well combined. Add eggs one at a time, beating well after each addition. Finally, fold in the sour cream until just combined.
  4. Pour the Filling:
    • Pour the cream cheese mixture over the graham cracker crust in the springform pan.
  5. Bake the Cheesecake:
    • Bake in the preheated oven for about 50-60 minutes or until the center is set and the top is lightly golden. The center should still have a slight jiggle.
  6. Cool and Refrigerate:
    • Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
  7. Make the Berry Compote:
    • In a saucepan, combine mixed berries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens (about 10-15 minutes). Remove from heat and let it cool.
  8. Serve:
    • Release the cheesecake from the springform pan. Spoon the berry compote over the chilled cheesecake.
  9. Slice and Enjoy:
    • Slice the Cheesecake with Berry Compote and serve. Optionally, garnish with additional fresh berries.