New York Cheesecake with Mixed Berry Compote

 

Ingredients:

For the crust:

- 1 1/2 cups chocolate cookie crumbs

- 1/4 cup granulated sugar

- 1/3 cup unsalted butter, melted

For the cheesecake filling:

- 32 oz cream cheese, softened

- 1 cup granulated sugar

- 1 cup sour cream

- 1 tablespoon cornstarch

- 1 tablespoon lemon juice

- 1 teaspoon vanilla extract

- 4 large eggs

For the mixed berry compote:

- 1 1/2 cups mixed berries (blueberries, raspberries,

blackberries)

- 2 tablespoons sugar

- 1 tablespoon lemon juice

- 1 teaspoon cornstarch mixed with 1 tablespoon water

For topping:

- Fresh mixed berries

- Powdered sugar for garnish (optional)

Directions:

1. Preheat oven to 325°F (160°C). Line the bottom of a 9-

inch springform pan with parchment paper.

2. In a bowl, mix cookie crumbs, sugar, and melted butter.

Press firmly into the base of the pan. Bake for 10

minutes, then let cool.

3. In a large bowl, beat cream cheese until smooth. Add

sugar and beat again until creamy. Mix in sour cream,

lemon juice, vanilla, and cornstarch.

4. Add eggs one at a time, beating on low speed and

scraping the sides of the bowl.

5. Pour the filling over the cooled crust. Tap the pan

gently on the counter to remove air bubbles.

6. Bake for 55–65 minutes, until the center is almost set

with a slight jiggle. Turn off the oven and let the

cheesecake cool inside with the door slightly open for 1

hour.

7. Remove and chill in the refrigerator for at least 4 hours,

preferably overnight.

8. To make the compote, heat berries, sugar, and lemon

juice in a saucepan until juicy and bubbling. Add

cornstarch slurry and cook until thickened. Let cool.

9. Spoon berry compote over the chilled cheesecake and

top with fresh berries. Dust with powdered sugar before

serving if desired.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total

Time: 6 hours 30 minutes (including chilling)

Kcal: 430 kcal | Servings: 12 slices