1tablespoonLemon juiceEnhances the flavor of the berries.
1tablespoonCornstarchOptional, for thickening the compote.
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.
Add eggs one at a time, mixing well after each addition. Stir in sour cream and lemon juice until smooth.
Pour the cheesecake filling over the cooled crust. Place the springform pan in a larger baking dish and fill with hot water halfway up the sides of the pan.
Bake for 60-70 minutes until the center is set but slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour.
For the berry compote, combine mixed berries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until berries break down. If desired, add cornstarch mixed with water and cook until thickened.
Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve topped with berry compote.
Notes
This cheesecake can be made a day in advance for enhanced flavor. Store leftovers in the refrigerator for up to 5 days.