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Perfect Vanilla Bean Cheesecake Recipe with Easy Fresh Berry Compote

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A creamy, smooth vanilla bean cheesecake paired with a fresh berry compote that balances richness with bright, fruity flavors. Perfect for celebrations or any day you need a delicious treat.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 vanilla bean pod, split and seeds scraped (or 2 teaspoons pure vanilla extract)
  • 2 teaspoons lemon juice
  • 2 tablespoons (16g) all-purpose flour
  • 2 cups (300g) mixed fresh or frozen berries
  • ¼ cup (60ml) water
  • 3 tablespoons (45g) honey or granulated sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles damp sand. Press evenly into bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool slightly.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2 minutes. Add sugar and beat until combined. Scrape in vanilla bean seeds or add vanilla extract, then add sour cream and lemon juice. Mix until just combined.
  3. Add eggs one at a time, beating on low speed after each addition. Sift in flour and fold gently to avoid overmixing.
  4. Pour batter over cooled crust, smoothing top with spatula. Place springform pan in a larger roasting pan and fill roasting pan halfway with hot water (water bath). Bake for 55-65 minutes until edges are set but center jiggles slightly when shaken.
  5. Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  6. About 20 minutes before serving, combine berries, water, honey, and lemon zest in a small saucepan. Cook over medium-low heat, stirring occasionally, until berries break down and mixture thickens slightly, about 10-15 minutes. Remove from heat and stir in vanilla extract if using. Let cool at room temperature.
  7. Release cheesecake from springform pan and transfer to serving plate. Spoon fresh berry compote over each slice or serve on the side. Enjoy!

Notes

Use room temperature ingredients for smooth mixing and to avoid lumps. Baking in a water bath prevents cracks and dryness. Gradual cooling in the oven with door ajar helps avoid cracks. Frozen berries can be used for the compote but thaw and drain excess liquid if needed. The cheesecake can be frozen after baking and thawed overnight in the fridge. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. Vegan adaptations include dairy-free cream cheese and sour cream alternatives and flax eggs.

Nutrition

Keywords: vanilla bean cheesecake, berry compote, easy cheesecake, creamy cheesecake, dessert, celebration dessert, homemade cheesecake

Find it online: https://sagestirs.com/perfect-vanilla-bean-cheesecake-recipe-with-easy-fresh-berry-compote/