Here’s a simple but delicious cheesecake with berry compote recipe you can make at home 🍰
Classic Cheesecake
Ingredients
For the crust:
200g digestive biscuits (or graham crackers)
100g melted butter
For the filling:
500g cream cheese (room temperature)
150g sugar
2 large eggs
200ml heavy cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp flour (optional, helps stability)
Instructions
Prepare the crust
Crush biscuits into fine crumbs.
Mix with melted butter.
Press into the base of a springform pan.
Chill in fridge for 20–30 minutes.
Make the filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Stir in cream, vanilla, lemon juice, and flour.
Bake
Preheat oven to 160°C (320°F).
Pour filling over crust.
Bake for 50–60 minutes (center slightly jiggly).
Turn off oven, crack the door, let it cool slowly.
Chill
Refrigerate for at least 4 hours (overnight is best).
Berry Compote
Ingredients
2 cups mixed berries (strawberries, blueberries, raspberries)
3–5 tbsp sugar (adjust to taste)
1 tbsp lemon juice
1 tsp cornstarch + 2 tbsp water (optional, for thickening)
Instructions
Add berries, sugar, and lemon juice to a saucepan.
Cook on medium heat until berries soften and release juice (5–10 minutes).
Mash slightly for texture.
Add cornstarch slurry if you want it thicker.
Let it cool completely.
To Serve
Spoon the berry compote over the chilled cheesecake.
Slice and enjoy!
Tips
Don’t overmix after adding eggs—this prevents cracks.
For extra smooth texture, bake in a water bath.
You can use frozen berries for the compote—no need to thaw.
If you want, I can give you a no-bake cheesecake version or a mini cheesecake recipe too.
