Silky Vanilla Bean Cheesecake with Lemon-Berry Compote

Name: Silky Vanilla Bean Cheesecake with Lemon-Berry Compote
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Cuisine: Desserts
Ingredients: 1,75 cup graham cracker crumbs; 6 tbsp unsalted butter, melted; 1,25 cup granulated sugar; 900 g full-fat cream cheese, softened; 0,5 cup sour cream; 1 vanilla bean, seeds scraped; 1 lemon, zested and juiced; 4 large eggs; 2 cup mixed berries (fresh or frozen)

A dense, ultra-creamy New York-style cheesecake perfumed with vanilla bean, set on a buttery graham crust and crowned with tangy lemon-berry compote.

Time: 110 min
Servings: 12
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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12servings

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Instructions

12 steps · tick them off as you cook

Preheat oven to 325°F (160°C) and wrap a 9-inch springform tightly in two layers of heavy-duty foil.
Pulse graham crackers to fine crumbs, then mix with melted butter and 2 tbsp sugar until it clumps like wet sand.
Press firmly into the pan bottom and 1 inch up the sides; bake 10 minutes until fragrant, then cool.
10 minutes
Beat softened cream cheese on medium-low with sugar for 3 minutes until completely smooth, scraping the bowl often.
3 minutes
Beat in sour cream, vanilla bean seeds, 1 tbsp lemon juice, and lemon zest until silky.
Add eggs one at a time on the lowest speed, mixing just until incorporated to avoid whipping in air.
Pour filling over crust; place the springform in a roasting pan and add boiling water to reach halfway up the sides.
Bake 60-70 minutes until edges are set but the centre still jiggles like set gelatin.
60-70 minutes
Turn off the oven, crack the door, and let the cake cool inside 1 hour to prevent cracks.
1 hour
Chill uncovered at least 6 hours, ideally overnight.
6 hours
Meanwhile, simmer mixed berries, 2 tbsp sugar, and remaining lemon juice over medium heat until glossy and slightly thickened, about 8 minutes; cool.
8 minutes
Unmould the cheesecake, spoon compote over the top, and slice with a hot, dry knife.

Chef's tip

Bring cream cheese and eggs to full room temperature (at least 2 hours out) — cold ingredients create lumps you can never beat out without adding air that causes cracks.