Silky Vanilla Bean Cheesecake with Lemon-Berry Compote

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 unit vanilla bean, seeds scraped
• 1 unit lemon, zested and juiced
• 4 unit large eggs
• 2 cup mixed berries (fresh or frozen)

Instructions

1. 1

   Preheat oven to 325°F (160°C) and wrap a 9-inch springform tightly in two layers of heavy-duty foil.

2. 2

   Pulse graham crackers to fine crumbs, then mix with melted butter and 2 tbsp sugar until it clumps like wet sand.

3. 3

   Press firmly into the pan bottom and 1 inch up the sides; bake 10 minutes until fragrant, then cool.

4. 4

   Beat softened cream cheese on medium-low with sugar for 3 minutes until completely smooth, scraping the bowl often.

5. 5

   Beat in sour cream, vanilla bean seeds, 1 tbsp lemon juice, and lemon zest until silky.

6. 6

   Add eggs one at a time on the lowest speed, mixing just until incorporated to avoid whipping in air.

7. 7

   Pour filling over crust; place the springform in a roasting pan and add boiling water to reach halfway up the sides.

8. 8

   Bake 60-70 minutes until edges are set but the centre still jiggles like set gelatin.

9. 9

   Turn off the oven, crack the door, and let the cake cool inside 1 hour to prevent cracks.

10. 10

    Chill uncovered at least 6 hours, ideally overnight.

11. 11

    Meanwhile, simmer mixed berries, 2 tbsp sugar, and remaining lemon juice over medium heat until glossy and slightly thickened, about 8 minutes; cool.

12. 12

    Unmould the cheesecake, spoon compote over the top, and slice with a hot, dry knife.