| Prep Time | 1-2 hours |
| Cook Time | 55 minutes |
| Passive Time | 6 hours |
| Servings |
people
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Ingredients
Crust
- 1 1/2 cups crushed grahams
- 5 tbsp unsalted butter melted
- 1/3 cup Sugar
- 1/8 1/8 salt
Batter
- 3 packs 680g cream cheese softened and cubed
- 3 pcs eggs
- 1 pc egg white
- 1 tsp vanilla extract
- 1 cup white sugar
- 1/2 cup fruit compote choice of fruit
Ingredients
Crust
Batter
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Instructions
- Make crust: Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9-in springform pan. Chill up to 2 hours.
- Make batter: Put the half of the softened cream cheese and half of the whole eggs in the Oster 8-Speed Blender. Blend on speed level 7 until eggs are incorporated.Next, add the remaining half and
- Bake: Preheat oven to 350°F. Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
- Make the topping: Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
- Run a knife around the top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.)
- Chill cake, loosely covered, at least 6 hours. Spread the berry compote on top of the cheesecake. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
Recipe Notes