Baked Cheesecake with Berry Compote

Ingredients

• 250 g digestive biscuits, crushed
• 100 g butter, melted
• 750 g full-fat cream cheese, at room temperature
• 180 g caster sugar
• 3 large eggs
• 200 ml sour cream
• 2 tsp vanilla extract
• 1 lemon, finely zested
• 300 g mixed berries, fresh or frozen
• 50 g caster sugar for the compote
• 1 tbsp lemon juice

Method

1. Preheat the oven to 160°C and line the base of a 23 cm springform tin.
2. Combine the biscuit crumbs and melted butter and press firmly into the base.
3. Bake the base for 10 minutes, then allow it to cool slightly.
4. Beat the cream cheese and caster sugar until smooth.
5. Beat in the eggs one at a time, followed by the sour cream, vanilla and lemon zest.
6. Pour the filling over the biscuit base.
7. Bake for about 50 to 60 minutes until the edges are set and the centre still has a slight wobble.
8. Turn off the oven, open the door slightly and allow the cheesecake to cool gradually.
9. Refrigerate for at least 4 hours or overnight.
10. For the compote, simmer the berries, sugar and lemon juice for 5 to 8 minutes until juicy and slightly thickened.
11. Cool the compote and spoon over the cheesecake when serving.