Supplies
Cheesecake
- 1 1/2 cup Vanilla cookie crumbs
- 3 tbsp Butter
- 2 tbsp Powdered sugar
- 2 1/4 cup Cream cheese
- 1/2 cup White sugar
- 2 Eggs
- 1 1/2 Vanilla extract
- 1 1/2 tsp Lemon juice
- 1 tbsp Cornstarch
- 3 tbsp Heavy cream
Berries Compote
- 3/4 cups Strawberries
- 1/2 cup Blueberries
- 1/2 cup Raspberries
- 1/2 cup White sugar
- 2 tbsp Lemon juice
Steps
Cheesecake
- Grease a 6-inch springform pan. Line the bottom with parchment paper and coat it lightly cooking spray. Wrap foil securely around it.
- For the crust, mix vanilla cookie crumbs, powdered sugar and melted butter.
- Transfer to the prepared pan and press it evenly into the bottom.
- In a large bowl, beat cream cheese and white sugar until smooth.
- Add eggs and mix until combined.
- In a small bowl, dissolve cornstarch with vanilla extract and lemon juice. Pour it into the cream cheese mixture.
- Finally, incorporate the heavy cream.
- Pour the filling into the pan on top of the crust. Gently tap the pan on a work surface to remove air bubbles.
- Fill a 5-to 6-quart slow cooker with 1-inch hot water. Set 3 balls of aluminum foil in the center of the slow cooker.
- Place the pan on the foil balls. Cover slow cooker with a double layer of white paper towels; place the lid securely over towels.
- Cook until set about 1 1/2 to 2 hours on the HIGH setting. Turn off the slow cooker and let the cheesecake rest for 1 hour.
- Carefully transfer the pan to a wire rack to cool completely. Remove foil paper from around the pan.
- Refrigerate until chilled, at least 4 hours and preferably overnight. Carefully remove the outer ring from the pan and transfer the cake to a plate.
Berries Compote
- Place all ingredients in a pot on medium heat.
- Once it starts boiling, lower the heat and simmer until the fruit becomes tender and the compote has reduced by half. Remove from heat and let cool.
- Cover the cheesecake with the berries compote.