Ingredients

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

  1. Grease a 6-inch springform pan. Line the bottom with parchment paper and coat it lightly cooking spray. Wrap foil securely around it.
  2. For the crust, mix vanilla cookie crumbs, powdered sugar and melted butter.
  3. Transfer to the prepared pan and press it evenly into the bottom.
  4. In a large bowl, beat cream cheese and white sugar until smooth.
  5. Add eggs and mix until combined.
  6. In a small bowl, dissolve cornstarch with vanilla extract and lemon juice. Pour it into the cream cheese mixture.
  7. Finally, incorporate the heavy cream.
  8. Pour the filling into the pan on top of the crust. Gently tap the pan on a work surface to remove air bubbles.
  9. 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.
  10. Place the pan on the foil balls. Cover slow cooker with a double layer of white paper towels; place the lid securely over towels.
  11. 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.
  12. Carefully transfer the pan to a wire rack to cool completely. Remove foil paper from around the pan.
  13. 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

  1. Place all ingredients in a pot on medium heat.
  2. 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.
  3. Cover the cheesecake with the berries compote.