Northwest Cheesecake Supreme

Indulge in the rich, creamy decadence of the Northwest Cheesecake Supreme—a dessert that perfectly balances luscious cream cheese filling with a buttery graham cracker crust and a vibrant mixed berry compote. This homemade cheesecake recipe is a showstopper, featuring a velvety interior with just a hint of tang from sour cream and a burst of flavor from a medley of fresh blueberries, raspberries, and strawberries. The berry compote, thickened with a touch of cornstarch and brightened with fresh lemon juice, adds a gorgeous, glossy layer of sweetness that complements every velvety bite. Simple yet elegant, this cheesecake is baked to ensure a silky texture and cooled gently to prevent cracking, making it not only delicious but also visually stunning. Perfect for special occasions or as a centerpiece for your next gathering, the Northwest Cheesecake Supreme is destined to become a cherished favorite.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 10

Ingredients

• 1.5 cups graham crackers
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 pieces large eggs
• 2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
• 0.33 cup granulated sugar (for berry compote)
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.

Step 3

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly to form the crust. Set aside.

Step 4

Using a stand mixer or hand mixer, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture, mixing until well combined.

Step 6

Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.

Step 7

Pour the filling over the prepared crust and spread evenly.

Step 8

Bake in the preheated oven for 55–60 minutes, or until the center is slightly jiggly but the edges are set.

Step 9

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 10

While the cheesecake is cooling, prepare the berry compote. In a medium saucepan, combine the mixed berries, 1/3 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices (about 5–7 minutes).

Step 11

In a small bowl, whisk together the cornstarch and water until smooth. Stir this mixture into the berry compote and cook for an additional 1–2 minutes, or until thickened.

Step 12

Remove the compote from heat and let it cool to room temperature.

Step 13

After the cheesecake has cooled completely, refrigerate it for at least 4 hours or overnight for best results.

Step 14

Serve the cheesecake topped with the berry compote. Slice and enjoy!

Nutrition Facts

Serving size	1877.5 grams (1877.5g)

Amount per serving	% Daily Value*
Calories	5415

Total Fat 378.70g	486%
Saturated Fat 218.10g	1091%
Polyunsaturated Fat 7.90g
Cholesterol 1581mg	527%
Sodium 2993mg	130%
Total Carbohydrate 470.00g	171%
Dietary Fiber 14.50g	52%
Total Sugars 402.00g
Protein 76.90g	154%

Vitamin D 120IU	600%
Calcium 1186mg	91%
Iron 9mg	52%
Potassium 1425mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 5.5%

Carbs: 33.6%