Huckleberry Cheesecake
Creamy cheesecake on a graham cracker crust, all topped with a deliclous huckleberry compote
Equipment
- 1 9x13 baking dish
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp. granulated sugar
Cheesecake Filling
- 3 8-oz. packages cream cheese, softened to room temp
- 2 large eggs, at room temp
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1/4 tsp. lemon juice
Creamy Yogurt Topping
- 2 cups nonfat plain Greek yogurt
- 3 tbsp. light brown sugar
- 1 tsp. vanilla extract
Huckleberry Compote Topping
- 4 cups huckleberries (can also use blueberries, blackberries or raspberries)
- 1 cup granulated sugar
- 3 tbsp. cornstarch
- 1 cup water
- 1 tsp. lemon juice
Instructions
Graham Cracker Crust
- Preheat oven to 350℉. Butter the bottom and sides of a 9x13 glass baking dish. Set aside.
- Mix melted butter, sugar, and graham cracker crumbs in a bowl until well integrated. Pour into the prepared pan and spread out evenly to cover the bottom of the pan. Press down with a flat spatula or offset spatula to flatten. Bake at 350 for 8 minutes. Remove from oven and cool. Meanwhile, make filling and compote.
Cheesecake Filling
- Beat cream cheese wiht an electric beater until creamy. Add sugar and beat well. Add eggs, one at a time, and continue to beat just until well blended. Stir in vanilla and lemon juice.
- Pour filling mixture over cooled crust and spread out evenly. Bake at 350℉ for 30 minutes. Remove from oven and cool completely.
Creamy Yogurt Topping
- Once cheesecake is completely cool, preheat oven to 400 ℉. Blend yogurt, sugar and vanilla and spread evenly over cheesecake. Bake for 5 minutes. Remove from oven and cool to room temperature. Once cooled, refrigerate for at least several hours to allow the cake to set up. When ready to serve, spoon berry compote over the top and cut into serving pieces.
Huckleberry Compote
- Place berries along with sugar and lemon juice in a saucepan. Whisk cornstarch with warm water and pour over berries. Bring to a boil, and continue on a low boil until mixture is thickened, approximately 10 minutes or so. Once mixture is thick, remove from oven and cool completely before spreading over chilled cheesecake.
