Lemon Cheesecake with Blackberry Compote and Ginger Shortbread Crust

I started making cheesecake when I was in college. I don't even really like cheesecake, but there's something I love about the process.

This version includes some San Francisco-specific ingredients in honor of my boyfriend. Tastiest thing I ever made.

Ingredients

All ingredients should be room temp.
Crust
4 ginger shortbread cookies from Arizmendi
1 Tbsp sugar
2 Tbsp butter
2 Tbsp fresh, minced ginger
Cheesecake
19 oz cream cheese
3/4 c sugar
1/2 tsp vanilla extract
3 eggs
1 lemon (juice and zest)
Compote
3 pts of blackberries
2 Tbsp sugar
1 lemon (juice and zest)
1 Tbsp fresh, minced ginger
1 Tbsp vanilla extract

8-10 servings

Directions

Crust

Preheat the oven to 375°F. Combine the crust ingredients in a medium mixing bowl and crush with a large spoon. Grease the bottom and sides of a 9” spring-form pan with butter. Press the crust into the pan with a spoon. Bake for 10 minutes. Put to the side to cool. Reduce oven temp to 300°.

Cheesecake

In a mixer, combine the cream cheese, sugar, vanilla, lemon juice, and lemon zest. Beat on medium speed and add eggs one at a time until smooth. Pour into pan and even the cake with the back of a spoon. Put at least 1” of water in a large baking pan and put it on the bottom shelf of the oven. Bake the cheesecake above the water bath at 300° for one hour or until firm. Let cool and chill overnight.

Compote

In a small saucepan, combine the ingredients over medium-high heat. Stir occasionally until the sauce thickens (about 5-7 minutes). Let cool. Drizzle the compote over the cheesecake. Chill until ready to serve.

3 hours + fridge time