Lighter Cheesecake with Berry Compote

This recipe is one of my favorite desserts to make. Although it may sound difficult to make, it's actually easy. All you need is a few ingredients, a pie plate, and you are all set to make this rich and creamy dessert.

The Berry compote adds the perfect hint of sweetness to the cheesecake. You can use fresh, frozen fruit, or a combination. If you have any leftovers, use them in your morning bowl of oatmeal or stir them into yogurt. I hope your family enjoys it as much as mine does.

Ingredients:

Crust:

• 1 1/2 cups crushed graham crackers

• 1/3 cup butter, melted

• 1 Tbsp. sugar

Filling:

• 1 (8 oz.) package of cream cheese, slightly softened

• 1 (8oz.) package of 1/3 less fat cream cheese

• 1/2 cup sugar

• 1/2 tsp. vanilla

• 2 eggs

Compote:

• 2 cups strawberries

• 1 cup blueberries

• 1/2 Tablespoon sugar

• 2 Tbsp cornstarch

• Water

Directions:

1. Preheat oven to 350°F. Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.

2. Pour into a 9" pie plate and press down into the pan.

3. Bake for 10 mins., turning halfway until slightly brown. Place on a cooling rack.

4. Filling: Next, mix together with an electric mixer on medium speed both cream cheese packages, sugar, and vanilla. Add eggs, mix.

5. Pour into graham cracker crust.

6. Bake at 350°F for 40 minutes or until the center is set. Place on a cooling rack. Refrigerate for at least 3 hours.

7. Berry Compote: Place fruit and sugar in a small saucepan and gently mix.

8. Over low-medium heat, frequently stir until the fruit releases juices.

9. In a cup, mix cornstarch & a few drops of water with a fork to make a smooth mixture. Then slowly stir a small amount into a saucepan until you reach the desired thickness. Keep warm until ready to serve. *You can reduce or leave out the added sugar, but it helps decrease the tartness of the final product.

Photo credit: Valley Nutrition & Wellness, LLC/Jessica Clark, RD, LDN