Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for crust)

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup granulated sugar (for filling)

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/4 cup all-purpose flour

1 cup fresh blackberries

1 cup fresh raspberries

1/4 cup granulated sugar (for topping)

1 tablespoon lemon juice

1 tablespoon cornstarch (optional, for thickening)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Step 2: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well, then press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing until combined.

Step 4: Add the eggs one at a time, mixing on low speed after each until just blended. Then stir in the sour cream and flour until smooth.

Step 5: Pour the filling over the cooled crust. Bake for 50–60 minutes, until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about 1 hour.

Step 6: While the cheesecake cools, combine blackberries, raspberries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Cook over medium heat for 5–7 minutes until the berries soften and the mixture thickens slightly. Remove from heat and let cool.

Step 7: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread the cooled berry topping evenly over the cheesecake. Remove the springform sides, slice, and enjoy.

Tips & Variations

For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies.

Use frozen berries if fresh are unavailable, but thaw and drain excess liquid before cooking the topping.

Adding a teaspoon of lemon zest to the filling enhances the brightness of the cheesecake.

If you prefer a thicker berry topping, increase the cornstarch to 2 tablespoons.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes best when made a day ahead. Refrigerate for at least 4 hours or overnight to allow it to set properly and for the flavors to meld.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake at a low temperature and allow it to cool slowly in the turned-off oven with the door slightly open. Also, avoid overmixing the batter and add eggs one at a time gently to prevent excess air.