Description
This Heavenly Blackberry Raspberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a vibrant, fresh berry topping. Baked to perfection and chilled overnight, it’s a delightful dessert blending tart berries with rich cheesecake for an irresistible treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Berry Topping:
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to prepare for baking the crust and cheesecake.
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes to set the crust, then remove and allow it to cool.
- Prepare the Cheesecake Filling: Using an electric mixer, beat softened cream cheese in a large bowl until smooth and creamy. Gradually incorporate sugar and vanilla extract until well mixed. Add eggs one at a time on low speed, mixing each only until combined. Finally, blend in sour cream and flour until the batter is smooth.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes until the center is set but slightly jiggly. Then turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to cool gradually.
- Prepare the Berry Topping: Combine blackberries, raspberries, sugar, lemon juice, and optional cornstarch in a small saucepan. Cook on medium heat for 5 to 7 minutes until the berries soften and the mixture thickens slightly. Remove from heat and let cool completely.
- Chill and Serve: After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours or overnight to fully set. Before serving, spread the cooled berry topping evenly over the cheesecake. Remove the springform pan sides carefully, slice, and enjoy your delicious dessert.
Notes
- For a firmer topping, use the cornstarch to thicken the berry mixture; omit if you prefer a more natural, juicy topping.
- Ensure cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Cooling the cheesecake gradually in the oven helps prevent cracking.
- Refrigerating overnight improves flavor and texture.
- Use fresh berries for the best flavor, but frozen berries can be used if fresh are unavailable.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blackberry cheesecake, raspberry cheesecake, mixed berry cheesecake, creamy cheesecake, graham cracker crust, berry topping, baked cheesecake
