Blackberry Raspberry Cheesecake is a luscious dessert that combines the tangy sweetness of berries with the creamy richness of cheesecake. Topped with a vibrant berry sauce, this show-stopping dessert is perfect for special occasions or simply treating yourself to a little indulgence.
Why You’ll Love This Recipe
- Beautiful Presentation: The deep jewel tones of blackberries and raspberries create a stunning visual.
- Rich and Creamy: The cheesecake is smooth and velvety, with just the right amount of sweetness.
- Versatile: Perfect for parties, holidays, or a fancy dinner dessert.
- Bursting with Flavor: The tartness of the berries balances the richness of the cheesecake beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Sour cream
- Eggs
- Vanilla extract
- Lemon juice
For the Berry Topping:
- Fresh or frozen blackberries and raspberries
- Granulated sugar
- Lemon juice
- Cornstarch (for thickening)
- Water
Directions
Make the Crust:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
Make the Filling:
- Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add Remaining Ingredients: Mix in sour cream, vanilla extract, and lemon juice until combined. Add eggs one at a time, beating just until incorporated.
- Pour Over Crust: Pour the cheesecake filling over the cooled crust and smooth the top.
Bake the Cheesecake:
- Water Bath Method: Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake: Bake for 60-70 minutes, or until the center is just set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
Make the Berry Topping:
- Cook the Berries: In a saucepan, combine blackberries, raspberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and soften.
- Thicken the Sauce: Dissolve cornstarch in water and stir it into the berry mixture. Cook until the sauce thickens. Remove from heat and cool completely.
Assemble the Cheesecake:
- Top with Berry Sauce: Spread the cooled berry topping over the chilled cheesecake.
- Garnish: Decorate with fresh berries, whipped cream, or mint leaves if desired.
Servings and Timing
- Servings: Serves 12-14
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Chill Time: 4-6 hours
- Total Time: Approximately 6 hours 40 minutes
Variations
- Crust Options: Swap graham crackers for chocolate cookies or vanilla wafers for a different flavor profile.
- Berry Medley: Add strawberries or blueberries to the berry topping for variety.
- Gluten-Free: Use gluten-free graham crackers for a gluten-free cheesecake.
- Mini Cheesecakes: Divide the ingredients into a muffin tin lined with cupcake liners for individual portions.
Storage/Reheating
- Refrigeration: Store in the refrigerator, covered, for up to 5 days.
- Freezing: Cheesecake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.
FAQs
1. Can I use frozen berries for this recipe?
Yes, frozen berries work perfectly. Thaw them first and drain excess liquid before using.
2. Why did my cheesecake crack?
Cracks can occur from overmixing or baking too quickly. Using a water bath helps prevent cracking by maintaining even baking temperatures.
3. Can I make this cheesecake ahead of time?
Absolutely! Cheesecake tastes even better the next day and can be made 1-2 days in advance.
4. What can I use instead of sour cream?
Plain Greek yogurt is a great substitute for sour cream.
5. Do I have to use a springform pan?
A springform pan is ideal for easy removal, but you can use a deep dish pie pan if needed.
6. Can I skip the water bath?
While you can bake without it, a water bath helps prevent cracks and ensures even cooking.
7. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly when shaken.
8. What if my berry topping is too runny?
Cook it a bit longer or add more cornstarch slurry to thicken it.
9. Can I use low-fat cream cheese?
You can, but the cheesecake will be less rich and creamy. Full-fat cream cheese is recommended.
10. How do I slice the cheesecake neatly?
Use a sharp knife dipped in hot water and wiped clean between each slice for neat cuts.
Conclusion
Blackberry Raspberry Cheesecake is a luxurious dessert that’s sure to impress. With its creamy filling, tangy berry topping, and buttery crust, it’s the perfect blend of flavors and textures. Whether you’re celebrating a special occasion or just indulging your sweet tooth, this cheesecake is a must-try. Make it today and savor every luscious bite!
Print
Blackberry Raspberry Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This blackberry raspberry cheesecake is a luscious dessert that combines a creamy cheesecake filling with the sweet-tart flavors of blackberries and raspberries. Topped with a vibrant berry sauce, this stunning dessert is perfect for special occasions or as a sweet indulgence.
Ingredients
For the Crust:
- 1 3/4 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
For the Berry Sauce:
- 1 cup blackberries
- 1 cup raspberries
- 1/4 cup granulated sugar
- 2 tbsp water
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, vanilla extract, and lemon zest until just combined. Do not overmix.
- Bake the Cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the pan (water bath method).
- Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Remove and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Berry Sauce:
- In a small saucepan, combine the blackberries, raspberries, sugar, water, and lemon juice. Cook over medium heat until the berries soften, about 5–7 minutes.
- Add the cornstarch slurry and cook for another 2–3 minutes, stirring constantly, until the sauce thickens. Remove from heat and let cool.
- Assemble and Serve:
- Remove the cheesecake from the springform pan. Spoon the cooled berry sauce over the top, letting it drizzle down the sides.
- Slice and serve chilled. Garnish with fresh berries and a sprig of mint if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- If fresh berries aren’t available, frozen berries can be used for the sauce.
- Store leftovers in the refrigerator for up to 5 days or freeze slices individually for up to 2 months.