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Blackberry Raspberry Cheesecake

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://recipe.ukfinda.com/blackberry-raspberry-cheesecake.htm