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
- 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.