Blackberry Raspberry Heaven Cheesecake
This Blackberry Raspberry Heaven Cheesecake combines a rich, creamy filling with a buttery graham crust and a vibrant berry topping, balancing sweetness and tartness for an unforgettable dessert experience.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
Filling
- 3 packages (8 oz) cream cheese, softened
- 1 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups sour cream
Berry Topping
- 1 cup blackberries
- 1 cup raspberries
- 0.25 cups sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with water Mix cornstarch with 2 tablespoons of water.
Instructions
Preparation
- Preheat oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan.
- Bake for 8–10 minutes, then remove and let cool slightly.
Making Filling
- Beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream.
- Pour the filling over the crust and smooth the top.
Baking the Cheesecake
- Bake for 50–60 minutes, or until the center is just set.
- Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually to prevent cracks.
- Cool completely, then refrigerate for at least 4 hours or overnight.
Preparing Berry Topping
- In a saucepan over medium heat, combine blackberries, raspberries, sugar, and lemon juice.
- Cook gently until the berries break down and release their juices.
- Add the cornstarch mixture and stir until thickened.
- Remove from heat and allow to cool completely.
Assembly
- Spread the cooled berry topping evenly over the chilled cheesecake.
- Slice and serve.
Notes
For best results, use room temperature cream cheese for smooth mixing. Avoid overbeating after eggs are added. Chill overnight for best flavor.