Blueberry Raspberry and Blackberry Cheesecake
Indulge in the ultimate dessert experience with this Blueberry, Raspberry, and Blackberry Cheesecake—a rich, creamy masterpiece layered with a buttery graham cracker crust and crowned with a vibrant medley of fresh berries. This show-stopping cheesecake combines the tangy zest of cream cheese and sour cream with the natural sweetness of juicy blueberries, raspberries, and blackberries in a luscious fruit topping. Baked to perfection using a water bath for a luxuriously smooth texture, this dessert is equally stunning and delicious. Whether you're hosting a special gathering or treating yourself, this triple-berry cheesecake is a must-try centerpiece that balances elegance with irresistible flavors. Perfect for summer celebrations or anytime you crave a refined dessert infused with seasonal freshness!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter
- 50 grams granulated sugar
- 680 grams cream cheese
- 120 grams sour cream
- 150 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 150 grams blueberries
- 150 grams raspberries
- 150 grams blackberries
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a medium mixing bowl, combine the graham cracker crumbs and 50 grams of granulated sugar. Melt the unsalted butter and mix it into the crumbs until evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 150 grams of granulated sugar with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until combined. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then remove the pan from the water bath, discard the foil, and let it cool to room temperature.
While the cheesecake is cooling, prepare the berry topping. In a medium saucepan, combine the blueberries, raspberries, blackberries, lemon juice, and 2 tablespoons of water.
Cook over medium heat until the berries begin to break down and release their juices, about 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir it into the berry mixture and cook for another 2-3 minutes, or until the topping thickens.
Remove the berry mixture from heat and let it cool to room temperature.
Once the cheesecake has cooled, spread the berry topping evenly over the surface.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
Run a knife around the edges of the springform pan to release the cheesecake before removing the sides. Slice and serve chilled.
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 14.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
