Mixed Berry Cheesecake
Indulge in the creamy decadence of Mixed Berry Cheesecake, a delectable fusion of tangy cream cheese and vibrant fresh berries. This elegant dessert begins with a buttery graham cracker crust that perfectly complements the rich, velvety cheesecake filling flavored with vanilla and sour cream. Crowned with a medley of juicy strawberries, blueberries, raspberries, and blackberries, this recipe is a celebration of seasonal fruit. For an extra burst of flavor, a luscious berry jam glaze adds a glossy, picture-perfect finish. Whether you're hosting a dinner party or treating yourself, this homemade cheesecake is sure to impress with its balanced sweetness, sophisticated presentation, and irresistible taste. Prepare ahead to let the flavors mingle—it's a show-stopping dessert that deserves the spotlight!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 450 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 ml Sour cream
- 1.5 teaspoons Vanilla extract
- 3 large Eggs
- 300 grams Mixed fresh berries (e.g., strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons Berry jam or preserve (optional, for glaze)
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch (23 cm) springform pan.
In a medium-sized bowl, mix the graham cracker crumbs and melted butter until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared pan to create an even crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer until smooth and creamy, about 2–3 minutes.
Add the sour cream and vanilla extract, mixing until fully incorporated.
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool completely to room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to set fully.
Before serving, top the cheesecake with the mixed berries. If desired, gently heat the berry jam or preserve and drizzle it over the top for a glossy finish.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 364 mg | 16% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 34.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 177 mg | 4% | |
*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.
