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Berry Cheesecake

A luscious cheesecake featuring fresh blackberries and raspberries, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups melted butter
For the cheesecake filling
  • 16 oz cream cheese, softened Use room temperature to avoid lumps.
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 pcs eggs Add one at a time, mixing well between.
  • 0.25 cups heavy cream Adds extra richness.
  • 1 cup blackberries Fresh preferred.
  • 1 cup raspberries Fresh preferred.

Method
 

Preparation of the crust
  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until well mixed.
  2. Press this mixture firmly into the bottom of a greased springform pan to form a base.
Preparation of the cheesecake filling
  1. In a large bowl, beat the softened cream cheese and sugar together with the vanilla extract until smooth.
  2. Add eggs one by one, mixing well after each addition.
  3. Pour in the heavy cream and mix until just combined.
Assembly and baking
  1. Pour half of the creamy batter over the prepared crust, spreading it evenly.
  2. Gently fold the blackberries and raspberries into the remaining batter, then pour this mixture over the plain layer.
  3. Bake in a preheated oven at 325°F for about 55-60 minutes, or until the center is set yet slightly jiggly.
  4. Turn off the oven and leave the cheesecake inside to cool for an hour to prevent cracking.
Chilling and serving
  1. Refrigerate for at least four hours before serving.
  2. Top each slice with a generous dollop of whipped cream before serving.

Notes

For best results, use room-temperature cream cheese. You can experiment with different berries or try different fruits altogether. To keep the cheesecake fresh, cover it tightly or freeze individual slices.