Description
Mixed Berry Cheesecake is a creamy, tangy dessert featuring a rich cream cheese filling atop a crunchy graham cracker crust, topped with a vibrant medley of fresh berries and a hint of lemon juice. This indulgent yet elegant cheesecake balances smooth texture with fruity brightness, perfect for any occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the Mixed Berry Topping
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
- 1 tablespoon lemon juice
- 1–2 teaspoons granulated sugar (optional, to taste)
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter until evenly moistened. Press the mixture firmly into the base of a springform pan. Chill the crust in the refrigerator to set while preparing the filling.
- Make the Cheesecake Filling: Beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then, incorporate sour cream and vanilla extract until the batter is luscious and silky.
- Bake the Cheesecake: Pour the filling evenly over the chilled crust. Bake in a preheated oven at 325°F (163°C) until the edges are set but the center still jiggles slightly, about 50-60 minutes. Use a water bath if possible to prevent cracks.
- Prepare the Mixed Berry Topping: While the cheesecake cools, combine fresh mixed berries with lemon juice and a touch of sugar. Let the mixture macerate to release natural berry juices and create a glossy topping.
- Assemble and Chill: Once the cheesecake has fully cooled to room temperature, gently spoon the berry topping over it. Refrigerate for several hours or overnight to allow flavors to meld and the cheesecake to firm up before serving.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Avoid overmixing to prevent unwanted air bubbles and cracks.
- Baking in a water bath helps keep the cheesecake moist and crack-free.
- Cool the cheesecake slowly to minimize cracks and maintain creamy texture.
- Use ripe, fresh berries for the best flavor and appearance in the topping.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: mixed berry cheesecake, berry cheesecake, creamy cheesecake, berry dessert, fruit topping cheesecake, gluten free cheesecake, classic cheesecake
