This yummy Blackberry Raspberry Cheesecake is a fruity delight! With creamy cheesecake and a layer of tasty berries, it’s sure to impress everyone at your table.
Honestly, who can resist that berry topping? I like to serve it chilled, and you can almost guarantee seconds (or thirds) will happen. Just saying! 😄
Key Ingredients & Substitutions
Graham cracker crumbs: They create a sweet and crunchy crust. If you’re gluten-free, use gluten-free graham crackers or almond flour mixed with a bit of sugar and melted butter.
Cream cheese: The key to creamy filling! You could use a dairy-free cream cheese if you’re looking for a vegan option.
Sour cream: Adds richness. Greek yogurt is a great alternative if you want something slightly healthier.
Blackberries and raspberries: Fresh is ideal for flavor, but frozen works well too. Make sure to thaw and drain any excess liquid.
How Do I Ensure My Cheesecake Sets Perfectly?
Getting the right texture is crucial! Start with room temperature cream cheese for smooth blending. Beat it until creamy before adding sugar, which helps to avoid lumps.
- Mix eggs in low speed to prevent air bubbles, which can lead to cracks.
- Don’t overbake; the center should jiggle slightly when you take it out. It will firm up as it cools!
- Let it cool gradually in the oven with the door ajar. This helps prevent cracking.
- Chill it for at least 4 hours, or overnight, for the best flavor and texture.
Blackberry Raspberry Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Berry Layer and Topping:
- 1 cup blackberries (fresh or frozen)
- 1/2 cup raspberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time and 55-65 minutes to bake. After that, let it chill for at least 4 hours or overnight, making the total time around 5 hours or more. Patience is key, but the wait will be worth every bite!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Firmly press the mixture into the bottom of a 9-inch springform pan to form your crust. Pop it in the oven and bake for about 10 minutes. Once done, let it cool while you prepare the filling.
2. Make the Berry Layer:
In a small saucepan, combine the blackberries, raspberries, granulated sugar, and lemon juice over medium heat. Stir occasionally, cooking until the berries soften and release their juice, which should take around 5 minutes. If you want a thicker berry layer, add the dissolved cornstarch and cook for another minute. Once ready, remove from heat and let it cool a bit—feel free to puree for a smoother texture or leave it chunky!
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using a mixer until creamy. Gradually add in the granulated sugar and vanilla extract, continuing to beat until smooth. Add the eggs one at a time, mixing on low speed after each addition just until blended. Finally, stir in the sour cream and flour until everything is well combined and creamy.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled graham cracker crust, spreading it gently. Next, spread the cooled berry mixture on top of this layer. Then, pour the remaining cheesecake filling over the berry layer, smoothing it out with a spatula.
5. Bake the Cheesecake:
Place your cheesecake in the oven and bake at 325°F (163°C) for about 55-65 minutes, or until the edges are set, and the center is slightly jiggly. Once it’s done, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool down gradually.
6. Chill and Serve:
After the hour, take the cheesecake out of the oven and let it chill in the refrigerator for at least 4 hours or overnight for the best flavor. Before you serve, top it with fresh blackberries and raspberries for that perfect finish. Slice it up, and enjoy each delightful bite of your rich and fruity blackberry raspberry cheesecake!
Happy baking and enjoy the luscious combination of creamy cheesecake and fresh berry goodness!
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed cookies like Oreos, digestive biscuits, or even a nut-based crust. Just make sure to adjust the butter and sugar accordingly based on the type of cookie you choose.
How Can I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Just thaw in the fridge before serving!
Can I Substitute the Cream Cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese. Keep in mind that using different products can slightly change the texture and flavor of the cheesecake.
What Should I Do If My Cheesecake Cracks?
No worries; it happens! If you notice cracks, you can cover them with the berry topping, or a dollop of whipped cream. Next time, make sure to avoid over-mixing and try baking at a lower temperature, using a water bath in the oven, or letting it cool slowly in the oven after baking to minimize cracking.