Berry Cheesecake Recipe

Cheesecake is a dessert that has stood the test of time. Its creamy, tangy filling and rich, buttery crust can be dressed up in countless ways, from chocolate drizzles to fruity toppings. Among all the variations, a Berry Cheesecake is a perennial favorite. The sweet and tart flavors of mixed berries—whether raspberries, blueberries, strawberries, or blackberries—are a perfect complement to the rich, smooth texture of the cheesecake. In this guide, we will walk you through every step of making the most delicious berry cheesecake, offering plenty of tips, tricks, and variations to customize the dessert to your tastes.

Instructions

Step 1: Preparing the Crust

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C). This will give it enough time to reach the right temperature while you prepare the crust.
2. Crush the Graham Crackers: To make the crust, you’ll need 1 1/2 cups of graham cracker crumbs. If you don’t have pre-made crumbs, crush about 12 graham crackers using a food processor or place them in a resealable bag and use a rolling pin to crush them into fine crumbs.
3. Mix the Dry Ingredients: In a medium-sized bowl, combine the graham cracker crumbs with 1/4 cup sugar, 1/2 teaspoon ground cinnamon (if using), and a pinch of salt. Stir the ingredients together until evenly distributed.
4. Add Butter: Pour in the 1/2 cup melted butter and mix until all the crumbs are coated and the mixture has the texture of wet sand.
5. Press the Crust: Transfer the crumb mixture into a 9-inch springform pan. Press the crumbs down firmly, using the back of a spoon or the bottom of a measuring cup to make the crust even and compact. Be sure to press the crumbs up slightly on the sides of the pan for a taller crust.
6. Bake the Crust: Place the pan in the preheated oven and bake for 10 minutes. Once done, remove it from the oven and set it aside to cool while you prepare the filling.

Step 2: Preparing the Cheesecake Filling

1. Beat the Cream Cheese: In the bowl of a stand mixer (or using a hand mixer), beat 3 packages of softened cream cheese on medium speed until smooth and creamy, about 3 minutes. You may need to scrape down the sides of the bowl a couple of times to make sure everything is evenly mixed.
2. Add the Sugars: Add 3/4 cup granulated sugar and 1/4 cup light brown sugar. Beat until the sugar is fully incorporated into the cream cheese, and the mixture is smooth and fluffy, about 2 minutes.
3. Add the Eggs: Reduce the mixer speed to low and add the 3 large eggs one at a time, mixing after each addition. Make sure each egg is fully incorporated before adding the next. Do not overmix, as this can introduce air into the batter and cause cracks during baking.
4. Add Sour Cream and Vanilla: Add 1 cup sour cream and 2 teaspoons vanilla extract to the cream cheese mixture. Beat on low until just combined. This helps to create a creamy texture and adds a slight tang to balance the sweetness.
5. Add the Heavy Cream and Flour: Pour in 1/2 cup heavy cream and sift in 1 tablespoon all-purpose flour. Add a 1/4 teaspoon of salt to enhance the flavor. Mix on low until smooth.
6. Scrape the Bowl and Mix Again: Scrape down the sides of the bowl and mix for a few more seconds to ensure everything is fully combined.

Step 3: Baking the Cheesecake

1. Prepare a Water Bath (Optional but Recommended): To prevent cracking and ensure the cheesecake bakes evenly, it’s best to use a water bath. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping into the pan. Then, place the pan in a large roasting pan.
2. Pour the Filling: Pour the cheesecake batter into the prepared graham cracker crust. Smooth the top with a spatula.
3. Add Water to the Roasting Pan: Carefully pour hot water into the roasting pan around the cheesecake pan, filling it about 1 inch high. This creates a steamy environment in the oven, helping the cheesecake cook evenly and reducing the chances of cracking.
4. Bake the Cheesecake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the edges are set, but the center is still slightly jiggly when you gently shake the pan. The center should not be fully set yet; it will firm up as it cools. If the cheesecake starts to brown on top, loosely cover it with aluminum foil.
5. Cool the Cheesecake in the Oven: Turn off the oven once the cheesecake is done, and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.
6. Chill the Cheesecake: After the cheesecake has cooled in the oven, transfer it to the fridge. Let it chill for at least 4 hours, but overnight chilling is preferred for the best texture and flavor.

Step 4: Preparing the Berry Topping

1. Prepare the Berries: Use a mixture of fresh berries like blueberries, raspberries, strawberries, and blackberries. You can use fresh or frozen berries, but fresh berries give a better texture and appearance. If using strawberries, hull and slice them into halves or quarters.
2. Make the Berry Sauce: In a medium saucepan, combine the mixed berries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Stir to combine. Cook over medium heat until the berries release their juices, about 5 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1/4 cup cold water and add it to the berries. Stir and cook for an additional 2 minutes until thickened.
3. Cool the Sauce: Remove the berry sauce from the heat and let it cool to room temperature. Once it’s cooled, you can pour it over the top of the chilled cheesecake.

Step 5: Assembling the Cheesecake

1. Remove the Cheesecake from the Pan: Once the cheesecake is fully chilled, remove it from the refrigerator. Run a warm knife around the edges of the pan to loosen the cheesecake, then carefully release the sides of the springform pan.
2. Top with Berry Sauce: Spoon the cooled berry sauce over the top of the cheesecake, spreading it evenly across the surface. You can also arrange the whole berries on top for a more visually appealing presentation.
3. Garnish (Optional): Garnish the cheesecake with additional fresh berries or a few mint leaves for added color and freshness. A drizzle of honey or a dusting of powdered sugar also adds a nice touch.
4. Serve: Slice the cheesecake with a sharp knife, dipping the knife in hot water between cuts for clean slices. Serve the cheesecake chilled for the best texture.

Variations

While this classic berry cheesecake is delicious on its own, you can make a few adjustments to create variations of the dessert.

1. Mixed Berry Compote

For a slightly different berry topping, create a mixed berry compote. Combine fresh or frozen berries (like strawberries, raspberries, and blackberries) with sugar and a bit of lemon juice, then simmer until the berries break down into a chunky sauce.

2. Raspberry or Strawberry Cheesecake

If you prefer a more specific berry flavor, try making this recipe with just raspberries or strawberries. You can blend the berries into a puree and fold them into the cheesecake filling for a more pronounced flavor or stick to the fruit topping for a more classic approach.

3. No-Bake Cheesecake

If you don’t want to turn on the oven, you can make a no-bake berry cheesecake. Use a similar graham cracker crust and a filling made with whipped cream, cream cheese, and sweetened condensed milk. Allow the cheesecake to set in the refrigerator for 4 to 6 hours before serving.

Conclusion

This Berry Cheesecake recipe offers a perfect balance of rich, creamy cheesecake with the refreshing, slightly tart flavors of mixed berries. Whether served for a special occasion or just a sweet treat to end a meal, this dessert is sure to impress. With its buttery graham cracker crust, velvety filling, and vibrant berry topping, this cheesecake is both beautiful and delicious.

Additional Tips for Success

While the steps for making a berry cheesecake may seem straightforward, there are several tips and tricks that can help elevate your final result and make your cheesecake even more flawless.

1. Preparing the Cheesecake for Serving

When serving cheesecake, it’s important to cut neat slices to maintain the beautiful layers. Here’s how to do it:

• Warm Your Knife: Dip your knife in hot water and dry it off before each slice. This helps make cleaner cuts through the creamy filling.
• Serve Chilled: Cheesecake is best when served cold. Allow it to chill in the fridge for at least 4 hours, but overnight is ideal. This allows the cheesecake to firm up and develop the right texture.
• Presentation: Arrange extra fresh berries on top or around the edge of the cheesecake for an eye-catching finish. You can also drizzle some berry sauce over the top for a glossy, elegant look.

2. Preventing Cracks

One of the most common concerns when baking cheesecake is preventing cracks. While some cracking is natural due to the dense texture of the cake, here are some methods to reduce this:

• Don’t Overmix the Batter: Overmixing the cheesecake batter can introduce excess air, which expands during baking, causing cracks. Mix on low speed until the ingredients are just combined.
• Baking in a Water Bath: As mentioned, a water bath (bain-marie) helps ensure even baking and moisture. The steam from the water bath prevents the cheesecake from drying out and cracking. Make sure the water reaches halfway up the sides of the springform pan.
• Turn Off the Oven Gradually: Once the cheesecake is done baking, leave it in the oven for about an hour with the oven door slightly cracked. This gradual cooling helps prevent a sudden temperature change that could lead to cracking.

3. Smooth Cream Cheese

One of the keys to a silky, smooth cheesecake filling is ensuring that the cream cheese is completely softened before mixing. Cold cream cheese can lead to a lumpy batter, so leave it out for at least an hour before starting the recipe. If you’re in a rush, you can microwave the cream cheese in short intervals (about 10 seconds each), but be careful not to melt it.

4. Variations with Different Berries

If you’re a berry enthusiast and want to explore different flavor profiles, consider using different combinations of berries or even a single berry variety:

• Blueberries: Use blueberry puree or whole fresh blueberries in the filling for a deeper, more fruity flavor. Blueberries also hold up well in sauces, making them a great choice for a topping.
• Blackberries: These add a slightly tart and earthy flavor to the cheesecake. For an interesting twist, consider mixing blackberries with a little honey or balsamic vinegar for a unique berry topping.
• Strawberries: You can purée strawberries and swirl them into the cheesecake batter for a stunning, marbled effect. Strawberry sauce is also a classic topping, bringing a fresh, sweet note to the rich filling.
• Raspberries: Raspberries are perfect if you want a slightly more acidic topping to cut through the richness of the cheesecake. For a smooth berry topping, strain the raspberries through a fine mesh sieve to remove the seeds.

5. Making the Cheesecake Ahead of Time

Cheesecake is an ideal dessert to prepare ahead of time, especially if you’re hosting a gathering. Here’s how to prep it in advance:

• Chill Overnight: Cheesecake improves with time, and chilling it overnight enhances the flavor and texture. Make sure it’s well-covered with plastic wrap to prevent it from absorbing any odors from your fridge.
• Freezing for Later: If you want to make the cheesecake well in advance, you can freeze it. After baking and cooling, wrap the cheesecake tightly in plastic wrap and then foil. Freeze it for up to 3 months. When ready to serve, thaw it in the refrigerator overnight, and top with fresh berries and sauce before serving.

6. Adjusting for Different Sweetness Levels

The sweetness of the berry topping can be adjusted depending on your personal preferences or the natural sweetness of the berries you’re using. Here’s a simple guide:

• For Sweeter Berries: Use less sugar in the berry topping if your berries are naturally sweet (like certain strawberries and blueberries).
• For Tart Berries: Increase the amount of sugar in the topping if your berries are on the tart side, such as raspberries or blackberries. You can also add a teaspoon of honey for added sweetness and depth.

7. Creative Cheesecake Toppings

While a berry sauce and fresh berries are the classic choice for topping a berry cheesecake, there are plenty of other creative options to explore:

• Whipped Cream: Lightly sweetened whipped cream pairs wonderfully with berry cheesecake. It adds a light, airy texture that balances the rich filling.
• Caramel Drizzle: For a contrasting flavor, drizzle a bit of caramel over the berry sauce or even just the cheesecake itself.
• Chocolate Shavings: Dark chocolate or white chocolate shavings can add a touch of luxury and complement the tartness of the berries.
• Toasted Nuts: Add texture with chopped, toasted almonds or pecans. The nutty flavor can complement both the crust and the berry topping.

Frequently Asked Questions (FAQs)

1. Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries in both the filling and the topping. However, be aware that frozen berries release more juice, which can make the topping slightly runny. To prevent this, you can reduce the amount of sugar or cook the berries into a thicker compote.

2. Can I make this cheesecake gluten-free?

Absolutely! You can make the crust gluten-free by using gluten-free graham cracker crumbs or substituting them with crushed gluten-free cookies or nuts. Just make sure to check that your other ingredients, like cream cheese and sour cream, are free from gluten.

3. How do I make a vegan version of this cheesecake?

To make a vegan berry cheesecake, substitute the dairy ingredients with plant-based alternatives. Use vegan cream cheese and sour cream, and replace the eggs with flax eggs or aquafaba (the liquid from a can of chickpeas). For the crust, make sure to use dairy-free butter or coconut oil.

4. Why does my cheesecake have cracks?

Cracks can happen if the cheesecake is baked at too high a temperature or cooled too quickly. Make sure to bake your cheesecake at a low temperature and allow it to cool gradually in the oven. Using a water bath also helps ensure even cooking, which can reduce the risk of cracking.

5. Can I skip the water bath?

While it’s possible to bake cheesecake without a water bath, it’s highly recommended, especially for dense, rich cheesecakes. A water bath helps the cheesecake bake evenly and keeps it from drying out. However, if you don’t have a large enough pan, you can skip it and still get good results—just be sure to bake at a low temperature (around 325°F) and monitor it closely to avoid cracking.

This Berry Cheesecake is the perfect balance of indulgent richness and bright, refreshing fruitiness. Whether you’re making it for a special celebration, a holiday dinner, or just to enjoy as a delicious dessert after a family meal, it’s sure to be a hit. The versatility of this recipe means you can customize it to suit your personal tastes, whether you prefer a particular berry or want to experiment with different toppings.

Yield: 12

Berry Cheesecake Recipe

Print

heesecake is a dessert that has stood the test of time. Its creamy, tangy filling and rich, buttery crust can be dressed up in countless ways, from chocolate drizzles to fruity toppings. Among all the variations, a Berry Cheesecake is a perennial favorite.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Chill Time 4 hours

Total Time 5 hours 40 minutes

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted
• Pinch of salt
• For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• For the Berry Topping:
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thicker sauce)
• 1/4 cup water (or fruit juice)

Instructions

Step 1: Preparing the Crust

1. Preheat the Oven:
   Start by preheating your oven to 325°F (163°C). This will give it enough time to reach the right temperature while you prepare the crust.
2. Crush the Graham Crackers:
   To make the crust, you’ll need 1 1/2 cups of graham cracker crumbs. If you don’t have pre-made crumbs, crush about 12 graham crackers using a food processor or place them in a resealable bag and use a rolling pin to crush them into fine crumbs.
3. Mix the Dry Ingredients:
   In a medium-sized bowl, combine the graham cracker crumbs with 1/4 cup sugar, 1/2 teaspoon ground cinnamon (if using), and a pinch of salt. Stir the ingredients together until evenly distributed.
4. Add Butter:
   Pour in the 1/2 cup melted butter and mix until all the crumbs are coated and the mixture has the texture of wet sand.
5. Press the Crust:
   Transfer the crumb mixture into a 9-inch springform pan. Press the crumbs down firmly, using the back of a spoon or the bottom of a measuring cup to make the crust even and compact. Be sure to press the crumbs up slightly on the sides of the pan for a taller crust.
6. Bake the Crust:
   Place the pan in the preheated oven and bake for 10 minutes. Once done, remove it from the oven and set it aside to cool while you prepare the filling.

Step 2: Preparing the Cheesecake Filling

1. Beat the Cream Cheese:
   In the bowl of a stand mixer (or using a hand mixer), beat 3 packages of softened cream cheese on medium speed until smooth and creamy, about 3 minutes. You may need to scrape down the sides of the bowl a couple of times to make sure everything is evenly mixed.
2. Add the Sugars:
   Add 3/4 cup granulated sugar and 1/4 cup light brown sugar. Beat until the sugar is fully incorporated into the cream cheese, and the mixture is smooth and fluffy, about 2 minutes.
3. Add the Eggs:
   Reduce the mixer speed to low and add the 3 large eggs one at a time, mixing after each addition. Make sure each egg is fully incorporated before adding the next. Do not overmix, as this can introduce air into the batter and cause cracks during baking.
4. Add Sour Cream and Vanilla:
   Add 1 cup sour cream and 2 teaspoons vanilla extract to the cream cheese mixture. Beat on low until just combined. This helps to create a creamy texture and adds a slight tang to balance the sweetness.
5. Add the Heavy Cream and Flour:
   Pour in 1/2 cup heavy cream and sift in 1 tablespoon all-purpose flour. Add a 1/4 teaspoon of salt to enhance the flavor. Mix on low until smooth.
6. Scrape the Bowl and Mix Again:
   Scrape down the sides of the bowl and mix for a few more seconds to ensure everything is fully combined.

Step 3: Baking the Cheesecake

1. Prepare a Water Bath (Optional but Recommended):
   To prevent cracking and ensure the cheesecake bakes evenly, it’s best to use a water bath. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping into the pan. Then, place the pan in a large roasting pan.
2. Pour the Filling:
   Pour the cheesecake batter into the prepared graham cracker crust. Smooth the top with a spatula.
3. Add Water to the Roasting Pan:
   Carefully pour hot water into the roasting pan around the cheesecake pan, filling it about 1 inch high. This creates a steamy environment in the oven, helping the cheesecake cook evenly and reducing the chances of cracking.
4. Bake the Cheesecake:
   Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the edges are set, but the center is still slightly jiggly when you gently shake the pan. The center should not be fully set yet; it will firm up as it cools. If the cheesecake starts to brown on top, loosely cover it with aluminum foil.
5. Cool the Cheesecake in the Oven:
   Turn off the oven once the cheesecake is done, and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.
6. Chill the Cheesecake:
   After the cheesecake has cooled in the oven, transfer it to the fridge. Let it chill for at least 4 hours, but overnight chilling is preferred for the best texture and flavor.

Step 4: Preparing the Berry Topping

1. Prepare the Berries:
   Use a mixture of fresh berries like blueberries, raspberries, strawberries, and blackberries. You can use fresh or frozen berries, but fresh berries give a better texture and appearance. If using strawberries, hull and slice them into halves or quarters.
2. Make the Berry Sauce:
   In a medium saucepan, combine the mixed berries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Stir to combine. Cook over medium heat until the berries release their juices, about 5 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1/4 cup cold water and add it to the berries. Stir and cook for an additional 2 minutes until thickened.
3. Cool the Sauce:
   Remove the berry sauce from the heat and let it cool to room temperature. Once it’s cooled, you can pour it over the top of the chilled cheesecake.

Step 5: Assembling the Cheesecake

1. Remove the Cheesecake from the Pan:
   Once the cheesecake is fully chilled, remove it from the refrigerator. Run a warm knife around the edges of the pan to loosen the cheesecake, then carefully release the sides of the springform pan.
2. Top with Berry Sauce:
   Spoon the cooled berry sauce over the top of the cheesecake, spreading it evenly across the surface. You can also arrange the whole berries on top for a more visually appealing presentation.
3. Garnish (Optional):
   Garnish the cheesecake with additional fresh berries or a few mint leaves for added color and freshness. A drizzle of honey or a dusting of powdered sugar also adds a nice touch.
4. Serve:
   Slice the cheesecake with a sharp knife, dipping the knife in hot water between cuts for clean slices. Serve the cheesecake chilled for the best texture.

Notes

1. Cream Cheese Quality

• Choose full-fat cream cheese: For the creamiest texture, avoid using reduced-fat or fat-free cream cheese. Full-fat cream cheese provides the richness and smoothness that make the filling so decadent.
• Soften the cream cheese: It’s crucial to soften the cream cheese before mixing it into the batter. Cold cream cheese can cause lumps, leading to a less smooth texture. Allow it to sit at room temperature for at least 1 hour.

2. Perfect Crust

• Crust Texture: The graham cracker crust should be firm and even. If you want a thicker crust, you can increase the amount of graham cracker crumbs by 1/4 cup, but be sure to also increase the butter to maintain the right texture.
• Press the crust firmly: Use a measuring cup or the back of a spoon to pack the crust tightly into the pan. This helps it hold together during baking and after cooling.
• Optional crust variations: If you want to try a different flavor for the crust, you can substitute digestive biscuits or Biscoff cookies for graham crackers. The spiced flavor of these cookies can add an interesting twist.

3. Eggs and Mixing

• Room temperature eggs: Always use eggs that are at room temperature. Cold eggs can cause the batter to seize up, creating a lumpy filling. To bring eggs to room temperature quickly, place them in a bowl of warm water for about 10 minutes.
• Don’t overbeat the eggs: When adding the eggs to the batter, mix on low speed just until they are incorporated. Overbeating can introduce too much air into the mixture, which can cause cracks in the finished cheesecake.

4. Avoiding Cracks

• Water bath for even baking: Using a water bath ensures even baking by maintaining moisture around the cheesecake. It also prevents the edges from cooking faster than the center, which can lead to cracks.
• Low and slow baking: Bake the cheesecake at 325°F (163°C) or even a bit lower. A slow bake helps the cheesecake cook gently and reduces the chance of cracking.
• Cool gradually: When your cheesecake is done, let it cool in the oven with the door slightly ajar for about 1 hour. This prevents a drastic temperature change, which could cause cracks. Then, move it to the fridge to set completely.

5. Berry Topping Adjustments

• Sugar and acidity: Some berries are naturally sweeter (like strawberries), while others are more tart (like raspberries or blackberries). Adjust the sugar in the berry topping accordingly. If you’re using more tart berries, add a bit more sugar or honey to balance the flavors.
• Avoid excess liquid: If using frozen berries for the topping, thaw them completely and drain off any excess liquid before cooking them down to make a sauce or compote. Otherwise, your topping could become too watery.
• Fruit as garnish: For a fresh, visually appealing finish, you can arrange whole or halved berries on top of the cheesecake just before serving. This adds color and texture.

6. Making the Cheesecake Ahead

• Chill overnight: Cheesecake benefits from chilling for at least 4 hours, but for the best flavor and texture, let it sit in the fridge overnight. This allows the flavors to meld and the texture to firm up perfectly.
• Freeze for long-term storage: If you want to prepare the cheesecake in advance, it can be frozen. After baking and cooling, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze it for up to 3 months. When ready to serve, thaw it in the fridge overnight. You can top it with fresh berries before serving.

7. Personalizing Your Cheesecake

• Flavor variations: You can easily switch up the flavor profile of the cheesecake itself. For example, adding lemon zest or a splash of vanilla extract to the batter can enhance the flavor. Some people like to add a small amount of cinnamon or nutmeg to the crust for a hint of warmth.
• Fruit combinations: Experiment with different fruit combinations in the topping. For instance, mix blueberries and raspberries for a more complex berry flavor, or make a strawberry-rhubarb compote for a tart contrast.
• Swirls in the filling: To create a visually stunning cheesecake, you can swirl fruit puree (like strawberry or blueberry) into the filling before baking. Use a skewer or knife to gently swirl the puree, creating a marbled effect.

8. Tools for Success

• Springform pan: A 9-inch springform pan is ideal for cheesecakes because it allows you to easily remove the cheesecake from the pan once it has set. If you don’t have one, you can use a regular cake pan, but be sure to line it with parchment paper to help with removal.
• Food processor: For the crust, a food processor is the easiest way to crush the graham crackers to fine crumbs. If you don’t have one, you can crush them in a Ziploc bag with a rolling pin, though the texture might be less fine.
• Stand mixer or hand mixer: A stand mixer makes it easier to beat the cream cheese and the other ingredients to a smooth consistency, but a hand mixer will also do the job well. Be sure to mix at low speed to avoid incorporating too much air.

Yield: 12

Berry Cheesecake Recipe

Print

heesecake is a dessert that has stood the test of time. Its creamy, tangy filling and rich, buttery crust can be dressed up in countless ways, from chocolate drizzles to fruity toppings. Among all the variations, a Berry Cheesecake is a perennial favorite.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Chill Time 4 hours

Total Time 5 hours 40 minutes

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup unsalted butter, melted
• Pinch of salt
• For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• For the Berry Topping:
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thicker sauce)
• 1/4 cup water (or fruit juice)

Instructions

Step 1: Preparing the Crust

1. Preheat the Oven:
   Start by preheating your oven to 325°F (163°C). This will give it enough time to reach the right temperature while you prepare the crust.
2. Crush the Graham Crackers:
   To make the crust, you’ll need 1 1/2 cups of graham cracker crumbs. If you don’t have pre-made crumbs, crush about 12 graham crackers using a food processor or place them in a resealable bag and use a rolling pin to crush them into fine crumbs.
3. Mix the Dry Ingredients:
   In a medium-sized bowl, combine the graham cracker crumbs with 1/4 cup sugar, 1/2 teaspoon ground cinnamon (if using), and a pinch of salt. Stir the ingredients together until evenly distributed.
4. Add Butter:
   Pour in the 1/2 cup melted butter and mix until all the crumbs are coated and the mixture has the texture of wet sand.
5. Press the Crust:
   Transfer the crumb mixture into a 9-inch springform pan. Press the crumbs down firmly, using the back of a spoon or the bottom of a measuring cup to make the crust even and compact. Be sure to press the crumbs up slightly on the sides of the pan for a taller crust.
6. Bake the Crust:
   Place the pan in the preheated oven and bake for 10 minutes. Once done, remove it from the oven and set it aside to cool while you prepare the filling.

Step 2: Preparing the Cheesecake Filling

1. Beat the Cream Cheese:
   In the bowl of a stand mixer (or using a hand mixer), beat 3 packages of softened cream cheese on medium speed until smooth and creamy, about 3 minutes. You may need to scrape down the sides of the bowl a couple of times to make sure everything is evenly mixed.
2. Add the Sugars:
   Add 3/4 cup granulated sugar and 1/4 cup light brown sugar. Beat until the sugar is fully incorporated into the cream cheese, and the mixture is smooth and fluffy, about 2 minutes.
3. Add the Eggs:
   Reduce the mixer speed to low and add the 3 large eggs one at a time, mixing after each addition. Make sure each egg is fully incorporated before adding the next. Do not overmix, as this can introduce air into the batter and cause cracks during baking.
4. Add Sour Cream and Vanilla:
   Add 1 cup sour cream and 2 teaspoons vanilla extract to the cream cheese mixture. Beat on low until just combined. This helps to create a creamy texture and adds a slight tang to balance the sweetness.
5. Add the Heavy Cream and Flour:
   Pour in 1/2 cup heavy cream and sift in 1 tablespoon all-purpose flour. Add a 1/4 teaspoon of salt to enhance the flavor. Mix on low until smooth.
6. Scrape the Bowl and Mix Again:
   Scrape down the sides of the bowl and mix for a few more seconds to ensure everything is fully combined.

Step 3: Baking the Cheesecake

1. Prepare a Water Bath (Optional but Recommended):
   To prevent cracking and ensure the cheesecake bakes evenly, it’s best to use a water bath. Wrap the outside of the springform pan with a double layer of aluminum foil to prevent water from seeping into the pan. Then, place the pan in a large roasting pan.
2. Pour the Filling:
   Pour the cheesecake batter into the prepared graham cracker crust. Smooth the top with a spatula.
3. Add Water to the Roasting Pan:
   Carefully pour hot water into the roasting pan around the cheesecake pan, filling it about 1 inch high. This creates a steamy environment in the oven, helping the cheesecake cook evenly and reducing the chances of cracking.
4. Bake the Cheesecake:
   Place the pan in the preheated oven and bake for 60 to 70 minutes, or until the edges are set, but the center is still slightly jiggly when you gently shake the pan. The center should not be fully set yet; it will firm up as it cools. If the cheesecake starts to brown on top, loosely cover it with aluminum foil.
5. Cool the Cheesecake in the Oven:
   Turn off the oven once the cheesecake is done, and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking.
6. Chill the Cheesecake:
   After the cheesecake has cooled in the oven, transfer it to the fridge. Let it chill for at least 4 hours, but overnight chilling is preferred for the best texture and flavor.

Step 4: Preparing the Berry Topping

1. Prepare the Berries:
   Use a mixture of fresh berries like blueberries, raspberries, strawberries, and blackberries. You can use fresh or frozen berries, but fresh berries give a better texture and appearance. If using strawberries, hull and slice them into halves or quarters.
2. Make the Berry Sauce:
   In a medium saucepan, combine the mixed berries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Stir to combine. Cook over medium heat until the berries release their juices, about 5 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1/4 cup cold water and add it to the berries. Stir and cook for an additional 2 minutes until thickened.
3. Cool the Sauce:
   Remove the berry sauce from the heat and let it cool to room temperature. Once it’s cooled, you can pour it over the top of the chilled cheesecake.

Step 5: Assembling the Cheesecake

1. Remove the Cheesecake from the Pan:
   Once the cheesecake is fully chilled, remove it from the refrigerator. Run a warm knife around the edges of the pan to loosen the cheesecake, then carefully release the sides of the springform pan.
2. Top with Berry Sauce:
   Spoon the cooled berry sauce over the top of the cheesecake, spreading it evenly across the surface. You can also arrange the whole berries on top for a more visually appealing presentation.
3. Garnish (Optional):
   Garnish the cheesecake with additional fresh berries or a few mint leaves for added color and freshness. A drizzle of honey or a dusting of powdered sugar also adds a nice touch.
4. Serve:
   Slice the cheesecake with a sharp knife, dipping the knife in hot water between cuts for clean slices. Serve the cheesecake chilled for the best texture.

Notes

1. Cream Cheese Quality

• Choose full-fat cream cheese: For the creamiest texture, avoid using reduced-fat or fat-free cream cheese. Full-fat cream cheese provides the richness and smoothness that make the filling so decadent.
• Soften the cream cheese: It’s crucial to soften the cream cheese before mixing it into the batter. Cold cream cheese can cause lumps, leading to a less smooth texture. Allow it to sit at room temperature for at least 1 hour.

2. Perfect Crust

• Crust Texture: The graham cracker crust should be firm and even. If you want a thicker crust, you can increase the amount of graham cracker crumbs by 1/4 cup, but be sure to also increase the butter to maintain the right texture.
• Press the crust firmly: Use a measuring cup or the back of a spoon to pack the crust tightly into the pan. This helps it hold together during baking and after cooling.
• Optional crust variations: If you want to try a different flavor for the crust, you can substitute digestive biscuits or Biscoff cookies for graham crackers. The spiced flavor of these cookies can add an interesting twist.

3. Eggs and Mixing

• Room temperature eggs: Always use eggs that are at room temperature. Cold eggs can cause the batter to seize up, creating a lumpy filling. To bring eggs to room temperature quickly, place them in a bowl of warm water for about 10 minutes.
• Don’t overbeat the eggs: When adding the eggs to the batter, mix on low speed just until they are incorporated. Overbeating can introduce too much air into the mixture, which can cause cracks in the finished cheesecake.

4. Avoiding Cracks

• Water bath for even baking: Using a water bath ensures even baking by maintaining moisture around the cheesecake. It also prevents the edges from cooking faster than the center, which can lead to cracks.
• Low and slow baking: Bake the cheesecake at 325°F (163°C) or even a bit lower. A slow bake helps the cheesecake cook gently and reduces the chance of cracking.
• Cool gradually: When your cheesecake is done, let it cool in the oven with the door slightly ajar for about 1 hour. This prevents a drastic temperature change, which could cause cracks. Then, move it to the fridge to set completely.

5. Berry Topping Adjustments

• Sugar and acidity: Some berries are naturally sweeter (like strawberries), while others are more tart (like raspberries or blackberries). Adjust the sugar in the berry topping accordingly. If you’re using more tart berries, add a bit more sugar or honey to balance the flavors.
• Avoid excess liquid: If using frozen berries for the topping, thaw them completely and drain off any excess liquid before cooking them down to make a sauce or compote. Otherwise, your topping could become too watery.
• Fruit as garnish: For a fresh, visually appealing finish, you can arrange whole or halved berries on top of the cheesecake just before serving. This adds color and texture.

6. Making the Cheesecake Ahead

• Chill overnight: Cheesecake benefits from chilling for at least 4 hours, but for the best flavor and texture, let it sit in the fridge overnight. This allows the flavors to meld and the texture to firm up perfectly.
• Freeze for long-term storage: If you want to prepare the cheesecake in advance, it can be frozen. After baking and cooling, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze it for up to 3 months. When ready to serve, thaw it in the fridge overnight. You can top it with fresh berries before serving.

7. Personalizing Your Cheesecake

• Flavor variations: You can easily switch up the flavor profile of the cheesecake itself. For example, adding lemon zest or a splash of vanilla extract to the batter can enhance the flavor. Some people like to add a small amount of cinnamon or nutmeg to the crust for a hint of warmth.
• Fruit combinations: Experiment with different fruit combinations in the topping. For instance, mix blueberries and raspberries for a more complex berry flavor, or make a strawberry-rhubarb compote for a tart contrast.
• Swirls in the filling: To create a visually stunning cheesecake, you can swirl fruit puree (like strawberry or blueberry) into the filling before baking. Use a skewer or knife to gently swirl the puree, creating a marbled effect.

8. Tools for Success

• Springform pan: A 9-inch springform pan is ideal for cheesecakes because it allows you to easily remove the cheesecake from the pan once it has set. If you don’t have one, you can use a regular cake pan, but be sure to line it with parchment paper to help with removal.
• Food processor: For the crust, a food processor is the easiest way to crush the graham crackers to fine crumbs. If you don’t have one, you can crush them in a Ziploc bag with a rolling pin, though the texture might be less fine.
• Stand mixer or hand mixer: A stand mixer makes it easier to beat the cream cheese and the other ingredients to a smooth consistency, but a hand mixer will also do the job well. Be sure to mix at low speed to avoid incorporating too much air.