Description

This Blackberry Raspberry Cheesecake is a decadent and refreshing dessert that brings together the tang of fresh berries and the richness of creamy cheesecake. The fruity topping pairs beautifully with the smooth, velvety filling, creating the perfect balance of sweet and tart. Perfect for summer gatherings, special occasions, or anytime you want to indulge in a delicious homemade treat!

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon (optional)
1/2 cup unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1/4 cup heavy cream

For the Berry Topping

1 cup blackberries
1 cup raspberries
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon cornstarch (optional, for thickening)
1/4 cup water

Instructions

Preheat the oven to 325°F (163°C).
Make the crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Bake for 8-10 minutes, then remove and allow to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition.
Gradually mix in the sour cream, flour, and heavy cream. Beat until everything is well incorporated and the batter is smooth.
Assemble the cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan on the counter to remove any air bubbles.
Bake the cheesecake: Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the berry topping: In a small saucepan, combine the blackberries, raspberries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring occasionally. If you want a thicker topping, mix the cornstarch with 1 tablespoon of water, then add it to the berries and cook for an additional 1-2 minutes until the sauce thickens.
Let the berry topping cool before spooning it over the chilled cheesecake.
Serve and enjoy: Once the cheesecake has chilled and the topping is ready, slice and serve this creamy, berry-filled dessert!

Notes

For a smoother texture, you can strain the berry topping to remove seeds before topping the cheesecake.
This cheesecake can be stored in the refrigerator for up to 5 days, but it’s best enjoyed within 2-3 days for maximum freshness.
You can make the crust with other cookies, like chocolate wafers or digestive biscuits, for a different flavor twist.

Prep Time: 20 minutes (not including chilling time)
Cook Time: 60 minutes (for cheesecake) + 15 minutes (for topping)
Category: Dessert, Cheesecake
Method: Baked
Cuisine: American

Keywords: Blackberry raspberry cheesecake, berry cheesecake, cheesecake with berries, summer cheesecake, creamy cheesecake, homemade cheesecake, fruity cheesecake