Very few desserts can rival the creamy, tangy, and sweet symphony of a perfectly baked cheesecake, especially when it’s adorned with a vibrant mixed berry topping. This recipe is your ticket to impressing guests or treating yourself to a slice of heaven.
Why This Recipe Works
- The combination of cream cheese and sour cream ensures a rich, creamy texture that’s hard to resist.
- Using a water bath method prevents cracks, giving you that flawless cheesecake surface every time.
- The mixed berry topping adds a fresh, tangy contrast to the sweet, creamy base, balancing flavors perfectly.
- Gradual cooling in the oven minimizes shrinkage, keeping your cheesecake looking as good as it tastes.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup sugar (for berry topping)
- 1 tbsp lemon juice
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Start by preheating your oven to 325°F. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling
Using an electric mixer, beat the softened cream cheese and 1 cup sugar on medium speed until smooth. Add the vanilla extract, then the eggs one at a time, mixing just until combined. Stir in the sour cream until the mixture is uniform. Pour this over the cooled crust.
Bake the Cheesecake
Wrap the outside of the springform pan in aluminum foil to prevent water seepage. Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for about 1 hour and 10 minutes, or until the center is almost set.
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Then, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Prepare the Berry Topping
In a saucepan, combine the mixed berries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 10 minutes. Let it cool, then spread over the chilled cheesecake before serving.
Tips and Tricks
For the smoothest filling, make sure all your ingredients are at room temperature before starting. This prevents lumps and ensures a silky texture. When baking, avoid opening the oven door too often, as sudden temperature changes can cause the cheesecake to crack. For the berry topping, you can adjust the sugar based on the sweetness of your berries. If you’re short on time, a quick berry sauce can be made by simply mashing fresh berries with a bit of sugar and lemon juice, no cooking required.
Recipe Variations
- Chocolate Lover’s Dream: Add 1/2 cup melted chocolate to the cheesecake batter for a chocolatey twist.
- Lemon Berry: Incorporate the zest of one lemon into the cheesecake batter for a citrusy kick.
- Nutty Crust: Substitute half of the graham cracker crumbs with ground almonds for a nuttier crust.
- Individual Servings: Bake the cheesecake in muffin tins for adorable personal-sized desserts.
Frequently Asked Questions
Can I use frozen berries for the topping?
Absolutely! Frozen berries work just as well as fresh for the topping. Just thaw them first and drain any excess liquid to prevent a runny sauce. You might need to cook them a bit longer to achieve the desired thickness.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still jiggles slightly when gently shaken. It will continue to set as it cools. Overbaking can lead to a dry texture, so it’s better to err on the side of underbaking.
Can I make this cheesecake gluten-free?
Yes, simply replace the graham cracker crumbs with a gluten-free alternative, such as gluten-free cookie crumbs or almond flour mixed with a bit of sugar and butter for the crust.
Summary
This mixed berry cheesecake is a showstopper dessert that combines a creamy, tangy filling with a sweet and slightly tart berry topping. Perfect for any occasion, it’s sure to impress with its beautiful appearance and delicious flavor.
