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How to Make the Best Blackberry Raspberry Cheesecake
This Blackberry Raspberry Cheesecake is a rich, creamy, and fruity dessert that perfectly balances tart berries with luscious cream cheese filling. A buttery graham cracker crust complements the smooth cheesecake, while a homemade blackberry-raspberry topping adds a gorgeous finish.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- For the Berry Topping:
- 1 cup blackberries
- 1 cup raspberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Prepare the Crust
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing after each.
- Mix in sour cream, vanilla, and lemon juice until smooth.
- Bake the Cheesecake
- Pour the batter over the cooled crust.
- Bake for 50-55 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).
- Make the Berry Topping
- In a saucepan, heat blackberries, raspberries, sugar, and lemon juice over medium heat.
- In a small bowl, mix cornstarch and water; stir into the berry mixture.
- Cook until thickened (5-7 minutes), then let cool.
- Assemble And Serve
- Pour the cooled berry topping over the cheesecake.
- Garnish with fresh berries, slice, and enjoy!
Notes
- Make it gluten-free: Use gluten-free graham crackers for the crust.
- Want extra tang? Add a bit more lemon juice to the filling!
- Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 400kcalCarbohydrates: 45gProtein: 6gFat: 24g