This Blackberry Raspberry Cheesecake is a fruity twist on a classic dessert. With creamy cheesecake filling and a berry topping, it’s both smooth and bursting with flavor!
I love that it looks as good as it tastes, perfect for impressing guests or just treating yourself. Plus, it’s an easy way to enjoy fresh berries anytime! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the crunch for your crust. If you’re out, you can use digestive biscuits or even crushed nuts for a gluten-free option!
Cream Cheese: This is the base of your cheesecake, providing the creamy texture. If you want a lighter version, consider using light cream cheese, but it may affect the flavor slightly.
Blackberries and Raspberries: Fresh berries are best for flavor. If they’re out of season, frozen berries work too! Just thaw and drain excess liquid before cooking.
Sour Cream & Heavy Cream: These add richness. You can substitute Greek yogurt for sour cream or use a mix of milk and butter in place of heavy cream if you’re looking to lighten it up.
How Do You Bake the Perfect Cheesecake?
Baking a cheesecake can be tricky, but following a few key steps will help you get it just right. The water bath is essential for even cooking and preventing cracks.
- Wrap the bottom of the springform pan with foil to prevent water from leaking in.
- Don’t overmix the filling; this can introduce too much air and cause cracks.
- After baking, let it cool gradually. Leaving it in the oven with the door ajar allows it to settle without sudden temperature changes.
Patience is key when cooling! It’s best to let the cheesecake chill in the fridge for at least four hours, but overnight is even better for developing flavor.
Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup 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
- 1/4 cup heavy cream
For the blackberry raspberry topping:
- 1 cup blackberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp cold water
For decoration:
- Whipped cream
- Whole blackberries
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation time and roughly 1 hour for baking. After baking, you’ll need to let the cheesecake cool and then refrigerate for at least 4 hours or overnight for the best results. So, overall, it’s a mix of active and passive time but worth the wait!
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is evenly combined. Next, press this mixture firmly into the bottom of a 9-inch springform pan to form a nice, even layer. Bake the crust for 10 minutes, then take it out and let it cool a bit while you work on the filling.
2. Make the cheesecake filling:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s nice and smooth. Then, add the sugar and vanilla extract, mixing well again. Next, add the eggs one at a time, making sure to beat on low speed after each addition until just blended. Finally, mix in the sour cream and heavy cream until everything is fully incorporated and creamy.
3. Bake the cheesecake:
Pour the filling over the cooled crust in the springform pan. To help the cheesecake cook evenly and prevent cracking, place the pan in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the springform pan. Bake for about 55-65 minutes. You know it’s done when the edges are set and the center has a slight jiggle. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Once it’s cooled down to room temperature, pop it into the fridge for at least 4 hours, or overnight for the best flavor and texture.
4. Prepare the blackberry raspberry topping:
In a small saucepan, mix together the blackberries, raspberries, sugar, and lemon juice. Cook them over medium heat, stirring occasionally, until the berries break down and start releasing their juices—this should take about 5-7 minutes. To thicken it up, stir in the cornstarch mixture and continue to cook for another 1-2 minutes until it’s thick and bubbly. Remove from heat and let it cool.
5. Assemble and serve:
Once the cheesecake is chilled, spread the cooled berry topping evenly over the top. For some extra flair, you can pipe or dollop whipped cream on top and garnish with whole blackberries. Slice it up and serve chilled. Enjoy your delicious Blackberry Raspberry Cheesecake!
Can I Use Different Types of Berries?
Absolutely! Feel free to customize the topping with your favorite berries, such as strawberries, blueberries, or blackcurrants. Just keep the same quantity for a balanced flavor.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or cottage cheese for a similar tangy flavor and creamy texture.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Just let it thaw in the fridge overnight before serving!
Why is My Cheesecake Cracking?
Cracking can happen due to a few reasons, like overmixing or baking at too high of a temperature. To prevent this, make sure you mix the filling until just smooth and always bake in a water bath for even heat distribution.
