Description
This Vanilla Berry Cheesecake is a delicious dessert that combines a velvety filling with fresh mixed berries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup strawberries, halved
- ¾ cup blueberries
- ¾ cup raspberries
- ½ cup berry preserves (raspberry, strawberry, or mixed)
- 1 tablespoon lemon juice
- Powdered sugar (optional)
- Fresh mint leaves (for garnish)
Instructions
- Begin by creating the base for your cheesecake — the graham cracker crust. In a medium mixing bowl, combine 1 ½ cups of graham cracker crumbs with ¼ cup of granulated sugar and 6 tablespoons of melted unsalted butter. Use a fork to mix these ingredients until they are well blended and the mixture resembles wet sand. Next, firmly press this mixture into the bottom of your lined 9-inch springform pan in an even layer. Baking the crust at 325°F for about 10 minutes will help it set and develop a delicious golden color. Once baked, remove it from the oven and allow it to cool completely while you prepare the cheesecake filling.
- In a large mixing bowl, beat 16 ounces of softened cream cheese with ¾ cup of granulated sugar using an electric mixer until it becomes smooth and creamy. Add the eggs one by one, mixing just until combined after each addition. Then, blend in 1 teaspoon of vanilla extract, followed by 1 cup of sour cream and ½ cup of heavy cream. Continue mixing until the batter is silky smooth with no lumps.
- Pour the cheesecake batter over the cooled graham cracker crust and spread it out evenly. Place the springform pan in the preheated oven and bake for 40–45 minutes, or until the edges are set and the center slightly jiggles when you gently shake the pan. After the baking time, turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for about an hour.
- After the hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or preferably overnight. When you’re ready to serve, prepare the glossy topping by gently heating ½ cup of berry preserves and 1 tablespoon of lemon juice over low heat until smooth. Let it cool slightly, then spoon this mixture over the chilled cheesecake. Finally, decorate the top with fresh strawberries, blueberries, and raspberries. Enjoy your beautiful Berry Cheesecake!
Notes
Chilling the cheesecake overnight enhances the flavors.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 380 kcal
- Sodium: 220 mg
- Protein: 6 g