Blackberry Raspberry Cheesecake
A creamy and fruity cheesecake topped with fresh blackberries and raspberries, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs For the base of the cheesecake.
- 0.5 cups granulated sugar Sweetener for the crust.
- 0.33 cups unsalted butter, melted To bind the crust ingredients.
Cheesecake Filling
- 16 oz cream cheese, softened Ensure it's room temperature for easy mixing.
- 0.75 cups granulated sugar Sweetener for the filling.
- 2 large eggs Binder for the cheesecake.
- 1 tsp vanilla extract For extra flavor.
- 1 tsp lemon juice Adds brightness to the filling.
Berry Topping
- 1 cup fresh blackberries Main ingredient for the topping.
- 1 cup fresh raspberries Main ingredient for the topping.
- 0.25 cups granulated sugar To sweeten the berry mixture.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 0.5 cups sugar, and melted butter. Mix until it resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling
- In another large bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the 0.75 cups sugar, mixing until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon juice until everything is silky smooth.
- Pour the cheesecake filling over the prepared crust and spread it evenly.
- Bake for about 55-60 minutes until the center is set but slightly jiggly.
Berry Topping
- In a small saucepan over medium heat, combine the blackberries, raspberries, and 0.25 cups sugar.
- Cook for about 5 minutes, stirring gently until the berries break down slightly.
- Set aside to cool.
Chill & Serve
- Once the cheesecake has finished baking, turn off the oven and crack the door open to cool for about an hour.
- Refrigerate for at least 4 hours or overnight.
- Pour the berry mixture over the cheesecake just before serving.
- Slice and enjoy!
Notes
For best results, use room temperature cream cheese and avoid overbaking. The longer the cheesecake chills, the better the flavors meld together.