Description
A magical twist on the classic berry cheesecake—creamy vanilla filling, buttery graham crust, and a rainbow of fresh berries that make this dessert as stunning as it is delicious.
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
Instructions
- Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan to form a firm crust. Bake for 10 minutes and let cool completely.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing until just combined. Stir in vanilla extract, sour cream, and heavy cream until silky.
- Pour filling over the cooled crust and smooth the top. Bake 40–45 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool 1 hour.
- Refrigerate for at least 4 hours or overnight until fully set.
- In a small saucepan, warm berry preserves with lemon juice until smooth. Cool slightly, then spoon over chilled cheesecake. Arrange fresh berries and garnish with mint and powdered sugar.
Notes
- Ensure cream cheese is at room temperature for a smooth texture.
- Avoid overmixing to prevent cracks.
- Use a water bath for extra creaminess.
- Chill overnight for best flavor and texture.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg