This Blackberry Raspberry Cheesecake is a sweet treat with a creamy filling and a crunchy crust. The mix of berries gives it a delicious pop of flavor that you just can’t resist!
Honestly, every bite feels like a party in your mouth! I love serving it to friends and watching their eyes light up with joy. It’s a fun dessert that brightens up any gathering!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for a classic cheesecake crust. If you don’t have them, try using crushed vanilla wafers or digestive biscuits for a different flavor.
Cream Cheese: The star of the filling! Full-fat cream cheese gives the best texture. If you want something lighter, you could use Neufchâtel cheese, which has less fat but similar taste.
Sour Cream: This adds creaminess and tang. Greek yogurt can be a great substitute, giving a similar taste and texture, perfect if you’re looking for a healthier option.
Fresh Berries: Blackberries and raspberries add vibrant color and taste. If they’re out of season, you can use frozen berries but thaw and drain them first to avoid excess liquid.
How Do You Get a Creamy, Perfect Cheesecake?
The key to a smooth cheesecake is mixing the ingredients correctly. Beat the cream cheese until it’s creamy and free of lumps before adding other ingredients. Add eggs one at a time, mixing only until combined. Overmixing can lead to cracks, so go gently!
- Use room temperature cream cheese for easier mixing.
- When adding eggs, mix each one until just combined.
- After baking, let the cheesecake cool gradually in the oven—this helps prevent cracking as it cools.
Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 oz (680 g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blackberries
- 1/2 cup fresh raspberries
For the Berry Swirl Sauce:
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Garnish:
- Fresh blackberries
- Fresh mint leaves (optional)
How Much Time Do You Need?
You’ll need about 25 minutes to prep and 1 hour for baking, plus chilling time. Make sure to refrigerate the cheesecake for at least 4 hours, but letting it sit overnight is even better for the flavors to deepen. In total, plan for about 5 hours for the cheesecake to be ready!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Take a 9-inch springform pan and lightly grease it or line the bottom with parchment paper to ensure easy removal later.
2. Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together with a fork until the crumbs are well coated in the butter. Press this mixture firmly into the bottom of the springform pan to create a solid crust. Pop the pan into the fridge to chill while you make the filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese. Beat it using an electric mixer until it becomes smooth and creamy. Then, add in the granulated sugar and continue beating until well combined. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and sour cream until the mixture is nice and smooth. Finally, gently fold in the blackberries and raspberries.
4. Layer the Cheesecake:
Take half of the filling and pour it over the chilled crust in the springform pan. Spread it out evenly. Now, for the berry swirl sauce! In a small saucepan, combine the blackberries, raspberries, sugar, and lemon juice. Cook this mixture over medium heat, stirring occasionally, until the berries breakdown and it thickens up a little (about 5-7 minutes). Let it cool slightly, then spoon half of this sauce over the cheesecake filling. Use a knife or skewer to swirl it gently through the filling.
5. Bake the Cheesecake:
Pour the remainder of the cheesecake filling on top and drizzle with the remaining berry sauce, swirling again if you like. Place your cheesecake in the preheated oven and bake for 50 to 60 minutes, until the center is slightly jiggly but mostly set.
6. Cool and Chill:
Once done baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. After that, let it cool completely on a wire rack before transferring it to the fridge. Chill for at least 4 hours or preferably overnight.
7. Serve and Enjoy:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Garnish with fresh blackberries and mint leaves if you desire. Slice it up, and behold the creamy, berry-filled delight!
Each bite of this cheesecake captures the essence of sunny days and sweet berries – enjoy!
Can I Use Other Berries Besides Blackberries and Raspberries?
Absolutely! Feel free to mix and match with your favorite berries like strawberries or blueberries. Just keep in mind that the sweetness and flavor may vary slightly with different fruits.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy it later, simply take it out and let it come to room temperature, or enjoy it chilled!
Can I Freeze This Cheesecake?
Yes, this cheesecake freezes well! After it has completely cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before slicing.
What Should I Do If My Cheesecake Cracks?
Don’t worry if it cracks! Once it’s chilled and garnished, those cracks are less noticeable. To help prevent cracking in the future, try baking the cheesecake in a water bath or don’t overmix after adding the eggs.
