Fresh Berry Cheesecake
Indulge in the perfect harmony of fruity sweetness and creamy decadence with our Raspberry and Blueberry Cheesecake. This delightful dessert marries the lusciousness of a classic cheesecake with the vibrant flavors of fresh raspberries and blueberries. Each velvety bite offers a symphony of tastes and textures, from the buttery graham cracker crust to the rich cheesecake filling infused with a hint of raspberry. Topped with a delightful blend of raspberry and blueberry sauce, this cheesecake is not only visually stunning but also a true celebration of the berry season. It's an irresistible treat that will leave your taste buds dancing with delight."
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:
4 (8-ounce) packages of cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup raspberry puree (made from fresh or frozen raspberries)
For the Raspberry and Blueberry Topping:
1 cup fresh or frozen raspberries
1 cup fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Whipped cream (optional)
1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
2. Prepare the Crust:
In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. You can use the bottom of a glass to help pack it down evenly.
Bake the crust in the preheated oven for 10 minutes. Remove it and let it cool while you prepare the filling.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.
Gradually add 1 1/4 cups granulated sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined.
Stir in the sour cream, heavy cream, and raspberry puree until the mixture is smooth.
4. Assemble and Bake:
Pour the cheesecake filling over the baked crust in the springform pan.
Tap the pan on the counter to remove any air bubbles.
Place the pan on a baking sheet and bake in the preheated oven for about 45-55 minutes, or until the edges are set, but the center still jiggles slightly.
5. Cool and Chill:
Turn off the oven and leave the cheesecake inside for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
6. Prepare the Raspberry and Blueberry Topping:
In a saucepan, combine the fresh or frozen raspberries, fresh or frozen blueberries, 1/4 cup granulated sugar, lemon juice, and water.
Cook over medium heat until the berries break down and the mixture thickens slightly.
If needed, you can thicken the sauce with the cornstarch-water mixture.
Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
Drizzle the raspberry and blueberry topping over the cheesecake.
8. Garnish and Serve:
Garnish the cheesecake with fresh raspberries and fresh blueberries for a burst of color and flavor.
Add a dollop of whipped cream if desired.
Enjoy your homemade Raspberry and Blueberry Cheesecake—a delightful dessert that combines the sweetness of raspberries and blueberries with a velvety cheesecake filling. Perfect for any special occasion or when you want to treat yourself to something truly delicious!