Indulge in the perfect balance of creamy and fruity with this Berry Cheesecake Recipe! With a buttery, crunchy crust, smooth and rich cream cheese filling, and a vibrant topping of fresh berries, this dessert is both elegant and irresistible. Whether you’re serving it at a family gathering or enjoying a quiet treat at home, this cheesecake is sure to impress. Easy to make and wonderfully flavorful, it’s the ultimate way to celebrate any occasion—or just satisfy a sweet craving!
Ingredients to Make Berry Cheesecake Recipe
For the crust:
- biscuits, crushed
- unsalted butter, melted
For the filling:
- cream cheese, softened
- sugar
- eggs
- vanilla extract
- sour cream or heavy cream
For the berry topping:
- mixed berries (blueberries, raspberries)
- sugar
- lemon juice
- cornstarch (optional, for thicker topping)
How to Make Berry Cheesecake Recipe
- Prepare the crust:
- Preheat the oven to 325°F (160°C).
- Mix crushed biscuits and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then let cool.
- Make the filling:
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs one at a time, then add vanilla and sour cream/heavy cream.
- Pour the filling over the cooled crust and smooth the top.
- Bake the cheesecake:
- Bake at 325°F (160°C) for 45–50 minutes, until the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 10 minutes to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare the berry topping:
- In a small saucepan, combine berries, sugar, and lemon juice.
- Cook over medium heat for 5–7 minutes until berries soften.
- (Optional) Mix cornstarch with a little water and stir in to thicken.
- Cool slightly and pour over the chilled cheesecake.
- Garnish with berries and mint.
- Serve and enjoy!
- Slice the cheesecake and serve with fresh berries if desired.
Berry Cheesecake Recipe
FAQ – Berry Cheesecake
1. Can I use frozen berries instead of fresh?
Yes! Frozen berries work perfectly. There’s no need to thaw them first—just cook them slightly longer for the topping.
2. How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and do not overbake. The center should still be slightly jiggly when you turn off the oven.
3. How long should I chill the cheesecake?
For best results, refrigerate it for at least 4 hours, but overnight is even better.
4. Can I make this cheesecake ahead of time?
Absolutely! It can be made 1–2 days in advance and stored covered in the refrigerator.
5. How should I store leftovers?
Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
6. Can I freeze berry cheesecake?
Yes. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
7. Can I make this recipe gluten-free?
Yes, simply use gluten-free cookies or graham crackers for the crust.
Berry Cheesecake Recipe
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Berry Cheesecake Recipe
Berry Cheesecake Recipe
Ingredients
For the crust:
- 1½ cups biscuits, crushed)
- ½ cup unsalted butter, melted
For the filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup ½ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or heavy cream
For the berry topping:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (optional, for thicker topping)
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed biscuits and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and mix well.Beat in eggs one at a time, then add vanilla and sour cream/heavy cream.Pour the filling over the cooled crust and smooth the top.
- Bake at 325°F (160°C) for 45–50 minutes, until the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for 10 minutes to prevent cracking.
- Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine berries, sugar, and lemon juice.Cook over medium heat for 5–7 minutes until berries soften.
- Mix cornstarch with a little water and stir in to thicken.Cool slightly and pour over the chilled cheesecake.Garnish with berries and mint.
- Serve and enjoy!Slice the cheesecake and serve with fresh berries if desired.
