This blackberry raspberry cheesecake is a sweet and tangy delight! With a creamy filling and a buttery crust, it’s bursting with fruity flavors that everyone will love.
Honestly, I can’t resist sneaking extra pieces of this treat. The mix of blackberries and raspberries makes it feel fancy, but it’s super easy to make at home!
Key Ingredients & Substitutions
Graham Crackers: The crust is essential, and graham crackers are the go-to. If you’re looking for gluten-free options, crushed nuts or gluten-free cookies can work too!
Cream Cheese: This provides the creamy texture. Instead of regular cream cheese, try using Neufchâtel for a lighter option. Vegan cream cheese can work for a dairy-free alternative.
Fresh Berries: Blackberries and raspberries give bright flavors. If they’re out of season, frozen berries can be used; just reduce the sugar in the sauce since they’re sometimes sweeter!
Sour Cream: It adds creaminess and tang. Substitute with Greek yogurt for a similar taste and thicker texture.
How to Avoid Cracks in Your Cheesecake?
To get a smooth, crack-free cheesecake, follow these tips:
- Make sure your cream cheese is at room temperature before mixing. This helps create a lump-free filling.
- Avoid overmixing once you add the eggs. This can incorporate too much air that causes cracks.
- After baking, let the cheesecake cool in the oven with the door slightly open. This gentle cooling helps prevent drastic temperature changes.
- Chilling in the fridge is key! Allow it to chill for at least 4 hours or overnight for the best results.
Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
For the Blackberry Raspberry Sauce and Topping:
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch (optional, for thickening)
For Garnish:
- Whipped cream
- Fresh blackberries
- Fresh mint leaves (optional)
How Much Time Will You Need?
This cheesecake will take about 15 minutes for preparation, followed by 1 hour of baking. Plan to chill it for at least 4 hours (or overnight) for the best results. Total time is approximately 5 hours, including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (162°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is mixed well and looks like wet sand. Take a 9-inch springform pan and press this mixture firmly into the bottom. Bake for about 10 minutes until it’s lightly golden, and then take it out to cool while working on the filling.
2. Make the Cheesecake Filling:
In a large bowl, add the softened cream cheese. Using an electric mixer, beat it until it’s creamy and smooth, which should take about 2-3 minutes. Then, add granulated sugar and vanilla extract, mixing until combined. Next, add each egg one at a time, mixing just until blended after each addition to avoid overmixing. Finally, blend in the sour cream and flour gently until fully incorporated.
3. Pour Filling and Bake:
Pour your cheesecake filling over the cooled crust in the springform pan. Then, place this pan on a baking sheet (to catch any drips) and bake in the oven for 55-65 minutes. You’ll know it’s done when the edges look set, but the center still has a slight jiggle. After baking, turn off the oven, crack the door open, and leave the cheesecake inside for another hour. This helps it cool down slowly without cracks.
4. Chill the Cheesecake:
Once the hour is up, remove the cheesecake and let it cool completely at room temperature. Afterward, cover it and place it in the refrigerator for at least 4 hours; overnight is even better if you can wait!
5. Prepare the Berry Sauce:
In a small saucepan, combine the blackberries, raspberries, sugar, lemon juice, and water. Cook this mixture over medium heat, stirring gently until the berries release their juices and the sugar dissolves (around 5-7 minutes). If you want a thicker sauce, mix cornstarch with a tablespoon of water and stir it in to thicken the sauce slightly. Remove from heat once it’s ready and let it cool.
6. Serve:
Once your cheesecake has chilled and you’re ready to serve, drizzle the blackberry raspberry sauce over the top. Add some fresh blackberries and a swirl of whipped cream for an extra touch. A mint leaf can brighten things up beautifully!
7. Enjoy!
Dig in and savor each creamy wedge of your homemade blackberry raspberry cheesecake!
Can I Use Other Berries for the Sauce?
Absolutely! You can substitute the blackberries and raspberries with strawberries, blueberries, or a mix of your favorite berries. Just adjust the sugar based on the sweetness of the berries you choose.
How Do I Know When the Cheesecake is Done Baking?
The edges should be set, while the center should still have a slight jiggle. It’s important not to overbake, as this can lead to cracks in your cheesecake. Remember, it will continue to cook as it cools!
Can I Make This Cheesecake Gluten-Free?
Yes! To make it gluten-free, use gluten-free graham cracker crumbs or substitute with crushed nuts or gluten-free cookies for the crust. Just check the labels on other ingredients as well!
How Should I Store Leftovers?
Store any leftover cheesecake in the refrigerator, covered tightly, for up to 5 days. You can also freeze it! Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge before serving.
