This Blackberry Raspberry Cheesecake is a fruity delight! Creamy cheese blends perfectly with sweet blackberries and raspberries, making every bite burst with flavor.
The colors are so pretty, it’s like a dessert rainbow! I love serving it at gatherings—everyone always asks for seconds. Plus, it’s super easy to whip up. Yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you’re gluten-free, you can use gluten-free graham crackers or crushed nuts as an alternative. I find that crushed almonds add a nice flavor!
Cream Cheese: It’s essential for that creamy texture. Full-fat works best, but you can substitute with Neufchâtel cheese for a lower-fat option. Some people really like using mascarpone for a unique twist!
Sour Cream: Adds richness and tang. You can swap it for Greek yogurt if you’re looking for a lighter option. Just make sure to use plain yogurt.
Blackberries and Raspberries: Fresh berries are amazing, but frozen berries work too—just thaw and drain them first. If you’re missing one type of berry, feel free to use just one or mix it with strawberries for a different flavor.
How Do You Ensure a Creamy Texture for Your Cheesecake?
Getting that lovely creamy cheesecake texture is all about preparation! Here are tips to ensure success:
- Make sure cream cheese is at room temperature for easy mixing without lumps.
- Beat the mixture on low to avoid incorporating too much air, which can cause cracks.
- Don’t over-mix after adding eggs – mix until just combined.
- The water bath is crucial. It helps cook the cheesecake evenly and keeps it moist, preventing cracks.
- Let it cool gradually in the oven after baking—it helps prevent cracks and keeps a nice texture.
Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Blackberry Raspberry Topping:
- 1 cup blackberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Whipped cream (optional)
- Extra fresh blackberries
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes to prepare, plus roughly 1 hour of baking time and at least 4 hours or overnight to chill. In total, you’ll want to set aside about 5 hours (or even longer if you can!) from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to keep water from leaking in. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined. Press this mixture evenly into the bottom of the pan. Bake for about 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until it’s all smooth and creamy. Make sure there are no lumps. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until just combined.
3. Assemble and Bake:
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Next, place the springform pan inside a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the pan—this is your water bath which helps the cheesecake cook evenly. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. After baking, turn off the oven, crack the door open a bit, and let the cheesecake sit in the oven for 1 hour.
4. Chill the Cheesecake:
Carefully remove the cheesecake from the oven and the water bath, and let it cool to room temperature. Once cool, refrigerate it for at least 4 hours (or overnight if you can wait!).
5. Prepare the Topping:
For the blackberry raspberry topping, combine the blackberries, raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes until the berries are soft and juicy. Then, stir in the cornstarch slurry and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool.
6. Assemble and Serve:
Once the cheesecake has chilled, spoon the berry topping over the cake evenly. For a beautiful finish, garnish with whipped cream and extra fresh blackberries. Cut into slices and enjoy your delicious, homemade blackberry raspberry cheesecake!
Every slice is full of creamy goodness topped with lovely, fruity flavors—it’s sure to impress!
Can I Use Different Types of Berries?
Absolutely! While blackberries and raspberries are perfect for this recipe, you can swap them for strawberries, blueberries, or any combination of your favorite berries. Just be sure to adjust the sugar based on the sweetness of the berries you use!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the fridge for up to 5 days. To maintain its texture, avoid leaving it uncovered.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is great for making ahead. You can prepare it a day or two in advance and keep it refrigerated until you’re ready to serve it. Just add the topping right before serving for the best presentation!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that provides a similar tangy flavor and creamy texture. Just use plain yogurt for the best results.
