This Blackberry Raspberry Cheesecake is a sweet treat that mixes creamy cheesecake with juicy berries. The bright purple color is sure to impress anyone!
I love how the tangy berries balance the rich cheesecake. Plus, making it is a fun way to use fresh fruit. You might even find yourself sneaking extra slices! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for the crust, giving it a nice crunch. If you don’t have graham crackers, try using digestive biscuits or crushed vanilla wafers instead.
Cream cheese: A must for that creamy cheesecake texture. If you’re looking for a lower-fat option, you can use reduced-fat cream cheese or make it vegan with cashew cream or a store-bought dairy-free alternative.
Blackberries and raspberries: These berries add bright flavor and color. You can substitute with other berries like strawberries or blueberries if you prefer. You can also use frozen berries for convenience.
Sour cream: This adds creaminess and a bit of tang. Plain Greek yogurt is a great substitute if you’re looking for a healthier option. Just make sure it’s thick enough!
How Do I Prevent My Cheesecake From Cracking?
Cracks in a cheesecake can be frustrating, but they are often avoidable with a few easy steps:
- Make use of a water bath: This keeps the cheesecake moist while baking. It helps regulate the temperature and prevents the surface from baking too quickly.
- Don’t overmix: When adding eggs and other ingredients, mix just until combined. Overmixing introduces too much air, which can cause cracks.
- Cool it gradually: Turn off the oven when it’s done, crack the door, and let it sit for an hour. This gradual cooling helps prevent sudden temperature changes that can lead to cracks.
Using these tips will help you create a beautifully smooth cheesecake. Enjoy every slice!
How to Make a Delicious Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Blackberry Raspberry Sauce:
- 1 cup blackberries (fresh or frozen)
- 1 cup raspberries (fresh or frozen)
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)
For Garnish:
- Whipped cream
- Fresh blackberries
- Mint leaves (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prep and around 1 hour to bake. After that, you’ll need to chill it in the fridge for at least 4 hours, but overnight is best! So, clear a bit of time—this beautiful dessert is worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Pop it in the oven and bake for about 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a mixer until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, mixing until fully combined. Now, add the eggs one by one, making sure to mix well after each addition. Finally, blend in the sour cream and flour until just combined—be careful not to overmix!
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it evenly. Place your springform pan inside a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan—this water bath helps prevent cracks in the cheesecake. Bake for about 50-60 minutes. It’s done when the edges are set, but the center still jiggles slightly. When finished, turn off the oven and crack the door open, letting it cool in the oven for 1 hour. Remove it from the oven and water bath, and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
4. Make the Blackberry Raspberry Sauce:
While your cheesecake is chilling, get started on the sauce! In a medium saucepan over medium heat, combine the blackberries, raspberries, sugar, and lemon juice. Stir occasionally until the berries soften and the sugar dissolves, about 5-7 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Let it cool to room temperature.
5. Assemble and Serve:
Once your cheesecake is set, carefully remove it from the springform pan and place it on a serving plate. Generously spoon the blackberry raspberry sauce over the top. Garnish with a swirl of whipped cream, some fresh blackberries, and a mint leaf for an extra touch if you like. Slice and serve chilled. Enjoy this creamy cheesecake with the vibrant, fruity sauce that complements its rich texture!
Can I Use Different Berries for the Sauce?
Absolutely! If blackberries and raspberries aren’t your favorites, you can swap them out for strawberries, blueberries, or any other berries you prefer. Fresh or frozen will work just fine!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It’s best enjoyed chilled, so make sure to serve it cold for the best flavor!
Can I Freeze the Cheesecake?
Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before serving.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt is a great substitute! It offers a similar tangy flavor and creamy texture. Alternative dairy-free yogurts can work as well for a dairy-free version!
