This Blackberry Raspberry Cheesecake is a fruity delight with a creamy texture! The blend of sweet blackberries and tangy raspberries makes every bite burst with flavor.
My favorite part? The beautiful purple color it adds to the table. Plus, who can resist a dessert that looks so good and tastes even better? It’s a real showstopper! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a crunchy base. If you’re gluten-free, you can substitute with almond flour or gluten-free crackers. I also love using crushed Oreo cookies for a chocolate twist!
Cream Cheese: For a lighter version, try using Neufchâtel cheese, which has less fat but still gives a creamy texture. If you’re dairy-free, options like cashew cream or tofu cream cheese can work well too!
Fresh Berries: You can use frozen berries instead of fresh if that’s what you have on hand. Just thaw and drain them beforehand to avoid extra moisture in the sauce.
Sour Cream & Heavy Cream: If you’re watching fat content, Greek yogurt is a great substitute for sour cream. For the heavy cream, feel free to use a plant-based cream alternative for a vegan option.
What’s the Best Way to Prevent Cracks in Your Cheesecake?
Cracks are common in cheesecakes, but there are simple tricks to keep them smooth. Here are tips to help you out:
- Mix the batter on low speed to avoid incorporating too much air, which can cause cracks as it expands during baking.
- Use room temperature ingredients; this helps create a smoother batter.
- Bake the cheesecake in a water bath to keep moisture in the oven. Just wrap the springform pan in foil and place it in a larger pan filled with hot water.
- Let the cheesecake cool slowly in the oven after baking. This gradual temperature change helps reduce cracking.
How to Make Blackberry Raspberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅓ cup heavy cream
For the Blackberry Raspberry Sauce:
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish:
- Fresh blackberries
- Whipped cream
How Much Time Will You Need?
This delightful cheesecake will take about 30 minutes to prepare, plus another 60-70 minutes for baking, and then a cooling time of at least 4 hours in the fridge (or overnight for the best results). It may take a little time, but the end result is totally worth it!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan so the cheesecake will come out easily. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Once mixed, press this mixture firmly into the bottom of the pan to form a lovely, even crust. Set it aside while you make the filling!
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the sugar and vanilla extract—mix until well combined. Next, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the sour cream and heavy cream until everything is nice and smooth.
3. Baking the Cheesecake:
Pour the cream cheese batter over the crust in your prepared springform pan. Bake in the preheated oven for about 60-70 minutes, or until the center is almost set but still slightly jiggly—remember it will continue to firm up as it cools! Once baked, turn off the oven, crack the door slightly, and let the cheesecake cool in there for about 1 hour.
4. Chilling the Cheesecake:
Once the hour is up, remove the cheesecake from the oven and place it in the fridge. It needs to chill for at least 4 hours, but overnight is even better to develop the perfect texture!
5. Preparing the Blackberry Raspberry Sauce:
While the cheesecake is chilling, let’s make the delicious berry sauce! In a saucepan, combine the blackberries, raspberries, sugar, and lemon juice over medium heat. Stir occasionally until the fruit breaks down and the mixture begins to simmer. Now, stir in the cornstarch slurry and cook for an additional 1-2 minutes until the sauce thickens a bit. Remove it from the heat and let it cool to room temperature.
6. Assembling and Serving:
When you’re ready to serve, take the cheesecake out of the fridge. Spread the cooled blackberry raspberry sauce generously over the top of the cheesecake. For the finishing touch, garnish with additional fresh blackberries and a dollop of whipped cream. Slice into pieces and enjoy your creamy cheesecake bursting with berry goodness!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use Oreo cookie crumbs for a chocolatey twist, or even a nut-based crust for a gluten-free option. Just make sure the base is firm enough to hold up the cheesecake filling!
Can I Make This Cheesecake Without Eggs?
Yes! You can use substitutes like unsweetened applesauce (¼ cup per egg) or a mixture of flaxseed meal and water (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg). Just keep in mind the texture might be slightly different!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. If you need to keep it longer, you can freeze the cheesecake, wrapped tightly in plastic wrap and then foil, for up to 2 months. Thaw in the fridge before serving!
Can I Use Frozen Berries for the Sauce?
Yes, you can use frozen berries! Just be sure to thaw them and drain any excess liquid before making the sauce to achieve the right consistency. The sauce might take a little longer to heat through, but the flavor will still be fantastic!
