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Delicious slice of blackberry raspberry cheesecake topped with fresh berries.

Blackberry Raspberry Cheesecake

This visually stunning cheesecake combines creamy goodness with the sweet-tart flavors of blackberries and raspberries, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • ¼ cup granulated sugar
For the filling
  • 2 packages cream cheese, softened (8 oz each)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup blackberries
  • 1 cup raspberries
For the topping
  • Fresh blackberries and raspberries
  • Powdered sugar (for presentation)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until mixed and resembles wet sand. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla and mix it in.
  2. One egg at a time, beat them into the mixture until combined.
  3. Add sour cream and mix well.
  4. Gently fold in blackberries and raspberries.
Baking
  1. Pour the berry mixture over the crust and spread evenly. Bake for 50-60 minutes until set around the edges with a slight jiggle in the center.
Cooling
  1. Turn off the oven and leave the cheesecake inside with the door ajar for about an hour.
  2. Transfer to the refrigerator and chill for at least 4 hours, or overnight if possible.
Serving
  1. Remove the cheesecake from the springform pan, top with fresh berries and powdered sugar, and serve.

Notes

Use room temperature cream cheese and eggs for a smoother filling. For a berry drizzle, blend a handful of berries with sugar and drizzle over each slice. Store leftover cheesecake tightly covered in the fridge for up to a week.