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Heavenly Berry Bliss Cheesecake

A delightful cheesecake combining creamy filling with sweet and tart mixed berries, perfect for impressing guests or indulging yourself.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • ⅓ cup ⅓ cup granulated sugar
  • ½ cup ½ cup unsalted butter, melted
For the filling
  • 24 oz 24 oz cream cheese, softened
  • 1 cup 1 cup granulated sugar
  • 1 tsp 1 tsp vanilla extract
  • 3 large 3 large eggs
  • 1 cup 1 cup sour cream
Topping
  • 2 cups 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp 2 tbsp sugar (optional) Depending on the sweetness of your berries
  • Fresh mint leaves for garnish For a pop of color

Method
 

Preparation of the crust
  1. Preheat your oven to 325°F (that smell of baking crust will drive you wild!).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for about 8-10 minutes, then let it cool while you prepare the filling.
Making the filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add in the vanilla extract, then mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  3. Finally, blend in the sour cream until everything is well combined.
Baking the cheesecake
  1. Pour the filling over your cooled crust and smooth the top.
  2. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and crack the door, letting your cheesecake slowly cool down for about an hour.
Chilling and topping
  1. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight if you can wait.
  2. Right before serving, toss your mixed berries with a bit of sugar if desired, and arrange them on top of the cheesecake.
  3. Add mint leaves for a fresh scent and pop of color.

Notes

If cheesecake cracks a bit, cover it with berries and mint. You can also try different berry combinations or drizzle caramel sauce on top for variation. This cheesecake can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.