This luscious cheesecake features a buttery graham cracker crust, silky cream cheese filling, and a topping of fresh, vibrant berries. Each slice offers the perfect balance of creamy texture and fruity freshness, making it a show-stopping dessert for birthdays, holidays, or special gatherings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 2 cups |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Cream cheese, softened | 1 (8-ounce) package |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Sour cream | 1 cup |
| Mixed berries (strawberries, blueberries, raspberries) | 2 cups |
| Lemon juice | 1 tablespoon |
| Cornstarch | 1 tablespoon |
| Water | 1/4 cup |
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined.
- Stir in sour cream until the mixture is silky and uniform.
- In a small saucepan, combine mixed berries, lemon juice, cornstarch, and water. Cook over medium heat, stirring gently, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
- Pour the cream cheese mixture over the cooled crust. Spoon the berry mixture on top and swirl gently with a knife for a marbled effect.
- Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and let it reach room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving.
Notes
- For a lighter version, use low-fat cream cheese and sour cream.
- Add 1 teaspoon of almond extract to the cream cheese mixture for a subtle, nutty flavor.
Nutrition
Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 22g (Saturated: 12g, Unsaturated: 8g, Trans: 0g)
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg
