Description
A deliciously creamy cheesecake topped with a vibrant blackberry and raspberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- ¼ cup sugar (for sauce)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla and mix well.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until fully incorporated.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set and the edges are lightly browned.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
- For the sauce, combine blackberries, raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 10 minutes until the berries break down.
- Strain the sauce to remove seeds, if desired, and let cool.
- Once the cheesecake is chilled, top with the berry sauce before serving.
Notes
- For an extra touch, garnish with fresh berries before serving.
- Make sure all ingredients are at room temperature for best results.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg