Mixed Berry Cheesecake
Mixed Berry Cheesecake is a layered dessert with a buttery graham cracker crust, homemade berry puree, and rich cheesecake, garnished with fresh fruit and more sweet berry sauce. Enjoy this as a seasonal summer treat or a holiday indulgence.
Ingredients
Berry Puree
- 4 oz Raspberries
- 6 oz Strawberries
- 6 oz Blueberries
- ⅔ cup White Granulated Sugar
- 1 tsp Lemon Juice
- Dash of Salt
Crust
- 1½ cups Graham Cracker Crumbs
- ½ tbs Brown Sugar
- 1/2 tbs Granulated Sugar
- 5 tbsp Unsalted Butter melted
Cheesecake
- 4 8 oz Cream Cheese Packs softened
- 1 1/4 cup White Granulated Sugar
- 6 Eggs room temp
- 1/4 cup Sour Cream
- 2 tsp Vanilla Extract
Topping
- 4 oz Fresh Raspberries
- 6 oz Fresh Strawberries
- 6 oz Fresh Blueberries
- ½ cup Berry Puree add more on top if you wish or save some for individual servings
Instructions
Berry Puree
- In a sauce pot, over medium heat, combine all berries, sugar, and lemon juice. Stir and let it cook, uncovered. Make sure to stir every few minutes. Let the berries simmer for about 20 minutes, some of the liquid will cook down.
- Take the sauce pot off heat and puree the mixture either with an immersion blender or in a separate blender. Set aside.
- Preheat the oven to 325 and grease a 9 inch springform pan. You will need a large roasting pan (One that’s bigger and longer than the springform. I use the aluminum foil disposable roasting pan).
Crust
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix well.
- Spread crumb mixture in the bottom on the springform, evenly, pressing it over the bottom and about halfway up the sides.
- Spread ⅓ cup of berry puree evenly over the crust. (Optional)
Cheesecake
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs, one at a time, until well incorporated.
- Add sour cream, vanilla extract, and heavy cream, and beat until all mixed very well.
- Drop scoops of cheesecake batter all over the crust, covering it completely and then even it out. (If you just pour in the batter, it will start mixing with berry puree.)
- Place the roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven (out of the water bath).
- Let it rest for 10-15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add toppings.) Let it cool to room temperature before covering and putting it in the fridge.
- Refrigerate the cheesecake for at least 6 hours or overnight. (You can transfer the berry puree into a glass jar until ready to use.)
Topping
- When ready to serve the cheesecake, take the side rim of the springform off. Pour 1/2 cup of berry puree on top of the cheesecake, in the center. Gently spread it with a spatula over the top. Then, add berries. It's easier to place strawberries first and then add blueberries and raspberries.
- If you have leftover, just put the side rim of the springform back on and cover it with a saran wrap over the top.