Description
A delicious and tempting Blackberry Raspberry Cheesecake recipe that combines a rich cream cheese filling with a chocolate cookie crust and a fresh berry topping.
Ingredients
- 200 g chocolate sandwich cookies, finely crushed
- 60 g unsalted butter, melted
- 680 g cream cheese, softened
- 150 g granulated sugar
- 120 g sour cream
- 3 large eggs
- 2 teaspoons (10 mL) vanilla extract
- 2 tablespoons (16 g) all-purpose flour
- 120 mL heavy cream
- 150 g fresh blackberries
- 125 g fresh raspberries
- 100 g granulated sugar
- 1 tablespoon (15 mL) lemon juice
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 mL) water
- 150 mL heavy whipping cream
- 20 g powdered sugar
- ½ teaspoon (2.5 mL) vanilla extract
- Fresh blackberries for decoration
- Fresh raspberries for decoration
- Fresh mint leaves, optional
Instructions
- Prepare the crust: Preheat oven to 325°F (165°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
- Combine the crushed chocolate cookies and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- Make the filling: Beat the softened cream cheese and sugar until smooth. Add the sour cream, vanilla, and flour.
- Beat in the eggs one at a time, mixing on low speed just until incorporated. Add the heavy cream and mix until smooth. Avoid overmixing.
- Bake: Pour the filling over the crust. Bake for approximately 55–70 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes. Remove and cool completely.
- Refrigerate for at least 6 hours, preferably overnight.
- Blackberry-Raspberry Topping: Add 100 g blackberries, 75 g raspberries, sugar, and lemon juice to a saucepan. Cook over medium heat for 5–7 minutes, gently crushing the berries.
- Mix the cornstarch and water in a small bowl. Stir into the berry mixture and cook for another 1–2 minutes, until thick and glossy.
- Remove from heat and stir in the remaining fresh berries. Let the topping cool completely.
- Decorate: Remove the chilled cheesecake from the springform pan. Spread the berry topping over the top, allowing some of the sauce to naturally drip down the sides.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe small swirls around the top.
- Finish with fresh blackberries, raspberries, and mint leaves.
Notes
- For best results, refrigerate the cheesecake overnight.
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Adjust the sweetness of the berry topping according to your taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg