Delicious Berry Cheesecake – Creamy Vanilla Dessert
Indulging in a slice of Berry Cheesecake – Creamy Vanilla Dessert Recipe is like treating yourself to a slice of bliss!
Ingredients
Scale
- 1 ½ cupsgraham cracker crumbs
- ¼ cupgranulated sugar
- 6 tablespoonsunsalted butter, melted
- 16 ouncescream cheese, softened
- ¾ cupgranulated sugar
- 2large eggs
- 1 teaspoonvanilla extract
- 1 cupsour cream
- ½ cupheavy cream
- 1 cupstrawberries, halved
- ¾ cupblueberries
- ¾ cupraspberries
- ½ cupberry preserves (raspberry, strawberry, or mixed)
- 1 tablespoonlemon juice
- Powdered sugar (optional)
- Fresh mint leaves (for garnish)
Instructions
- Start by preparing your graham cracker crust, which will serve as the solid foundation for your cheesecake. In a medium bowl, combine the graham cracker crumbs with the granulated sugar and melted butter until the mixture becomes consistent and resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan, ensuring that there are no gaps. Bake the crust in the preheated oven for about 10 minutes. Once it’s done, remove it from the oven and allow it to cool completely, so it can provide the right support for your creamy filling.
- While the crust is cooling, it’s time to make the rich filling. In a large mixing bowl, add the softened cream cheese and granulated sugar. Use a hand mixer to beat this together until it achieves a smooth, creamy texture. Add in the eggs, one at a time, making sure to mix only until just combined after each addition to avoid overmixing. Next, blend in the vanilla extract, sour cream, and heavy cream to create a silky smooth mixture. This creamy filling is the essence of the cheesecake, so ensure it’s lump-free and thoroughly blended before pouring it over the cooled crust.
- Pour the filling over the prepared crust in the springform pan, spreading it evenly with a spatula. Transfer the cheesecake to the oven and bake for 40 to 45 minutes. You’ll know it’s done when the edges are set, and the center has a slight jiggle, indicating it’s perfectly creamy. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for about one hour. This gentle cooling process helps prevent cracking on the surface. After an hour, put the cheesecake in the refrigerator and chill for a minimum of four hours or, preferably, overnight until it’s firm and ready to serve.
Notes
Ensure your cream cheese is very soft before mixing; this will help achieve a lump-free batter.
Nutrition
- Calories: 450 kcal
- Protein: 6 g