Triple Berry Cheesecake with Fresh Berries

• 9 graham cracker sheets, crushed
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 1 cup fresh strawberries, halved
• 1 cup fresh blueberries
• 1/2 cup fresh raspberries
• 2 tablespoons granulated sugar

Steps

1. 1 Preheat oven to 325°F. Mix crust ingredients and press into a 9-inch springform pan.
2. 2 Beat cream cheese and sugar until smooth. Add eggs and vanilla, mixing until just combined.
3. 3 Stir in sour cream. Pour over crust.
4. 4 Bake 50-60 minutes or until center is almost set.
5. 5 Cool completely on a wire rack, then refrigerate for at least 4 hours.
6. 6 Combine berries and sugar in a bowl; gently toss and spoon over cheesecake before serving.

Equipment

• 9-inch springform pan
• hand mixer or stand mixer

Variations

• Add a swirl of berry compote to the cheesecake filling for extra berry flavor.

Substitutions

• Use almond flour for a gluten-free crust option.

Pairings

• Perfect with a cup of coffee or a glass of dessert wine.

Nutrition

Tips

• For a no-bake option, chill the cheesecake filling in the crust for at least 4 hours before adding berries.
• Use a water bath to prevent cracking during baking.

Storage

Store in the refrigerator for up to 5 days. Cover with plastic wrap. Let stand at room temperature 15 minutes before serving.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

• Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.

FAQ