Description
Berry Topped Cheesecake Recipe
Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the berry topping:
1 1/2 cups mixed berries (raspberries, blackberries, blueberries)
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
Instructions:
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Pour over the crust and bake for 45-50 minutes until the center is set. Turn off the oven and let cool inside for 1 hour, then refrigerate for at least 4 hours.
For the berry topping, heat berries, sugar, cornstarch, and water in a saucepan over medium heat. Stir until thickened, then add lemon juice. Let cool before spreading over the cheesecake. Garnish with whipped cream and serve chilled. Enjoy!
Step-by-Step Guide
Follow this detailed guide for a perfect cheesecake. First, ensure all filling ingredients are at room temperature for a smooth, lump-free batter. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan to create a stable base. After baking the crust, let it cool completely before adding the filling to prevent a soggy bottom.
For the filling, beat the cream cheese and sugar on medium-low speed until completely creamy, scraping the bowl often. Over-beating incorporates too much air, which can cause cracks. Add eggs one at a time, mixing just until each is incorporated. Finally, gently fold in the sour cream and vanilla. The water bath method is highly recommended: wrap the bottom of your springform pan in heavy-duty foil, place it in a larger roasting pan, and pour hot water halfway up the sides before baking. This ensures gentle, even cooking.
Serving Suggestions
This elegant dessert is versatile. For a classic presentation, slice neatly and serve on individual plates with a dollop of freshly whipped cream and a mint sprig. For a festive touch, drizzle each slice with a little melted dark chocolate or caramel sauce alongside the berry topping. It pairs wonderfully with a glass of dessert wine, sparkling Moscato, or a cup of strong coffee. For a summer gathering, serve with a scoop of vanilla bean ice cream.
How-to Summary
In summary: 1) Mix and pre-bake a graham cracker crust. 2) Blend cream cheese, sugar, eggs, vanilla, and sour cream into a smooth filling. 3) Bake the filled cheesecake in a water bath until set, then cool slowly in the oven. 4) Chill thoroughly for at least 4 hours. 5) Prepare a glossy berry compote by cooking berries with sugar and cornstarch, then cool and spread over the chilled cake.
Frequently Asked Questions
Can I use frozen berries for the topping? Yes, frozen berries work perfectly. Do not thaw them first; add them directly to the saucepan. You may need to cook the compote for an extra minute or two to thicken properly.
Why did my cheesecake crack? Cracks are usually caused by over-mixing the batter (incorporating too much air), a sudden temperature change, or over-baking. The water bath and slow cooling process described in the step-by-step guide are the best defenses against cracking.
How long can I store this cheesecake? The cheesecake, covered with topping, will keep tightly covered in the refrigerator for up to 5 days. You can also freeze the plain cheesecake (without topping) for up to 2 months. Thaw overnight in the refrigerator before adding topping and serving.
Can I make this without a springform pan? A springform pan is ideal for easy removal. In a pinch, a 9-inch deep-dish pie plate can work, but serving slices will be messier.
What if my topping is too runny? Create a quick slurry by mixing an extra 1/2 teaspoon of cornstarch with a tablespoon of cold water. Whisk this into the simmering berry mixture and cook for another minute until thickened.
Common Mistakes to Avoid
- Using cold cream cheese or eggs, which leads to a lumpy batter.
- Over-beating the batter after adding the eggs, which causes cracking.
- Skipping the chill time; cheesecake must set fully in the fridge.
- Adding hot berry topping directly to the cheesecake, which can make it weep and slide.
- Not properly sealing the springform pan with foil if using a water bath, leading to a soggy crust.
Conclusion
This Berry Topped Cheesecake is a show-stopping dessert that balances a rich, creamy filling with a bright, fruity topping. By following the detailed steps, avoiding common pitfalls, and allowing ample time for chilling, you are guaranteed a professional-quality result. Whether for a special occasion or a delightful weekend treat, this recipe is a reliable path to a delicious and impressive homemade cheesecake.