Mixed Berries Cheesecake

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This Mixed Berries Cheesecake is a beautiful dessert that pairs creamy cheesecake with the bright, tangy sweetness of fresh mixed berries. The berry compote on top adds a burst of flavor, making every bite irresistible. Whether served as the star of a dinner party or enjoyed on a casual afternoon, this cheesecake is sure to impress.

  1. Ingredients:
    For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon all-purpose flour

For the Mixed Berry Compote:

  • 1 1/2 cups mixed berries (strawberries, raspberries, blueberries, blackberries)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional, for thicker compote)

Directions:

  1. Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
  3. For the cheesecake filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy. Add the vanilla extract and eggs one at a time, beating well after each addition.
  4. Stir in the sour cream, heavy cream, and flour until fully incorporated. Pour the cheesecake filling over the prepared crust.
  5. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake in the oven for 1 hour.
  6. After 1 hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
  7. For the mixed berry compote, combine the berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices.
  8. If you prefer a thicker compote, mix the cornstarch with a little water to make a slurry and add it to the berry mixture. Stir and cook for another 2 minutes until thickened.
  9. Allow the compote to cool before spreading it over the chilled cheesecake.
  10. Serve the cheesecake with a generous spoonful of the mixed berry compote on top.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 310 kcal | Servings: 12 servings

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