Print

Summer Berry Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Summer Berry Cheesecake is a delightful twist on the classic New York-style cheesecake, topped with a vibrant mix of fresh summer berries.

Ingredients

1½ cups graham cracker crumbs

¼ cup unsalted butter, melted

2 tablespoons white sugar

3 packages (8 oz each) cream cheese, softened

¾ cup white sugar

4 large eggs

2 teaspoons pure vanilla extract

¼ teaspoon salt

1 cup full-fat sour cream

Fresh summer berries (such as strawberries, blueberries, raspberries, and blackberries)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  3. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  4. Bake for 8 minutes, then remove from the oven and set aside to cool.
  5. Reduce oven temperature to 250°F (120°C).
  6. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  7. Add eggs one at a time, mixing well after each addition.
  8. Stir in vanilla extract and salt.
  9. Gently fold in sour cream until fully incorporated.
  10. Pour the cream cheese mixture over the cooled crust in the springform pan.
  11. Smooth the top with a spatula.
  12. Place the cheesecake in the preheated oven and bake for 1 hour.
  13. After baking, turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour.
  14. Remove the cheesecake from the oven and allow it to cool to room temperature.
  15. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  16. Before serving, top the cheesecake with fresh summer berries.
  17. Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.

Notes

  • For an added burst of flavor, top the cheesecake with a homemade berry compote made by simmering mixed berries with sugar until thickened.
  • Substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafer cookies for a different flavor profile.
  • Incorporate lemon or orange zest into the filling for a citrusy twist.
  • Store the cheesecake in the refrigerator, covered, for up to 5 days.
  • Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
  • This cheesecake is best served chilled and does not require reheating.

Nutrition

Find it online: https://recipesbyjanet.com/summer-berry-cheesecake/