Mixed Berry Cheesecake Recipe

Name: Mixed Berry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1 1/2 cups graham cracker crumbs (10 crackers); 1 tablespoon sugar; 6 tablespoons unsalted butter, melted; For the filling; 2 1/2 lbs cream cheese, at room temperature; 1 1/2 cups sugar; 5 whole extra-large eggs, at room temperature; 2 extra-large egg yolks, at room temperature; 1/4 cup sour cream; 1 tablespoon grated lemon zest (2 lemons); 1 1/2 teaspoons pure vanilla extract; For the topping; 1 cup currant jelly (not jam, or strawberry or raspberry); 1/2 pint sliced strawberry; 1/2 pint fresh raspberry; 1/2 pint fresh blueberries

Servings: persons

For the crust
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter, melted
For the filling
2 1/2 lbs cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
For the topping
1 cup currant jelly (not jam, or strawberry or raspberry)
1/2 pint sliced strawberry
1/2 pint fresh raspberry
1/2 pint fresh blueberries

1
Preheat the oven to 350 degrees F.
2
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
3
Raise the oven temperature to 450 degrees F.
4
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
5
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
6
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
7
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

1868

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the crust, 1 1/2 cups graham cracker crumbs (10 crackers), 1 tablespoon sugar, 6 tablespoons unsalted butter, melted, and more.

Yes, Mixed Berry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mixed Berry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions