Midnight Berry Bliss Cheesecake
This luscious Midnight Berry Bliss Cheesecake combines a rich and creamy cheesecake base with a tangy berry topping, making it a delightful dessert perfect for any occasion. With its beautiful appearance and decadent flavors, this cheesecake will be a showstopper at your next gathering.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 hand mixer or stand mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 parchment paper
- 1 refrigerator
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar For the crust
- ½ cup unsalted butter Melted
- 24 oz cream cheese Softened
- 1 cup granulated sugar For the cheesecake filling
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups mixed berries Strawberries, blueberries, raspberries
- ¼ cup granulated sugar For the berry topping
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch Mixed with 1 tablespoon water
Instructions
- Preheat the oven to 325°F (160°C). Grease the 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until well combined.
- Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove and let cool.
- In another bowl, beat the softened cream cheese until creamy. Gradually add 1 cup sugar, beating until smooth.
- Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the cooled crust. Tap the pan on the counter to remove air bubbles.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- To prepare the berry topping, in a saucepan, combine mixed berries, ¼ cup sugar, and lemon juice. Cook over medium heat until the berries start to break down (about 5 minutes).
- Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2 minutes. Remove from heat and let cool.
- Once the cheesecake is chilled, top it with the berry mixture before serving.
Notes
For a lower-calorie version, you can substitute reduced-fat cream cheese and yogurt for the sour cream.
This cheesecake can be made a day in advance to allow for the flavors to deepen.
Feel free to use your favorite fresh berries for the topping, or a mix of frozen berries if fresh ones are not available.