Description
A decadent cheesecake featuring a buttery graham cracker crust and a creamy filling swirled with fresh blackberries and raspberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup blackberries, fresh or frozen
- 1 cup raspberries, fresh or frozen
- ¼ cup sugar for berry topping
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the springform pan and bake for 10 minutes.
- In a large mixing bowl, use an electric mixer to beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
- Add the eggs one at a time, ensuring you mix well after each addition, then gently fold in the sour cream until just combined.
- Pour this luscious cheesecake batter over the pre-baked crust.
- In a small saucepan, combine blackberries, raspberries, and sugar. Cook over medium heat until the berries soften and release their juices, then swirl this mixture into the cheesecake batter.
- Bake the cheesecake for 55-60 minutes or until the center is set but still slightly jiggles when shaken.
- After baking, turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Garnish with additional berries before serving, if desired.
Notes
For best results, use room temperature cream cheese and consider adding lemon zest for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg