Triple Berry Cheesecake Recipe
This triple berry cheesecake is the perfect refreshing dessert for any summer gathering.
I’ve got dessert duty and I’m sharing my Triple Berry Cheesecake Recipe. This is my little twist on my mother’s famous cheesecake recipe. She always made this whenever we went to dinner at someone’s house when I was young. I didn’t appreciate the deliciousness of it at that point of my life – I thought dessert should have chocolate and not cheese in it, but now I have seen the error of my ways.
My mom is a purist and prefers her cheesecake plain, but I love to add the brightness of fresh berries in the summer.
This is the perfect dessert to take for a backyard BBQ or to an elegant dinner party. It looks pretty and is a crowd pleaser. I love that this recipe is light and airy not dense like a New York style cheesecake.
I will warn you that it seems like there are a lot of steps, but I promise this isn’t complicated. The best part is it needs to refrigerate overnight so you can make it the day ahead.
Triple Berry Cheesecake Recipe
Ingredients
- BERRY SAUCE
- 1/3 C blueberries
- 1/3 C raspberries
- 1/3 C chopped strawberries
- 2 tbs orange juice
- 2 tbs sugar
- Additional strawberries blueberries and raspberries to top the cake with.
- CRUST
- 1 1/4 C graham cracker crumbs
- 1/4 C sugar
- 1/4 C melted butter
- CHEESECAKE FILLING
- 2 8 oz packages softened cream cheese
- 2 eggs
- 1/2 C sugar
- 1 tsp vanilla
- SOUR CREAM TOPPING
- 1 pint sour cream
- 1/4 C sugar
- 1 tsp vanilla
Instructions
- Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use.
- Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use.
- Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475.
- Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475.
- Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy!
- Notes
- It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.
Hi I am going to make this and I was wondering if I have to put the sour cream topping on top? Or can I make it without the sour cream topping?
How much would you charge for each?
Hi Kelly!
Made this cheesecake last night and it turned out looking and tasting amazing! Received lots of compliments!
Thanks a alot for sharing the recipe! :) Will be making it again soon. lol!
Cheers!
Looks amazing Kelly!
Love it, I have done strawberry cheesecake and it is always a hit but this looks so much better, I will have to try this soon.
That looks pretty delicious!!
Looks delicious! I would bring the Mini Berry Pies.
This cheesecake looks and sounds so good. The colors would be perfect for 4th of July!
Looks delicious!
Thanks so much Alina!
I like the idea of a berry sauce swirled into the cheesecake, along with all those beautiful berries on top. Looks yummy!
Oh Kelly this looks so good. I’m right there with your mom–I’m a lover of cheesecake although I definitely prefer berries on top! You can never go wrong with a cheesecake in my book!