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–+ servings
Cheesecake with Berry Topping

Discover the magic of Cheesecake with Berry Topping Learn why this homemade dessert is a crowd-pleaser and how to make it effortlessly
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 32 oz cream cheese (four 8-ounce packages)
  • 1.5 cups graham crackers or crumbs
  • 0.5 cup butter, melted
  • 4 large eggs
  • 0.5 cup granulated sugar for filling
  • 2 teaspoons pure vanilla extract
  • 2 cups fresh berries (strawberries, blueberries, raspberries, or blackberries)
  • 0.5 cup granulated sugar for topping
  • 1 juice of lemon (approximately 2 tablespoons)

Equipment

  • Springform pan
  • Electric mixer
  • Roasting pan
  • Medium saucepan
  • Mixing bowls
  • Spatula
  • Aluminum foil

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Allow cream cheese to sit at room temperature for at least an hour.
  3. In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
  4. Gradually add sugar in three or four batches, beating well after each addition.
  5. Add eggs one at a time, mixing gently on low speed after each addition.
  6. Beat in vanilla extract until well combined.
  7. Prepare the graham cracker crust by mixing crumbs and melted butter, then press into the bottom of a springform pan.
  8. Pour the cheesecake filling into the prepared crust and smooth the top.
  9. Wrap the springform pan in heavy-duty aluminum foil to prevent water seeping in.
  10. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform.
  11. Bake the cheesecake for 50 to 60 minutes until the edges are set but the center jiggles slightly.
  12. Turn off the oven and let the cheesecake cool in the closed oven for an hour.
  13. Remove the springform pan from the water bath and let it cool to room temperature.
  14. Cover cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
  15. Rinse the fresh berries and prepare the topping by simmering them in a medium saucepan with sugar and lemon juice until syrupy.
  16. Cool the berry topping to room temperature, then refrigerate until ready to serve.
  17. When ready to serve, spoon the berry topping over the cheesecake or individual slices.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 14gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 10IUVitamin C: 10mgCalcium: 8mgIron: 4mg

Notes

The cheesecake can be made a day ahead for improved flavor and consistency. Use fresh berries for the topping, but frozen can work in a pinch. Be patient during the cooling process; don’t rush slicing into the cheesecake! Experiment with different berries and flavors for the topping to keep it fresh and exciting. If storing leftovers, keep the berry topping separately to prevent a soggy crust.
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