Cheesecake with Berry Sauce

Cheesecake with berry sauce is the perfect dessert for any occasion. With its smooth, creamy filling, buttery graham cracker crust, and a vibrant berry topping, it’s a show-stopper that’s surprisingly easy to make. Let’s create this indulgent dessert together!

Ingredients

For the Crust:

1. Graham Crackers (1½ cups, finely crushed)
   The classic base for cheesecake, giving it a crunchy, buttery foundation.
2. Unsalted Butter (6 tablespoons, melted)
   Binds the crust and adds richness.
3. Granulated Sugar (¼ cup)
   Adds a touch of sweetness to the crust.

For the Cheesecake Filling:

1. Cream Cheese (3 packages, 8 ounces each, softened)
   The creamy, tangy star of the dessert. Use full-fat for the best texture.
2. Granulated Sugar (1 cup)
   Sweetens the cheesecake and balances the tanginess.
3. Vanilla Extract (1 teaspoon)
   Adds warmth and depth to the flavor.
4. Sour Cream (½ cup)
   Enhances the tangy flavor and creates a smooth, creamy texture.
5. Eggs (3 large)
   Helps bind the cheesecake while keeping it light and creamy.

For the Berry Sauce:

1. Mixed Berries (2 cups, fresh or frozen)
   Use a combination of strawberries, blueberries, and raspberries for a vibrant, flavorful sauce.
2. Granulated Sugar (⅓ cup)
   Sweetens the berries while allowing their natural flavors to shine.
3. Lemon Juice (1 tablespoon)
   Brightens the sauce and adds a touch of acidity.
4. Cornstarch (1 teaspoon, mixed with 1 tablespoon water)
   Thickens the sauce for a glossy finish.

How to Make Cheesecake with Berry Sauce

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla extract and sour cream. Add the eggs one at a time, beating gently after each addition. Avoid overmixing to prevent cracks.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 4: Prepare the Berry Sauce

In a saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the berries release their juices (about 5 minutes). Stir in the cornstarch slurry and cook for 1–2 more minutes until the sauce thickens. Remove from heat and let it cool.

Step 5: Chill the Cheesecake

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.

Step 6: Serve with Berry Sauce

Run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake and serve with a generous drizzle of berry sauce.

Equipment Needed

• Springform pan for easy removal.
• Electric mixer for a smooth filling.
• Mixing bowls for the crust and filling.
• Saucepan for preparing the berry sauce.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter and cool the cheesecake gradually by letting it rest in the oven with the door slightly open.

Can I use a different crust?

Yes, a crust made from crushed cookies like Oreos or digestive biscuits works wonderfully.

Can I make the cheesecake ahead of time?

Absolutely! Cheesecake tastes even better the next day. Make it up to 2 days in advance and store it in the fridge.

What berries work best for the sauce?

A mix of strawberries, blueberries, and raspberries creates a flavorful sauce, but you can use just one type of berry if preferred.

How do I store leftovers?

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. The berry sauce can also be refrigerated separately.

Can I freeze cheesecake?

Yes! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.

Can I use low-fat cream cheese?

You can, but the cheesecake may not be as rich and creamy. Full-fat cream cheese is recommended for the best results.

Conclusion

Cheesecake with berry sauce is a dessert that never fails to impress. Its creamy texture, tangy flavor, and luscious berry topping make it a crowd-pleaser every time. I hope you enjoy making and sharing this delightful treat! If you loved it, share it on Facebook or save it on Pinterest for later. Happy baking! 🍰✨