Go Back

Raspberry-Blackberry Cheesecake Slice

A rich and creamy cheesecake filled with fresh raspberries and blackberries, perfect for impressing guests or enjoying as a sweet escape.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 16 oz cream cheese, softened 2 packages of 8 oz each
  • 1 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cups fresh raspberries
  • 1 cups fresh blackberries

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until crumbly, then press this mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and allow to cool.
  3. Using an electric mixer, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract until well combined.
  4. Beat in each egg one at a time, scraping down the sides of the bowl as needed.
  5. Gently fold in the fresh raspberries and blackberries.
Baking
  1. Pour the cheesecake filling over the cooled crust and smooth it out with a spatula.
  2. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.
Cooling and Serving
  1. Allow the cheesecake to cool on a wire rack for about an hour, then refrigerate for at least 4 hours (overnight is better).
  2. Run a knife around the edges of the springform pan before releasing the sides. Slice and serve.

Notes

Remember not to overmix to prevent cracks in the cheesecake. Use room temperature ingredients for easier blending. If needed, frozen berries can be used; just thaw and drain them beforehand.