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How to Make Blackberry Raspberry Heaven Cheesecake
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake at 325°F (165°C) for 10 minutes. Let cool.
- Make the filling: Beat the cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, followed by vanilla and sour cream. Pour over the cooled crust.
- Bake the cheesecake: Bake at 325°F for 50–60 minutes, or until the center is almost set. Turn off oven, crack the door, and let it cool in the oven for 1 hour to prevent cracking.
- Chill: Transfer to the fridge and chill for at least 4 hours, preferably overnight.
- Prepare the topping: In a saucepan, combine berries, sugar, lemon juice, and cornstarch mixed with water. Cook over medium heat until thickened and glossy. Let cool before spooning over chilled cheesecake.
- Assemble and serve: Once the cheesecake is set, spoon the cooled berry topping over the top. Garnish with extra berries or mint leaves for a stunning finish.
Tips for Cheesecake Perfection
- Use full-fat cream cheese for the creamiest texture.
- Bring all ingredients to room temperature before mixing.
- Don’t rush the cooling process — chilling is key to setting.
- Use a water bath while baking to help prevent cracks.
- Slice with a hot, clean knife for picture-perfect servings.
Final Thoughts
This Blackberry Raspberry Heaven Cheesecake truly lives up to its name. It’s the perfect dessert to celebrate life’s sweetest moments — whether it’s a holiday, a birthday, or a simple family dinner. With its creamy filling, buttery crust, and vibrant berry topping, it’s a showstopper dessert that tastes even better than it looks.
Want a gluten-free or mini version of this cheesecake? I’d be happy to help with that too!
