Berry-Topped Cheesecake Slice
This classic baked cheesecake is rich, creamy, and topped with fresh raspberries and blueberries for a bright finish. It makes a lovely dessert for family dinners, holidays, or any time you want a bakery-style slice at home.
Recipe at a glance
- Yield: 1 (9-inch) cheesecake, 10 to 12 slices
- Prep time: 25 minutes
- Bake time: 55 to 65 minutes
- Cooling time: 1 hour
- Chill time: at least 6 hours, preferably overnight
- Total time: about 8 hours 30 minutes, mostly inactive
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon fine salt
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1 to 2 tablespoons powdered sugar, optional, for the berries
- 1 tablespoon lemon juice, optional, for a brighter topping
Instructions
- Heat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper if you like extra insurance for easy release.
- Make the crust: In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture looks like damp sand. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8 minutes, then set aside to cool while you make the filling.
- Make the filling: In a large bowl, beat the cream cheese on medium speed just until smooth and creamy, scraping the bowl often. Add the 1 cup sugar, sour cream, vanilla, flour, and salt. Mix on low speed until combined. Add the eggs one at a time, mixing just until each disappears. Avoid overmixing; too much air can lead to cracks.
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.
- Bake for 55 to 65 minutes, or until the edges look set and the center still has a slight jiggle when you gently nudge the pan. The middle should wobble a little like set gelatin, not slosh like liquid. If the top starts to brown too quickly, tent loosely with foil.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gentle cooling helps reduce cracking.
- Remove the cheesecake from the oven and cool completely at room temperature. Then cover and refrigerate for at least 6 hours, or overnight, until fully chilled and firm.
- Right before serving, toss the raspberries and blueberries with the powdered sugar and lemon juice, if using. Spoon the berries over the cheesecake or arrange them neatly over each slice.
- Release the springform pan, slice with a warm knife wiped clean between cuts, and serve chilled.
Helpful tips
For the smoothest texture, make sure the cream cheese, sour cream, and eggs are all at room temperature before mixing. Beat the batter only until it is blended, not fluffy. If you want extra insurance against cracks, place a pan of hot water on the lower oven rack to add a little moisture to the oven, or set the cheesecake pan inside a larger roasting pan and add a shallow layer of hot water around it.
If you do get a small crack, don’t worry. The berry topping covers it beautifully.
Serving ideas
Serve each slice plain with berries, or add a small spoonful of softly whipped cream. A few mint leaves make the dessert feel especially fresh. For a slightly less sweet finish, skip the powdered sugar on the berries and let the fruit speak for itself.
Storage notes
Cheesecake should be refrigerated promptly after it cools. Cover leftovers and store them in the refrigerator for up to 4 days. For the best texture, add the berry topping just before serving rather than before long storage. You can also freeze plain cheesecake slices, well wrapped, for up to 1 month; thaw in the refrigerator overnight before topping and serving.
Variation
Swap the graham cracker crust for crushed digestive biscuits or vanilla wafer crumbs if that is what you have on hand. You can also fold 1 teaspoon of lemon zest into the filling for a brighter flavor that works well with the berries.
