Wild Berry Bliss Cheesecake: Blueberry, Raspberry, and Blackberry Delight

Blueberry, Raspberry, and Blackberry Cheesecake Recipe

Description

This delightful cheesecake is perfect for making a family tradition during wild berry season, enhancing the flavor of this delectable dessert. With a rich blend of creamy cheesecake and vibrant berries, it’s a tough choice between this and the beloved Chocolate Caramel Mocha cheesecake in my household.

Recipe Category

Cheesecake

Keywords

Dessert, < 4 Hours

Ingredients

Quantity	Ingredient
1 1/4 cups	Graham cracker crumbs
3 tablespoons	White sugar
1/4 cup	Butter
24 tablespoons	Margarine
3 (8 oz) packs	Cream cheese
3/4 cup	Sugar
5 tablespoons	Cornstarch
3	Eggs
1	Egg yolk
2/3 cup	Whipping cream
2 teaspoons	Vanilla extract
1 lemon (zest)	Lemon
3/4 cup	Blueberries
3/4 cup	Raspberries
1/2 cup	Blackberries

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	411.5
Total Fat	30.7 g
Saturated Fat	17.1 g
Cholesterol	151.1 mg
Sodium	281.8 mg
Total Carbohydrates	29.1 g
Dietary Fiber	1.3 g
Sugars	21.9 g
Protein	6.3 g

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
Prepare the Crust: In a small bowl, combine the graham cracker crumbs with white sugar. Pour in the melted butter and mix well until fully blended. Press this mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
Make the Cheesecake Filling: In a large mixing bowl, combine the cream cheese, sugar, and cornstarch. Using a mixer, beat the ingredients until smooth. Add the eggs and yolk, one at a time, mixing until well incorporated. Stir in the whipping cream, vanilla extract, and lemon zest. Gently fold in the blueberries.
Combine and Add Berries: Pour the cream cheese mixture over the prepared graham cracker crust. Randomly drop the raspberries and blackberries over the top; they will naturally sink into the cheesecake as it bakes.
Bake the Cheesecake: Bake in the preheated oven for 15 minutes. Then, lower the temperature to 225°F (107°C) and bake for an additional 1 hour and 15 minutes, or until the center appears set and no longer looks wet or shiny.
Chill: After baking, run a knife around the inner edge of the springform pan to prevent cracking. Chill the cheesecake uncovered in the refrigerator overnight.
Serving Suggestions: You can also incorporate strawberries into the berry mixture, but be sure not to exceed a total of 2 cups of fruit. For a twist, this cheesecake can be made with just one type of berry if preferred.