This berry cheesecake is first off – delicious, and second – perfect for a 4th of July celebration!
Difficulty: Level 3 (you can do it)
Hands On Time: 30 minutes Cook Time: 60 minutes Set Time: 2 hrs Total Time: 3 hrs 30 minutes Servings: 10-12
One of my most favorite holidays is coming up this weekend! Okay. Let’s be honest. Every holiday is my favorite holiday. But this one includes BBQ’s, fireworks, all things America and good company. Plus, you get to deck desserts out in Red, White and Blue. And then eat them.
The thing I love most about this cheesecake is how refreshing it tastes! After all that BBQ food, you probably don’t want to finish off the night with a rich decadent dessert. Plus, you gotta save room for some s’mores. Or you can just go with something decadent and eat this PB Chocolate Cheesecake.
I have been on a berry kick lately. I eat a carton of raspberries for a snack. An entire carton. On a daily basis. I’m pretty sure raspberries are the best thing in the entire world. Wait. I changed my mind. Raspberries inside a cheesecake are the best thing in the entire world. Which is why this cheesecake, may just be the best thing in the entire world.
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RECIPE
For the Crust
1 sleeve graham crackers
4 tbsp butter, melted
Step 1: Preheat oven to 350.
Step 2: Grease a 9 inch spring form pan.
Step 3: Blend the graham crackers in a food processor until they are completely ground up (or you can just smash them in a bowl using a spoon).
Step 4: In a small bowl, mix together the graham cracker crumbs and the melted butter.
Step 5: Press the graham cracker mixture into the greased pan and halfway up the sides.
Step 6: Bake at 350 for 10 minutes.
For the Filling
24 oz cream cheese – softened
1 cup sugar
3 eggs
Pinch salt
1 tsp vanilla
½ cup sour cream
6 oz raspberries
6 oz blueberries
Step 1: In a mixer fitted with the paddle attachment, combine the cream cheese and sugar together until smooth.
Step 2: Add in the eggs until combined.
Step 3: Add the salt, vanilla and sour cream.
Step 4: Divide the mixture evenly between two bowls. In one bowl mix in the raspberries and in the other bowl mix in the blueberries.
Step 5: Spoon the blueberry cheesecake mixture into the pan with the graham cracker crust.
Step 6: Carefully spoon the raspberry cheesecake mixture on top of that.
Step 7: Bake at 350 for 45 minutes.
*Cheesecake should still be jiggly, don’t over cook.
For the Topping
1 ½ cups sour cream
½ cup powdered sugar
1 tsp vanilla
Step 1: In a medium bowl, mix together the sour cream, powdered sugar and vanilla.
Step 2: Carefully spoon the mixture over the cooked cheesecake.
Step 3: Bake at 350 for 10 minutes.
Step 4: Remove cheesecake and let cool.
Step 5: Place in fridge and let set for 2 hours.
Step 6: Top with fresh raspberries and blueberries.
