This gorgeous Berry Cheesecake just might be the perfect dessert. Generously topped with fresh blueberries, blackberries and strawberries, this is an eye-catching masterpiece that actually tastes even better than it looks.
Just the thing for serving all your upcoming spring and summertime celebrations. It is equally great for elegant engagement parties, graduations and baby showers, as well as those more casual backyard barbecues, picnics and pool parties. Berry Cheesecake is one dessert that is sure to please a crowd.
This is an easy berry cheesecake recipe that features a traditional cream cheese filling and a classic crust made from graham cracker crumbs. But what really sets this berry cheesecake apart from the others is the sweet cream topping and mixed berry coulis sauce.
What is Coulis Sauce?
A Coulis is a thick sauce that is made from puréed and strained vegetables or fruits. Sweet coulis is commonly made from a single berry or a mix of fresh berries. It is a popular topping for cheesecake, panna cotta, meringue and ice cream.
Tips for Making The Perfect Berry Cheesecake
- Bake it in a Springform pan. Cheesecake is too soft and delicate to “turn out” of a regular cake pan. The removable sides of a Springform pan make it possible to keep your cheesecake in tact
- Use room temperature cream cheese. Softened (which means room temperature) cream cheese blends better and is much creamier. Trying to mix cold cream cheese pulled straight from the fridge will give you a lumpy, bumpy cheesecake.
- To cleanly slice your cheesecake, try using dental floss (plain, not flavored). Using a piece of floss that is longer than the length of the cheesecake, hold tightly between your fingers and use a gentle sawing motion to push it down through the cheesecake.
More Delectable Cheesecake Desserts
- 1 1/2 cups finely ground graham cracker crumbs
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
- 4 8- ounce packages cream cheese softened to room temperature
- 2/3 cup sour cream room temperature
- 1 1/4 cups sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 cup fresh strawberries diced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- ½ cup granulated sugar
- ¼ cup lemon juice
- ¼ teaspoon salt
- 2 cups sour cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh berries blueberries, strawberries, and raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Preheat your oven to 350 degrees F.
Spray a 9" round spring form pan with nonstick spray.
Finely pulse graham crackers in a food processor.
Add sugar, salt and melted butter and mix well. Press crumb mixture into the bottom of the pan.
Beat cream cheese and sour cream on high for 2 minutes. Add sugar and flour and beat on medium for another 2 minutes.
Add vanilla, lemon juice and eggs, one at a time, scraping the bowl after each addition to avoid unmixed strips of cream cheese.
Pour filling into pan.
Cover bottom and sides of cheesecake pan with foil (to prevent water from seeping in) and set in larger roasting pan.
Pour boiling water in roasting pan so that it reaches approx. halfway up cheesecake pan.
Bake at 350 degrees for 1 hour or until the center is slightly jiggly.
Remove from oven and allow to thoroughly cool then place in the refrigerator to chill for at least 6 hours.
Combine all Coulis ingredients in a medium saucepan over medium heat, stirring occasionally.
Cook mixture until berries have begun to breakdown and sugar has dissolved, about 8-10 minutes.
Transfer mixture to blender and puree until smooth. Alternatively, pulse mixture a few times to retain a few berry chunks.
Cover and refrigerate coulis for at least one hour, and up to 4 days. Stir before serving.
Whisk together sour cream, powdered sugar and vanilla until smooth.
Spread evenly on the top of the cheesecake then continue to refrigerate until ready to serve.
Right before serving, chop strawberries into small chunks. Place in bowl with blueberries, blackberries, and raspberries.
Toss berries with sugar and lemon juice.
Top chilled cheesecake with berries and coulis sauce and serve.