Mixed Berry Topped Cheesecake
A whole baked cheesecake piled with strawberries, blueberries, and blackberries, simple enough for a weeknight yet showy enough for company.
This is the cheesecake to make when you want maximum payoff for minimal fuss, since the topping is just fresh fruit tossed with a little sugar and lemon. No sauce to simmer, no swirl to master, just a classic dense filling and whatever berries look best at the market. Let it chill fully before piling the fruit on top.
Ingredients
Method
Tap a number to mark a step doneStir the graham cracker crumbs with melted butter until evenly moistened, then press into the bottom of a 9-inch springform pan.
Bake the crust at 350F for 8 minutes, until lightly golden at the edges, and let it cool completely on the counter.
Beat the cream cheese and sugar until fluffy, then add the eggs one at a time, mixing on low so the batter stays smooth.
Blend in the sour cream and vanilla, then pour the filling over the cooled crust and smooth the top with a spatula.
Bake at 325F for 50 to 55 minutes, until the edges look set and only the very center jiggles slightly.
Turn off the oven and let the cheesecake sit inside with the door cracked for 30 minutes before moving it to a rack to finish cooling.
Chill the cheesecake at least 4 hours, then toss the berries with sugar and lemon juice and pile them over the top just before serving.
Kitchen note
Toss the berries in sugar only right before serving, since sitting too long draws out juice that will pool and make the top of the cheesecake soggy.
