Prepare to embark on a culinary journey that will transform your dessert game forever! This Light Cream Cheese Berry Cheesecake isn't just another dessert—it's a heavenly creation that balances the rich, velvety smoothness of cream cheese with the vibrant, tangy burst of fresh mixed berries. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping dessert that looks like it came straight from a professional bakery, but can be crafted right in your own kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar and continue mixing until fully incorporated and no lumps remain.
- Add vanilla extract to the cream cheese mixture and blend well. Reduce mixer speed to low and add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
- Pour the cream cheese mixture over the prepared graham cracker crust, ensuring an even distribution. Gently tap the pan on the counter to release any air bubbles.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. This gradual cooling helps maintain a smooth texture.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, carefully remove the springform pan sides. Top the cheesecake with fresh mixed berries, arranging them attractively across the surface.
- Slice and serve chilled. For clean cuts, use a knife dipped in hot water and wiped dry between each slice.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter after adding eggs—this can incorporate too much air and cause cracking.
- The water bath method (placing the springform pan in a larger pan with hot water) can help prevent cracks and ensure even baking.
- Use a digital thermometer to check that your cream cheese mixture is thoroughly mixed without overbeating.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes that cause cracking.
- Chill the cheesecake completely before serving to allow it to set properly and develop its full flavor profile.
- For the most beautiful presentation, use fresh, ripe berries and arrange them just before serving to maintain their vibrant color and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 10g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 150mg
