Berry Cream Cheesecake

Author: Canadian Living

This ultra-smooth dessert is a great foil for blackberries, raspberries or strawberries, and especially wonderful when served with a puree of the same type of berry. Garnish with a sifting of icing sugar, if desired.

  • Portion size 14 servings


  • 1 lb cream cheese
  • 3/4 cups granulated sugar
  • 3 eggs
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla
  • 1 pinch salt
  • 3 cups sour cream
  • 3 cups berries
  • Berry Puree (see below)
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup butter melted


Crust: In bowl, combine crumbs, sugar and butter; press onto bottom and 1 inch (2.5 cm) up side of greased 8-inch (2 L) springform pan. Centre pan on square of foil; press foil to side of pan to prevent leaking. Bake in 325°F (160°C) oven for 8 to 10 minutes or until lightly browned. Let cool.

In large bowl, beat cream cheese with sugar for 3 minutes or until smooth and light. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla and salt. Blend in sour cream; pour over crust to come right to top of pan.

Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 1-1/4 to 1-1/2 hours or until edge is set yet centre still jiggles. Turn off oven; let cool in oven for 1 hour. Remove to rack; let cool completely. Cover and refrigerate overnight or up to 2 days.

Up to 1 day ahead, top with berries. Drizzle Berry Puree over each serving.

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Baking & Desserts

Berry Cream Cheesecake