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Cheesecake with Berry Sauce

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
  • Total Time
    Prep: 1 hour Bake: 50 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 7 large eggs, lightly beaten
  • TOPPINGS:
  • 1 package (12 ounces) frozen raspberries or blueberries , thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet.
  • In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  • Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  • For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
  • Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.
Nutrition Facts
1 slice: 423 calories, 28g fat (17g saturated fat), 180mg cholesterol, 186mg sodium, 37g carbohydrate (30g sugars, 1g fiber), 6g protein.
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Reviews

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Average Rating:
  • Samantha
    Apr 23, 2020

    This cheesecake is absolutely delicious! I overbeat and overcooked the first one I made, and it was STILL good! I used mixed berries for the topping and added some whole blueberries in after processing. Plus - I will NEVER buy whipped cream again! I had no idea how amazing it was homemade!

  • cruisingail
    Sep 5, 2015

    awesome cheesecake. the eggs made it extra light. Upon first removing it from the oven, i tried it and it had a very odd texture, like a souffle, but the secret was refrigerating it overnight at which time it returned to the traditional cheese cake texture. I made a blueberry compote, however, instead of the berry sauce. I always have frozen blueberries in freezer from the summer and i think it makes a much better presentation along with taste. the cheesecake is not sweet and needs the extra berry sauce on top. I also had to bake mine for 1 1/2 hrs. I used a 9 inch springform pan so maybe that is why it took longer. the directions called for a 10 inch pan. I also took some out of the pan and put it in a small pyrex dish to bake as it came up to nearly the top of the pan!

  • dublinlab
    Aug 31, 2015

    This is delicious. I made it a day ahead and it was great but even better the next day. I served it with elderberry syrup. I'm going to freeze a piece and see how it makes out. Everyone loved it. Janet. VFE

  • bowen0555
    Jul 30, 2015

    Awesome recipe

  • lukesmommy15229
    Jul 30, 2015

    Quick question: Would this work with fresh berries as well? I've made the cheesecake many times, and it is DIVINE!

  • adams1492
    Jun 30, 2015

    New favorite cheesecake recipe! Great served with fresh strawberries as well.

  • JannyM
    May 17, 2013

    Absolutely delicious - the raspberry sauce was easy and mouth watering.

  • cherrylady
    Aug 16, 2012

    An idea for junetennant: I've had great luck freezing cheesecake. Wrap pieces individually and place in a freezer bag. Another idea would be to make the whole cake and share the excess with your neighbors. They'll love you!

  • jslvsclf
    Aug 16, 2012

    I have not tried this yet, as I just barely got it in my email box, but I fully intend to. You piqued my curiosity right off when you said you shipped it in dry ice. Where can I buy dry ice? I have a son and three sisters out of state, so I would like to copy your recipe and shipping method. By the way, the cheesecake sounds great to eat at home too! Thanks!

  • junetennant
    Aug 16, 2012

    Too bad it is for so many servings. Looks hard to scale down to 4.