Best 3 Mixed Berry Cheesecake Recipes

Indulge in a delightful culinary journey with our Mixed Berry Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert features a creamy cheesecake filling nestled atop a graham cracker crust, adorned with a vibrant array of fresh berries. Each bite offers a perfect balance of tangy and sweet, with a hint of graham cracker crunch. Whether you're a seasoned baker or just starting your culinary adventures, our comprehensive recipe guide will lead you through each step effortlessly. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking escapade!

Check out the recipes below so you can choose the best recipe for yourself!

MIXED BERRY CHEESECAKE

Mixed Berry Cheesecake image

Provided by Ina Garten

Categories dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

MIXED BERRY CHEESECAKE SMOOTHIE PARFAITS

Mixed Berry Cheesecake Smoothie Parfaits image

Yoplait® Smoothie is combined with cream cheese and layered with granola bars and fresh strawberries--Yum!

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

3/4 cup fat-free (skim) milk
1/4 cup strawberry cream cheese
1 pouch (4.5 oz) Yoplait® Smoothie Greek mixed berry
1 cup chopped fresh strawberries
2 Nature Valley™ oats 'n dark chocolate crunchy granola bars (1 pouch from 8.94-oz box), coarsely crushed
Whipped cream topping in aerosol can, if desired

Steps:

In blender, place milk, cream cheese and contents of smoothie pouch. Cover; blend on high speed 1 minute to 1 minute 30 seconds, stopping to scrape sides as necessary, until smooth.
Pour about 1/2 cup mixture in each of 2 glasses. Top each with about 1/4 cup strawberries and 1 heaping tablespoonful crushed granola bar. Repeat. Top with whipped topping. Serve immediately.

Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 12 g, TransFat 0 g

MIXED BERRY CHEESECAKE

MIXED BERRY CHEESECAKE image

Categories Cake Cheese Dessert

Yield 12-15

Number Of Ingredients 17

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
For the topping:
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Tips:

Ensure all ingredients are at room temperature before starting. This will help ensure a smooth and well-combined batter.
Use fresh, ripe berries for the best flavor. Frozen berries can also be used, but thaw them completely and drain off any excess liquid before using.
Don't overmix the batter. Overmixing can lead to a tough and dense cheesecake.
Bake the cheesecake in a water bath to prevent it from cracking. A water bath is a pan filled with hot water that is placed on the oven rack below the cheesecake.
Chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow the flavors to develop and the cheesecake to set properly.

Conclusion:

Mixed Berry Cheesecake is an exquisite dessert perfect for any occasion. With its creamy, tangy filling, vibrant berry topping, and buttery graham cracker crust, this cheesecake is sure to satisfy everyone's sweet tooth. Follow these tips to ensure a perfect cheesecake every time.