The bright flavors of berries nestled on a creamy cheesecake base make this Triple Berry Cheesecake such a wonderful, delicious treat!
Add berries on top and it will look pretty. This is my mantra. In our family, (except for that one daughter), we love berries over our oatmeal and pancakes. Heck, we can eat a big tub of blueberries in instant!
Today, we make something even more special- Triple Berry Cheesecake. My other daughter’s eyes widened upon hearing this.
Triple Berry Cheesecake
- This is a simple recipe that begins with making a graham crust. The berries are simply placed on top of the cheesecake batter and together they bake beautifully with the prettiest color on top.
- Note that the berries I used are frozen, and they must be thawed before using them in the recipe.
- This cheesecake is baked on a 9x 13 inch pan, yielding a thin sheet of cheesecake which I love. I find wedge slices of a round cheesecake too hard to demolish.
- But thin slices, or bars if you will, are my type, just the perfect size each time. The perfect ratio of crust to filling.
Let’s Make It!
The Graham Crust
Line a 9x 13 inch pan with parchment paper. Spray the pan first, then place the parchment so that it lays flat.
Combine melted butter, brown sugar, and graham crumbs in a bowl. Mix until the powders are moistened.
Scrape this into the prepared pan. Press the mixture well in the bottom so that they are well packed and tight.
The Cheesecake Batter
With an electric mixer, Beat the cream cheese and sugar until the mixture is creamy. Add and beat in the lemon juice and vanilla extract.
Beat in the eggs one at a time.
Add the whipping cream and the flour, and beat until the mixture is smooth. Pour and scrape the batter over the graham crust in the pan. Smooth and level the batter using an angled spatula.
Gently place the berries on top of the batter. If there are big pieces, simply chop them. Bake the berry cheesecake at 300 F for 25 minutes.
How to Tell If My Cheesecake is Done?
- The cheesecake is done if the cheesecake is set but there is a very small and slight juggle in the middle. With an oven mitt, shake the pan very gently to see how the middle jiggles. If the cheesecake is very visibly jiggly, as in wavy jiggly, you need to bake it more.
- If the edges and outer center are still and a small part of the center jiggles a bit, it is done. The residual heat will set the center as it cools.
Serving and Storing the Cheesecake
- Note that you need to let the cheesecake cool completely. Then chill it further before slicing them. If you rush this process, you the cheesecake will not slice very well.
- I cool the cheesecake for 1 hour at room temperature, then chill it in the fridge for at least 4 hours. Patience is a virtue!
- Store leftovers in a tightly covered container in the fridge for up to 4 days or freeze them for up to 2 weeks.
These delicious recipes of yours are keeping me busy in the kitchen and family deliciously satisfied!!
Thank you for sharing them, I always know I can trust your recipes…so thank you for this!
Hi Terri! I am so happy that you enjoy the recipes here! I wish you and your family more happiness shared in enjoying lots of good food!