Mixed Berry Crumb Cheesecake
Introduction
Mixed Berry Crumb Cheesecake is a stunning dessert that combines a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant swirl of fresh berries. The golden, buttery streusel topping adds a delightful crunch, making it both visually impressive and delicious.
Ingredients
Crust Base:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
Berry Swirl:
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 4 tablespoons cold butter, cubed
Flavoring:
- 2 teaspoons vanilla extract
Instructions
Prepare the crust by combining graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake at 175°C (350°F) for 8 minutes, then cool completely.
Simmer raspberries, blackberries, sugar, and lemon juice in a small pan for 5–7 minutes until thickened.
Strain through a mesh sieve to remove seeds, then let the berry sauce cool.
Beat softened cream cheese and sugar until smooth.
Add sour cream and vanilla extract, mixing until incorporated.
Add eggs one at a time on low speed to avoid incorporating excess air.
Pour half the cheesecake batter over the cooled crust.
Drop spoonfuls of berry sauce on top and swirl lightly with a knife.
Add the remaining batter and repeat the berry swirl.
Mix flour, brown sugar, and cold butter until crumbly.
Sprinkle the streusel topping generously over the cheesecake.
Bake at 160°C (325°F) for 55–65 minutes, until edges are set but the center still has a slight jiggle.
Cool completely before removing from the pan.
How to Make
Use only 3–4 light “figure-eight” motions when swirling the berry sauce to create distinct streaks.
Ensure the butter for the crumb topping is ice-cold to maintain clumps rather than a sandy mixture.
Wrap the pan in foil and bake in a water bath for a smooth texture and to prevent cracking.
Avoid over-beating once eggs are added to keep the cheesecake from collapsing.
Chill overnight for the best set and flavor development.
Variations
White Chocolate Berry: Fold ½ cup white chocolate chips into the cream cheese batter.
Oatmeal Streusel: Add ¼ cup rolled oats to the crumb topping for rustic texture.
Single Berry: Use only raspberries or only blueberries if preferred.
Lemon Zest: Add the zest of one lemon to the filling for a bright citrus note.
Mini Cheesecakes: Divide the batter into muffin tins for individual servings.
Tips
Use room-temperature cream cheese for a smooth batter; cold cream cheese causes lumps.
Bake in a water bath to avoid cracks and create a silky texture.
Chill for at least 6 hours, ideally overnight, to fully set the cheesecake.
Stop mixing immediately after adding the eggs to prevent collapsing.
Cool completely before slicing for clean, elegant portions.
Conclusion
Mixed Berry Crumb Cheesecake perfectly balances sweet, tangy, and crunchy textures. Its colorful berry swirls and buttery streusel topping make it an impressive centerpiece for celebrations, while its classic flavors keep it a family favorite.
I can also create a no-bake version for a quicker dessert or a keto-friendly version using almond flour and stevia if you want to adapt it.