Description
This Triple-layered Berry Cheesecake features a luscious graham cracker crust topped with three vibrant layers of strawberry, raspberry, and blueberry cream cheese batter. The pureed berries blend into the creamy cheesecake for a visually stunning and delicious dessert perfect for berry lovers. Finished with optional whipped cream and fresh mixed berries, this classic American dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layers:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the berry layers:
- 1/2 cup pureed strawberries (fresh or thawed frozen)
- 1/2 cup pureed raspberries (fresh or thawed frozen)
- 1/2 cup pureed blueberries (fresh or thawed frozen)
- 3 tablespoons sugar, divided
- A few drops of red and blue food coloring (optional, for visual layering)
Optional topping:
- Whipped cream
- Fresh mixed berries
Instructions
- Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract and sour cream until just combined, being careful not to overmix.
- Divide and flavor the batter: Evenly divide the cheesecake batter into three separate bowls. To each bowl, add one type of berry puree and 1 tablespoon of sugar – one with strawberry puree, one with raspberry puree, and one with blueberry puree. Optionally, add a few drops of red or blue food coloring to the respective berry mixtures to enhance the vibrancy of each layer.
- Layer the cheesecake: Pour the blueberry batter first over the cooled crust and smooth it out evenly. Carefully add the raspberry batter on top by pouring it over the back of a spoon to avoid mixing with the blueberry layer. Repeat the process with the strawberry batter for the top layer. Gently tap the pan on the counter to level the surface and remove any air bubbles.
- Bake in a water bath: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then refrigerate it for at least 6 hours or preferably overnight to fully set and develop flavors.
- Serve: Before serving, optionally top the cheesecake with whipped cream and fresh mixed berries for added texture and flavor. Slice and enjoy this impressive triple-layered berry cheesecake.
Notes
- For cleaner, more distinct layers, refrigerate the cheesecake for about 15 minutes between pouring each layer if needed.
- You can customize the cheesecake by using only one type of berry puree for a single-flavor variation.
- Wrapping the springform pan with foil helps prevent water from seeping into the cake during the water bath baking process.
- Use fresh or thawed frozen berries to ensure a smooth puree and consistent flavor in each layer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
