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The Creamiest Berry Cheesecake Recipe You’ll Love

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A classic baked cheesecake featuring a velvety smooth, sweet filling enriched with condensed milk. It rests on a crisp, buttery graham cracker crust, offering a delightful textural contrast. The cheesecake is gently baked to achieve its signature creamy consistency, often finished with a dusting of spice and fresh mixed berries for a bright, tangy counterpoint.

Ingredients

Scale
  • **For the Crust:**
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • **For the Filling:**
  • 32 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • **For Garnish (Optional):**
  • Fresh mixed berries (strawberries, blueberries, raspberries)
  • Fresh mint leaves
  • A light dusting of cinnamon or nutmeg

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and moist. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. **Prepare the Filling:** In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  4. Gradually add the sweetened condensed milk, beating until just combined. Scrape down the sides of the bowl as needed.
  5. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
  6. Stir in the vanilla extract and fresh lemon juice until fully blended.
  7. **Bake the Cheesecake:** Pour the cream cheese mixture over the cooled crust in the springform pan.
  8. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this is a water bath to prevent cracking).
  9. Bake for 60-75 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
  10. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour.
  11. Carefully remove the springform pan from the water bath, remove it from the roasting pan, and place it on a wire rack to cool completely at room temperature.
  12. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
  13. **Garnish and Serve:** Before serving, carefully remove the sides of the springform pan. Garnish with fresh mixed berries, mint leaves, and a light dusting of cinnamon or nutmeg, if desired.

Notes

Ensure all dairy ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter.

Do not overmix the batter once the eggs are added; overmixing can incorporate too much air, leading to cracks.

A water bath is crucial for a perfectly smooth, crack-free cheesecake with an even texture.

Allow the cheesecake to cool gradually in the oven and then fully chill in the refrigerator to prevent cracking and ensure it sets properly.

Store leftover cheesecake covered in the refrigerator for up to 4-5 days.

Nutrition

Find it online: https://cooksillo.com/the-creamiest-berry-cheesecake-recipe-youll-love/