Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 3 (8 oz) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 2 tbsp all-purpose flour
- ¼ cup berry jam (blueberry, raspberry, or mixed berry)
For the Topping:
- ⅓ cup berry jam or fruit glaze
- Fresh raspberries and blueberries 🍓🫐
- Optional: whipped cream for garnish
Instructions
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then cool.
2. Mix the FillingIn a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then stir in vanilla, flour, and sour cream. Mix until silky.
3. Add the Berry Jam LayerSpread a thin layer of berry jam over the baked crust before pouring in the cheesecake batter. It adds a surprise fruity burst with every bite!
4. Bake the CheesecakePour filling into the crust. Bake in a water bath at 325°F for 55–65 minutes, or until the center is slightly jiggly. Let cool in oven with door ajar, then refrigerate for 6 hours or overnight.
5. Finish with Glaze and Fresh BerriesWarm the jam or fruit glaze slightly and spread over the top. Decorate with fresh raspberries and blueberries. Serve chilled for the best flavor.
Notes
Tips for Cheesecake Perfection 🧁
- Room temperature ingredients are key to a smooth batter.
- Water bath baking helps avoid cracks.
- Chill completely before slicing for clean, creamy cuts.
- Want it even richer? Try a layer of white chocolate ganache under the fruit!