Winter Berry Creamy Cheesecake (Printable Version)

A luscious, creamy base topped with a bright medley of winter berries for a festive touch.

# What You'll Need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Cheesecake Filling

04 - 21 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - 3/4 cup plus 2 tbsp sour cream
07 - 3 large eggs
08 - 1 tsp vanilla extract
09 - 2 tbsp all-purpose flour
10 - Zest of 1 lemon

→ Winter Berry Topping

11 - 2 cups mixed winter berries (cranberries, blackberries, blueberries, red currants)
12 - 3 tbsp granulated sugar
13 - 1 tbsp lemon juice
14 - 1 tsp cornstarch mixed with 1 tbsp cold water

# Directions:

01 - Preheat oven to 325°F. Line the base of a 9-inch springform pan with parchment paper.
02 - Crush biscuits or graham crackers into fine crumbs. Combine with melted butter and sugar. Press firmly into the base of the pan. Chill for 10 minutes.
03 - Beat softened cream cheese and sugar until smooth. Gradually add sour cream, eggs one at a time, vanilla, flour, and lemon zest, mixing gently after each addition.
04 - Pour filling over crust and tap pan to remove air bubbles. Bake 50 to 60 minutes until center is set but slightly wobbly. Turn off oven, crack door, and let cool in oven for 1 hour.
05 - Remove cheesecake and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
06 - Combine berries, sugar, and lemon juice in a saucepan. Cook over medium heat 5 to 8 minutes until berries soften. Stir in cornstarch mixture and cook 1 to 2 minutes until thickened. Cool completely.
07 - Spoon the chilled berry topping evenly over the cheesecake before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy with a subtle tang from sour cream that keeps it from feeling too heavy.
  • Winter berries add a tartness that cuts through the richness, making every bite feel balanced instead of cloying.
  • It looks stunning on the table, the kind of dessert that makes people pause before cutting into it.
  • You can make it a day ahead, which means no last minute panic before guests arrive.
02 -
  • Do not skip the slow cooling step inside the oven, it prevents the dreaded crack down the middle.
  • Room temperature cream cheese is non negotiable, cold cream cheese will leave you with a lumpy filling no matter how long you beat it.
  • Tap the pan firmly on the counter after pouring the filling to release hidden air bubbles that cause uneven texture.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform, it prevents the top from tearing.
  • If cracks do appear, do not panic, the berry topping will cover them completely.
  • Pair this with a glass of chilled Moscato or Riesling, the sweetness and acidity mirror the cheesecake beautifully.

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