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Mulberry Cheesecake – Creamy & Rich Berry Dessert

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Mulberry Cheesecake with a rich, creamy filling and sweet-tart mulberry topping. This easy homemade dessert features a buttery graham cracker crust and a smooth, crack-free texture perfect for special occasions.

Ingredients

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  • For the crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • For the filling:
  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • For the mulberry topping:
  • 2 cups fresh mulberries (or frozen)
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water (for cornstarch slurry)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan.
  3. Bake crust for 10 minutes, then remove and allow to cool.
  4. In a large bowl, beat softened cream cheese until smooth and creamy.
  5. Add sugar and mix on low speed until incorporated.
  6. Add eggs one at a time, mixing gently after each addition.
  7. Fold in sour cream and vanilla extract until smooth. Avoid overmixing.
  8. Pour filling over cooled crust and smooth the top.
  9. Place pan into a larger roasting pan and add hot water halfway up the sides to create a water bath.
  10. Bake for 55–65 minutes until edges are set and center slightly jiggles.
  11. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
  12. Remove and refrigerate for at least 4–6 hours or overnight.
  13. For the topping, simmer mulberries, sugar, and lemon juice for 5–7 minutes.
  14. Mix cornstarch with water, stir into berry mixture, and cook until thickened.
  15. Cool completely, then spread over chilled cheesecake before serving.

Notes

  • Use room temperature ingredients for a smooth batter.
  • Avoid overmixing to prevent cracks.
  • Water bath helps ensure even baking and creamy texture.
  • Chill overnight for best flavor and texture.
  • Store refrigerated up to 5 days or freeze up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/mulberry-cheesecake/