Description
A luscious dessert combining the richness of cheesecake with a crunchy crumble topping, featuring fresh strawberries, blueberries, and raspberries.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped fresh strawberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup old-fashioned rolled oats
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom of the pan. Bake for 10 minutes and allow to cool.
- Toss strawberries, blueberries, raspberries, sugar, lemon juice, and cornstarch in a bowl until coated. Set aside.
- In a mixing bowl, beat cream cheese until smooth, then add sugar and mix. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream until smooth.
- Pour cheesecake batter over the crust and smooth the top. Spoon berry mixture over the batter, leaving excess liquid behind.
- To make crumble topping, combine flour, brown sugar, and oats. Cut in cold butter until crumbs form. Sprinkle over the berries.
- Bake for 55-65 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let cool inside for 1 hour.
- Cool completely, then refrigerate for at least 4 hours or overnight.
- Serve chilled or at room temperature.
Notes
Use fresh berries for the best flavor. This cheesecake can be made in advance for gatherings and freezes well.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, berry, crumble, dessert, summer