Ingredients
Scale
- All-purpose flour with 1 1/2 cups measurement
- Granulated sugar with 1 cup measurement
- Cream cheese with 8 ounces measurement
- Eggs with 3 large measurement
- Vanilla extract with 1 teaspoon measurement
- Mixed berries (strawberries, blueberries, raspberries) with 2 cups measurement
- Graham cracker crumbs with 1 1/2 cups measurement
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Step 2: In a medium bowl, combine graham cracker crumbs and 1/4 cup melted butter. Press into the bottom of the prepared pan.
- Step 3: In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 4: In a separate bowl, combine flour and remaining 1/2 cup sugar. Gradually add the flour mixture to the cream cheese mixture, mixing until just combined.
- Step 5: Gently fold in 1 cup of mixed berries into the batter. Pour batter over the graham cracker crust. Sprinkle the remaining 1 cup of berries on top.
- Step 6: Bake for 50-60 minutes, or until the center is almost set. Let cool completely in the pan before refrigerating for at least 4 hours. Release from the springform pan before serving.
Notes
- Store leftover Berry Cheesecake Cake, tightly covered, in the refrigerator for up to 3 days to maintain its creamy texture.
- This cake is best enjoyed cold, so no reheating is needed; the flavors are most vibrant when chilled!
- Garnish each slice with a dollop of whipped cream or a sprig of mint for an extra touch of elegance.
- For the best graham cracker crust, use a flat-bottomed measuring cup to firmly press the crumbs evenly into the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American