Strawberry blueberry Cheesecake

There’s just something special about a really good cheesecake—the kind that’s rich, creamy, and makes everyone go back for “just one more bite.” This recipe is exactly that. I originally found it online (I’ve linked the original creator below—definitely go check out her page because every recipe I’ve tried from her has turned out amazing!), and it has quickly become one of my go-to desserts.

I recently made this cheesecake for our Memorial Day church potluck, and let me tell you—it disappeared fast. It’s smooth, perfectly sweet, and pairs beautifully with fresh fruit on top. I used strawberries, blueberries, and a little strawberry jam for that glossy finish, and it was absolutely delicious.

What I love most about this recipe is how versatile it is. You can easily switch up the topping depending on the season or what you’re craving. Next time, I’m already thinking about trying a peach version… or maybe even a lemon meringue twist!

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (170g)

2 tablespoons sugar

1 tablespoon brown sugar (white sugar works too)

7 tablespoons butter, melted

For the cheesecake filling:

32 oz cream cheese, softened (910g)

1 cup sugar (200g)

⅔ cup sour cream (160g)

1 ½ teaspoons vanilla paste

⅛ teaspoon salt

4 large eggs, room temperature, lightly beaten

Topping:

Strawberries

Blueberries

Strawberry jam or pie filling

Instructions

Start by preheating your oven to 325°F (160°C).

In a bowl, mix together the graham cracker crumbs, sugar, and brown sugar. Pour in the melted butter and stir with a fork until everything is well combined and resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set aside while you prepare the filling.

In a large bowl (or stand mixer), beat the cream cheese until smooth and creamy. Try not to overmix—you don’t want to incorporate too much air. Add the sugar and mix again until well blended.

Next, mix in the sour cream, vanilla, and salt. Be sure to scrape down the sides of the bowl so everything is evenly combined.

With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated. Once all the eggs are in, give the batter one final gentle stir with a spatula.

Pour the cheesecake batter into your prepared crust. Place the springform pan on a foil-lined baking sheet (this helps catch any leaks), then transfer it to the center rack of your oven.

Bake for 50–60 minutes, or until the edges are lightly golden and slightly puffed, and the center still has a slight jiggle—like Jell-O. Be careful not to overbake, or you’ll lose that creamy texture we all love.

Remove the cheesecake from the oven and let it cool on top of the oven for about 10 minutes. Then, run a knife gently around the inside edge of the pan to help prevent cracks as it cools. Leave the springform ring on.

Allow it to cool at room temperature for 1–2 hours, then top with your fruit and a spoonful of jam or pie filling for that beautiful finish. Transfer to the refrigerator and chill overnight.

When you’re ready to serve, remove the springform ring, slice, and enjoy every creamy, fruity bite.

If you try a different topping (like peach or lemon), I’d love to hear how it turns out!

https://sugarspunrun.com/best-cheesecake-recipe/