Best 6 Cheesecake With Berry Sauce Recipes

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Cheesecake with berry sauce is a classic dessert that is perfect for any occasion. It is a rich and creamy cheesecake with a sweet and tangy berry sauce that perfectly complements the cheesecake. The cheesecake is made with a graham cracker crust, a creamy cheese filling, and a berry sauce topping. The berry sauce is made with fresh berries, sugar, and lemon juice. This article will provide you with a comprehensive guide to making the best cheesecake with berry sauce. We will cover everything from gathering the ingredients to assembling the cheesecake. So, let's get started and create a delicious dessert that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

MIXED BERRY CHEESECAKE



Mixed Berry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 13h30m

Yield 12 to 15 servings

Number Of Ingredients 14

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam) such as currant, raspberry, or strawberry
1/2 pint sliced strawberries
1/2 pint fresh raspberries
1/2 pint fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

CHEESECAKE WITH BERRY SAUCE



Cheesecake with Berry Sauce image

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. -Jeanette Volker, Walton, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 16

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
7 large eggs, lightly beaten
TOPPINGS:
1 package (12 ounces) frozen raspberries or blueberries , thawed
1/2 cup sugar
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.

Nutrition Facts : Calories 423 calories, Fat 28g fat (17g saturated fat), Cholesterol 180mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

EASY BLUEBERRY SAUCE



Easy Blueberry Sauce image

Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3/4 cup.

Number Of Ingredients 8

1/4 cup sugar
1 teaspoon cornstarch
Dash salt
1/4 cup water
1 cup fresh or frozen blueberries
1/2 teaspoon grated lemon zest
1-1/2 teaspoons lemon juice
Vanilla ice cream

Steps:

  • In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.

INDIVIDUAL CHEESECAKES WITH MIXED-BERRY SAUCE



Individual Cheesecakes with Mixed-Berry Sauce image

Categories     Cake     Berry     Fruit     Dessert     Bake     Cream Cheese     Blueberry     Raspberry     Summer     Chill     Party     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 14

Cheesecake
2 cups ground vanilla wafer cookies or shortbread cookies (about 10 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
3 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/2 teaspoon vanilla extract
2 large eggs
2 large egg yolks
Berry Sauce
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
2 1/2-pint baskets raspberries
2 1/2-pint baskets blueberries
6 tablespoons black raspberry liqueur (such as Chambord)

Steps:

  • For cheesecake:
  • Preheat oven to 325°F. Butter six 1 1/4 cup custard cups. Toss ground cookies with melted butter in medium bowl to blend. Press 3 tablespoons cookie mixture evenly onto bottom of each prepared cup; reserve remaining cookie mixture.
  • Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Divide batter equally among custard cups. Sprinkle reserved cookie mixture evenly atop batter. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes. Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • For sauce:
  • Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur.
  • Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes.

PUMPKIN CHEESECAKE WITH CARAMEL SAUCE



Pumpkin Cheesecake with Caramel Sauce image

Treat your guests with a creamy pumpkin cheesecake that's topped with caramel-rum sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h40m

Yield 16

Number Of Ingredients 14

2 cups crushed teddy bear-shaped cinnamon graham snacks (from 10-oz box)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3/4 teaspoon ground cardamom
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup
2 tablespoons butter or margarine
1/3 cup whipping cream
1 tablespoon spiced rum or 1/4 teaspoon rum extract
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Wrap foil around pan to catch drips. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. To remaining cream cheese mixture, add pumpkin, pumpkin pie spice and cardamom; mix with wire whisk until smooth. Spoon over mixture in pan.
  • Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • In small saucepan, heat brown sugar, corn syrup and 2 tablespoons butter to boiling over medium-low heat, stirring constantly. Boil 5 minutes, stirring occasionally. Stir in whipping cream; heat to boiling. Remove from heat; stir in rum. Cool until warm.
  • Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Top individual slices with warm sauce and a dollop of whipped cream. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : Calories 440, Carbohydrate 41 g, Cholesterol 135 mg, Fat 4, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 31 g, TransFat 1 g

LEMONY CHEESECAKE WITH BERRY SAUCE (RAW VEGAN)



Lemony Cheesecake With Berry Sauce (Raw Vegan) image

Mmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! :-) We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often. :)

Provided by Debra1113

Categories     Cheesecake

Time 3h40m

Yield 16 serving(s)

Number Of Ingredients 11

2 cups almonds
1 cup dates
3 cups cashews (soaked for at least 1 hour)
3/4 cup lemon juice, fresh
3/4 cup raw honey
3/4 cup coconut oil (when liquid, see 2nd step)
1/2 cup water
1/3 vanilla beans or 1 teaspoon vanilla
1/2 teaspoon celtic sea salt
3 cups frozen berries
1/2 cup dates or 1/4 cup honey

Steps:

  • Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :).
  • Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step!
  • Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.
  • Check your coconut oil, and double-check measurement once it's all melted.
  • Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste.
  • Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.
  • Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour.
  • To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.
  • Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.

Nutrition Facts : Calories 428.3, Fat 31.2, SaturatedFat 11.9, Sodium 296.8, Carbohydrate 36.4, Fiber 3.8, Sugar 24.3, Protein 8

Tips:

  • For a smooth cheesecake, use room temperature cream cheese and eggs. This will help to prevent lumps in the batter.
  • If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the crust so that it fits inside the plate.
  • Bake the cheesecake in a water bath to prevent it from cracking. This will also help to create a creamy, smooth texture.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to set properly.
  • When making the berry sauce, use fresh berries for the best flavor. If you only have frozen berries, thaw them before using.
  • To make a thicker berry sauce, simmer it for a few minutes until it reduces.
  • Serve the cheesecake with a dollop of whipped cream or ice cream for a delicious dessert.

Conclusion:

Cheesecake is a classic dessert that is always a crowd-pleaser. With its creamy, smooth texture and delicious berry sauce, this recipe is sure to be a hit with your friends and family. Follow these tips for a perfect cheesecake every time.

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