Mixed Berries Cheesecake

Nothing beats a classic dessert like cheesecake. and most cheesecake aficionados would agree that no cheesecake is complete without its berry topping. sweetness

  Total Time: 1:30 Min 

  Yield: Serves 12



  • 15 whole graham crackers, crushed into crumbs
  • ¼ cup granulated sugar
  • 1/3 cup melted butter
  • Pinch of salt



  • 4 cups room temperature cream cheese
  • ½ cup room temperature sour cream
  • 3 large room temperature eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract


Mixed Berry Topping

Nothing beats a classic dessert like cheesecake. However, most cheesecake aficionados would agree that no cheesecake is complete without its berry topping. When you top a cheesecake with such a fruity compote, it can turn plain cheesecake to extraordinary. But very often, adding that special fruit-flavored topping over cheesecake can be inconsistent. Even worse, the topping eventually waters down the surface of that perfect filling you worked so hard for. But never fear! We have the secret for perfect cheesecake toppings every time. And it is so simple to create. It is just a small added step. By adding agar agar powder, a mixed berry compote transforms into a delicious layer of fruity flavor that sits evenly atop any luscious cheesecake. Agar agar sets more firmly than gelatin, and can also withstand very high temperatures without melting. Agar agar is also free from all animal products, as well as gluten, wheat, corn, soy, and yeast.

How to Make It:

Step 1:

Preheat your oven to 350 degrees F. Mix melted butter with crushed graham cracker crumbs. Stir all the crust ingredients together until well combined.

Step 2:


Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and set aside.

Step 3:

Use an electric mixer with a paddle attachment to beat the cream cheese on medium until smooth.

Add the sour cream to the beaten cream cheese along with the eggs, sugar and vanilla extract.

Mix on low until combined. Do not overmix.


Step 4:

Pour the filling into the crust and spread evenly. Layer two sheets of foil and wrap the bottom of the springform pan with that foil. Place into a larger pan. Fill the larger pan with about 3/4 inch of water. The water should not pass the foil. Bake for one hour or until the center is almost set.

Remove from the oven and set the cheesecake aside to cool for at least 45 minutes.

Step 5:

Once the cheesecake is almost cool, transfer the berries to a saucepan and bring to a boil. Reduce to a simmer and let simmer on low for 8-10 minutes. Pour into a strainer placed over a bowl and gently press the berries to extract their juices. Set aside the berry pulp.

Add the remaining ingredients for the topping including the agar agar and stir. Return to the saucepan and bring to a boil.

Reduce to a simmer. Let simmer for 1 minute.

Add some of the berry pulp to the jelly then remove from the heat and let cool for 3 minutes. Do not let the topping set.

Step 6:

Pour the jelly topping over the cheesecake in an even layer. Let the jelly set before transferring the cheesecake to the refrigerator to chill for at least 2 hours.

Run a knife along the edges of the springform pan. Carefully release the cheesecake from the pan.

Slice and serve.

Prepared by . . .


Tatiana is a cook, writer and food enthusiast from Los Angeles, California.  

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