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Mulberry Cheesecake – Creamy, Rich & Easy Recipe

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Mulberry Cheesecake is a rich and creamy baked dessert made with smooth cream cheese filling blended with sweet-tart mulberry puree on a buttery graham cracker crust.

  • Author: Emily
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup mulberry puree (fresh or cooked and strained)
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 1 cup fresh mulberries (optional topping)
  • 2 tablespoons sugar (for topping)
  • 1 teaspoon lemon juice (for topping)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then remove and let cool.
  4. In a large bowl, beat softened cream cheese until smooth and lump-free.
  5. Add 1 cup sugar and mix until fully combined.
  6. Add eggs one at a time, mixing on low speed after each addition.
  7. Blend in sour cream and vanilla extract until smooth.
  8. Gently fold in the mulberry puree until evenly incorporated.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Place the springform pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
  11. Bake for 55–70 minutes, until the center slightly jiggles but the edges are set.
  12. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  13. Remove from oven and refrigerate for at least 4 hours or overnight.
  14. For the topping, cook mulberries, sugar, and lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool before spreading over chilled cheesecake.

Notes

  • Use room temperature ingredients for a smooth batter.
  • Do not overmix after adding eggs to prevent cracks.
  • The cheesecake will continue to set as it cools.
  • Chill overnight for best flavor and texture.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipeshots.com/mulberry-cheesecake/