Imagine a dessert so decadent, so irresistibly luxurious, that it could steal the show at any wedding or special occasion. Our Chocolate Berry Wedding Cheesecake is not just a dessert—it's a culinary love story that combines the rich, velvety smoothness of cream cheese with the vibrant burst of fresh berries and elegant chocolate shavings. Whether you're celebrating a wedding, anniversary, or simply craving a show-stopping treat, this cheesecake promises to make hearts melt and taste buds dance with pure delight.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1/2 cup chocolate shavings (for garnish)
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly.
- In a medium bowl, combine 1 1/2 cups of graham cracker crumbs and 1/2 cup of melted unsalted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form a crust. Make sure it is evenly distributed and compacted. Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
- In a large mixing bowl, beat 3 packages (8 oz each) of softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add 1 cup of granulated sugar to the cream cheese and mix until well combined and fluffy, about another 2 minutes.
- One at a time, add the 3 large eggs, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in 1 teaspoon of vanilla extract and 1 cup of sour cream until the mixture is smooth and creamy.
- Gently fold in 1 cup of mixed berries (strawberries, blueberries, raspberries) using a spatula, being careful not to break the berries too much.
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top if necessary.
- Bake the cheesecake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly. The edges should be firm, while the center will continue to firm up as it cools.
- Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
- After the cheesecake has cooled in the oven, remove it and let it cool to room temperature for an additional 30 minutes.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, remove the cheesecake from the springform pan and place it on a serving platter. Garnish the top with 1/2 cup of chocolate shavings and additional mixed berries if desired.
- Slice the cheesecake into 12 equal servings and enjoy your delicious Chocolate Berry Wedding Cheesecake!
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
- Don't overmix the batter, as this can introduce too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracks.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set perfectly.
- For clean, precise slices, use a hot, clean knife and wipe it between each cut.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 120mg
