Triple Berry Bliss Recipe
Recipe information
Make Triple Berry Bliss in just 6h . Creamy Cheesecake Layered with Vanilla Cake, Three Kinds of Berries and a Kiss of Citrus! (1300 cal)
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Ingredients
Vanilla Cake Layer
Cheesecake Layer
Triple Berry Compote
Citrus Whipped Cream
Garnish
Vanilla Cake Layer
1. Preheat and prepare pan
Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan (or spray with nonstick spray). Line the bottom with parchment paper if available.
2. Mix dry ingredients
In a medium bowl whisk together the all-purpose flour (1.25 cups), granulated sugar (0.5 cups), baking powder (1.5 tsp) and salt (0.25 tsp) until evenly combined.
3. Combine wet ingredients
In a separate bowl whisk together the melted unsalted butter (3 tbs), whole milk (0.5 cups), large egg (1 large) and vanilla extract (1 tsp) until smooth.
4. Make the batter and bake
Fold the wet ingredients into the dry ingredients until just combined (do not overmix). Spread the batter evenly in the prepared 9-inch pan and bake 12–16 minutes, or until a toothpick inserted into the center comes out clean. The cake should be just set and pale golden.
5. Cool and reserve
Let the cake cool in the pan 10 minutes, then transfer to a rack to cool completely. Once cool, trim the dome if necessary so it sits flat. Place the cooled cake in the bottom of a 9-inch springform pan (or return the cake layer to the lined round pan if using the same pan for cheesecake), pressing gently to fit. Refrigerate while you prepare the cheesecake batter if needed.
Cheesecake Layer
6. Prepare oven and water bath
Reduce oven temperature to 325°F (165°C). If using a springform pan for the final cheesecake, wrap the outside of the pan in a double layer of heavy-duty foil to prevent water from seeping in for the water bath.
7. Beat cream cheese and sugar
In a large bowl or stand mixer fitted with a paddle, beat room-temperature cream cheese (24 oz) on medium speed until smooth and free of lumps, about 2–3 minutes. Add granulated sugar (0.667 cups) and cornstarch (1 tbs) and beat until combined and creamy, scraping the bowl as needed.
8. Add eggs and dairy
Add the eggs (2 large) one at a time, mixing on low speed and scraping between additions so the mixture stays smooth. Mix in sour cream (0.5 cups), vanilla extract (1 tsp) and lemon zest (1 tsp) until just combined—do not overmix to avoid incorporating excess air.
9. Assemble and bake
Pour the cheesecake batter evenly over the prepared cake layer in the springform pan. Place the springform into a larger roasting pan; carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform. Bake at 325°F (165°C) for 50–60 minutes, or until the edges are set and the center still has a slight jiggle.
10. Cool gradually
Turn off the oven and crack the door open; let the cheesecake sit in the warm oven for 1 hour to cool slowly (this reduces cracking). After one hour, remove the cheesecake from the water bath and unwrap the foil. Cool to room temperature on a wire rack.
11. Chill
Once at room temperature, refrigerate the cheesecake at least 4 hours, preferably overnight, to set fully before topping.
Triple Berry Compote
12. Combine fruit and sugar
In a medium saucepan combine strawberries (1.5 cups), raspberries (1 cup), blueberries (1 cup) and granulated sugar (0.333 cups). Add lemon juice (2 tbs) and lemon zest (1 tsp). Stir to combine.
13. Simmer the berries
Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until the berries break down and release their juices.
14. Thicken the compote
Mix the cornstarch (1 tsp) with cold water (1 tbs) to make a slurry. Stir the slurry into the simmering berries and cook 1–2 more minutes until the compote thickens slightly. Remove from heat and let cool to room temperature; the compote will thicken further as it cools.
Citrus Whipped Cream
15. Chill tools
Chill a medium mixing bowl and beaters for 10 minutes in the freezer (optional but helps whipping).
16. Whip cream
Pour cold heavy cream (1 cup) into the chilled bowl. Add powdered sugar (2 tbs), lemon zest (1 tsp) and vanilla extract (0.5 tsp). Whip on medium-high speed until soft to medium peaks form—do not overwhip. Refrigerate until ready to assemble.
Garnish and Assembly
17. Top with compote
When the cheesecake is fully chilled, spoon the cooled triple berry compote evenly over the top, spreading gently to the edges. If the compote is very loose, spoon only a thin layer first and reserve the rest for serving.
18. Add whipped cream and fresh berries
Pipe or dollop the citrus whipped cream (from the Citrus Whipped Cream section) in a ring around the edge or in decorative swirls. Scatter fresh mixed berries (1.5 cups) in the center and around the whipped cream. Garnish with fresh mint leaves (12 leaves).
19. Final chill (optional)
Return the assembled cheesecake to the refrigerator for 30 minutes to 1 hour to let the topping settle, or serve immediately. Keep refrigerated; consume within 3 days.
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