If you have a sweet tooth and are looking for something different from the ordinary, why not find out for yourself how great a Huckleberry Cheesecake Recipe is? So what do we have here? Well, a combination of the creamy goodness of cheesecake married to the sweet-tart flavor of fresh huckleberries make this baby not only beautiful visually, but it’s oh-so-good-tasting too! It makes an ideal treat for special occasions, family gatherings, or just treating yourself to something extraordinary.
And what really sets a huckleberry cheesecake apart is the way it harmonizes flavors and textures. The rich, silky cheesecake filling pairs nicely with the buttery crust and the bright burst of color and flavor from huckleberry topping. Bake or no-bake, this is surprisingly easy to make, and is accessible even to beginners so whatever you choose will promise a show-stopper for your dessert centerpiece.
This huckleberry cheesecake recipe is also a good one to have in your recipe box for its sheer versatility. You can try different crusts, you can add huckleberries to the filling or drizzle them across the top for an elegant presentation. Bite into one of these, and you’ll get the most wonderful melding of sweet and tart flavors; a show stopper for entertaining that creates an unforgettable lasting impression.
Huckleberry Cheesecake Recipe From DishBloom!
Huckleberry Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric Mixer or Hand Whisk
- Spatula
- Saucepan (for huckleberry topping, optional)
- Measuring cups and spoons
- Parchment paper
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- For the cheesecake filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- For the huckleberry topping:
- 1 ½ cups fresh or frozen huckleberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch optional, for thickening
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing gently. Stir in sour cream and heavy cream until combined. Pour over cooled crust.
- Bake the cheesecake: Bake for 50–60 minutes, until the center is almost set. Turn off oven and leave cheesecake inside for 1 hour to prevent cracking. Cool completely.
- Prepare the topping: In a small saucepan, combine huckleberries, sugar, and lemon juice. Cook over medium heat until berries release juice. Optional: Mix cornstarch with 1 tbsp water and add to thicken. Cool slightly.
- Assemble: Pour huckleberry topping over cooled cheesecake. Refrigerate at least 4 hours, preferably overnight, before serving.
Notes
- For a no-bake version, skip the oven steps and chill the cheesecake filling in the fridge until set.
- Use fresh huckleberries for the best flavor; frozen works too.
- Cheesecake can be stored in the fridge for up to 5 days.
- Add a dollop of whipped cream when serving for extra indulgence.
Share Your Twist!
We’d love to peer how you make this huckleberry cheesecake recipe your personal! Do you swirl the berries into the filling, add a graham cracker crumb layer on pinnacle, or strive a extraordinary crust like chocolate or almond? Maybe you splatter toasted nuts or drizzle white chocolate for additonal flair. Share your creative twists within the remarks or on social media and encourage others to make this cheesecake in reality particular!
Frequently Asked Questions (FAQs)
What is a Huckleberry Cheesecake?
A Huckleberry Cheesecake is a creamy cheesecake topped with sweet-tart huckleberries, usually with a buttery graham cracker crust.
Can I use frozen huckleberries?
Yes! Frozen huckleberries work well. Just thaw and drain excess juice before using for the topping or filling.
How do I prevent my cheesecake from cracking?
Bake the cheesecake slowly, avoid overmixing, and cool it gradually. Leaving it in the oven after baking for 1 hour helps prevent cracks.
Can I make a no-bake version?
Yes! Simply prepare the crust, mix the filling, and chill in the fridge until set. Top with huckleberries before serving.
How should I store leftover cheesecake?
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 1 month.