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mulberry Cheesecake on a marbled counter with leaves next to it
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4.80 from 5 votes

Simply Delicious Mulberry Cheesecake

This Mulberry Cheesecake is easy to prepare and impressive in presentation. It's simply delicious!
Prep Time30 minutes
Cook Time1 hour
Resting Time6 hours
Total Time7 hours 30 minutes
Course: Dessert, sweets
Cuisine: American
Servings: 12 slices
Calories: 435kcal

Ingredients

  • 8 oz cream cheese
  • ¾ cup granulated sugar
  • 3 tablespoon sour cream
  • 1 tablespoon all-purpose flour
  • 1 Tbsp orange juice
  • 1 tablespoon orange or lemon zest
  • 3 large eggs
  • 1 9 ounce graham cracker pie crust
  • 1⅓ cups mulberry preserves (recipe/divided)

Instructions

  • Adjust the oven rack to the middle position and preheat the oven to 350°F (177°C)Place a bowl of water on the lower rack. The steam will help the cheesecake to bake evenly and will keep it from splitting or cracking.
  • Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and creamy, 1-2 minutes.
  • Add the sour cream, flour, orange juice, and zest. Mix until combined.
  • Whisk eggs and pour into the mixing bowl, beat until combined. Whisk eggs and pour into the mixing bowl, beat until combined. Avoid over mixing to keep the cheesecake from deflating and cracking.
  • Remove the plastic lid from the pie crust and set it aside until needed. Pour the batter into the crust. Tap gently on the counter to bring any bubbles to the surface. Add approximately 5 tablespoons of mulberry preserves to the surface of the cheesecake. Swirl the preserves into the cheesecake using a chopstick or butter knife.
  • Bake the cheesecake in the center rack for approximately one hour, or until the center is almost set but slightly jiggly. If the cheesecake begins to brown on top too quickly, gently tent it with foil for the remainder of the baking time. 
  • Turn off the oven and leave the door slightly ajar. Let the cheesecake cool down in the oven for an hour. Cool cheesecake on the counter for another hour, then chill in the refrigerator for 4 or more hours.
  • Pour the remaining mulberry preserves over the cooled cheesecake and spread evenly to cover the entire surface. Cover with the plastic lid and crimp the edges to keep the lid on.

Notes

  • If you don't have enough mulberry preserves to cover the entire cheesecake, mix in some fresh mulberries, or other berry-based preserves, like boysenberry or blackberry preserves.
  • If the cheesecake cracks, don't panic. The mulberry topping will conceal the crack.
  • If you're making this cheesecake ahead of time, don't top it with the preserves until you will be serving it. The preserves can run off the sides and settle on the bottom, which can result in a soggy crust.
  • If you will be freezing any or part of the mulberry cheesecake, leave off the topping and add it just before serving the cheesecake.

Nutrition

Serving: 1slice | Calories: 435kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 240mg | Fiber: 0g | Sugar: 40g