Go Back
+ servings
The final cheesecake image with ganache and sugared berries.
Print Recipe
5 from 12 votes

Cheesecake with Berries & Chocolate Ganache

Cheesecake with Berries & Chocolate Ganache is a creamy, homemade, six-inch cheesecake topped with a rich chocolate ganache. The Cheesecake is garnished with sugared berries that give this classic dessert a bright, fresh flavor. 
Prep Time25 mins
Cook Time53 mins
Total Time1 hr 18 mins
Course: Dessert
Servings: 6 inch cheesecake



  • 1/2 cup graham cracker crumbs (approx 6 crackers)
  • 1 1/2 tbsp butter melted
  • 2 tbsp sugar


  • 16 oz cream cheese room temperature
  • 3/4 cup white sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • pinch salt
  • 2 eggs room temperature
  • boiling water for water bath

Sour Cream Layer (Optional)

  • 1/2 cup sour cream
  • 2 tsp sugar
  • 1/2 tsp clear vanilla

Chocolate Ganache

  • 8 oz chocolate, chopped semi sweet
  • 1/2 cup heavy cream
  • 1/4 cup butter

Sugared Berries

  • 1 egg white
  • 1/4 cup sugar
  • 2-3 cups fresh berries variety


The Crust

  • Preheat the oven to 350°. Prepare a 6 inch springform pan by covering the bottom with parchment paper.
  • Combine the graham cracker crumbs, sugar and melted butter. Press into the lined springform pan, allowing some crust up the sides of the pan a bit.
  • Bake at 350° for 8 minutes. Once removed, lower the heat to 325°.


  • In the bowl of a stand mixer or using handheld beaters, mix the cream cheese and sugar for 3 minutes.
  • Scrape the sides and add sour cream, vanilla and salt. Mix for an additional 3 minutes. The mixture should be extremely smooth.
  • In a separate bowl, whisk the eggs together thoroughly. Once mixed together, add to the cheesecake batter.
  • Using the slowest speed, mix until you can barely no longer see any yellow. Do not over mix the eggs.
  • Pour on top of the prepared crust. 
  • Cover the bottom of the springform pan with two layers of foil.
  • Place the foil lined springform pan into a larger baking dish. Carefully pour the boiling water around the cheesecake until the water is about halfway up the side of the springform pan.
  • Bake at 325° for 75-80 minutes. It will still jiggle slightly when done, it will firm up a bit as it cools. 
  • Add sour cream layer if desired. If not, cool until room temperature and then refrigerate overnight. Remove from Springform pan prior to adding ganache layer and serving. 

Sour Cream Layer (Optional)

  • Combine the sour cream, sugar and vanilla.
  • Once the cheesecake has cooled for at least 15 minutes, pour the sweetened sour cream onto the cheesecake.
  • Using a rubber or offset spatula, spread and smooth the layer.
  • Cool until room temperature and then refrigerate over night.

To make the Chocolate Ganache:

  • To make ganache, microwave heavy cream and butter in a small glass or ceramic bowl for 1 minute 20 seconds. Pour in chocolate chips and cover with a plate to trap in the heat. Let sit 5 minutes, then whisk until smooth. Let sit several hours so that ganache cools and thickens.

To make the Sugared Berries

  • To prepare the sugared berries, whisk 1 egg white until frothy. Brush clean berries with a small amount of egg white, then roll in granulated sugar until coated. Let sit on a piece of parchment paper (or wax paper) for 2-3 hours.