Berry Cheesecake


When my sons requested that I make cheesecake, it didn't take much convincing. It's always been my favorite dessert. I love it topped with fruit, and for me, this is heaven. Though somehow, I ended up with tubs of whipped cream cheese instead of my favored blocks, so I had to recreate my beloved dessert. I decided to make a smaller one and let chips fall as they may hoping it would be delicious. After a taste test, my sons declared this their new favorite cheesecake and the best one I've ever made! I was so surprised, and then I took a bite. It was creamy, light, and luscious. The essence of lemon and orange were perfectly balanced and ideal with all of the berries.  Now I'm already thinking about the next time I'll be making one.


Ingredients for Berry Cheesecake:


Crust:

*3/4 cup graham cracker crumbs

3 tablespoon unsalted butter, melted

pinch of table salt

1 1/2 teaspoons sugar

* If you don't have crumbs process about 5-6 graham crackers


Cake:

2 - 8 ounce containers of whipped creamed cheese, I use Temptee, room temperature

8 ounces sour cream, room temperature

3/4 cup granulated sugar

2 large eggs, room temperature

1 tablespoon cornstarch

1 teaspoon vanilla

1 teaspoon lemon zest

1 teaspoon orange zest


Serve topped with berries.


Cooking Spray

You will also need a 7 inch springform pan.


Time-Saving Tip: Prepare the cheesecake up to 3 days in advance of serving. Top with the berries right before serving.


Let's see what we need.

We're ready to cook.



Wrap the pan with the foil and coat with cooking spray. Place inside of a a large pan with sides.


Process graham crackers until fine.


Melt the butter in the microwave. Add the graham cracker crumbs, 1 1/2 teaspoons of sugar, and a pinch of salt and combine well.


Transfer the crumbs to the prepared pan. Press the crumbs into the bottom of the pan and 1/2 inch up the sides of the pan. Bake the crust in a preheated 350-degree oven until slightly golden; cool. reduce the oven temperature to 325-degrees.


Beat the cream cheese, sugar, and cornstarch until smooth. Add the sour cream until just combined and add the eggs one at a time, beating until just mixed. Add the vanilla and zests. Pour the batter into the pan and add enough hot water to go halfway up the cheesecake pan. Carefully, transfer the cheesecake to the oven and bake for about an hour until cheesecake is firm around the edges and is slightly jiggly in the middle. Transfer to the counter and cool completely before refrigerating. I like to refrigerate the cheesecake overnight and top with berries before serving.


It's ready! Berry Cheesecake is light, creamy, and full of flavor. My sons said this is their new favorite, so that's as good as it gets in my book.

Enjoy!


Berry Cheesecake:

Crust:

  • *3/4 cup graham cracker crumbs

  • 3 tablespoon unsalted butter, melted

  • pinch of table salt

  • 1 1/2 teaspoons sugar

  • * If you don't have crumbs process about 5-6 graham crackers

Cake:

  • 2 - 8 ounce containers of whipped creamed cheese, I use Temptee, room temperature

  • 8 ounces sour cream, room temperature

  • 3/4 cup granulated sugar

  • 2 large eggs, room temperature

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla

  • 1 teaspoon lemon zest

  • 1 teaspoon orange zest

  • Serve topped with berries.

  • Cooking Spray

  • You will also need a 7 inch springform pan.

  • Process graham crackers until fine.

  • Melt the butter in the microwave. Add the graham cracker crumbs, 1 1/2 teaspoons of sugar, and a pinch of salt and combine well. Transfer the crumbs to the prepared pan. Press the crumbs into the bottom of the pan and 1/2 inch up the sides of the pan. Bake the crust in a preheated 350-degree oven until slightly golden; cool. reduce the oven temperature to 325-degrees.

  • Beat the cream cheese, sugar, and cornstarch until smooth. Add the sour cream until just combined and add the eggs one at a time, beating until just mixed. Add the vanilla and zests. Pour the batter into the pan and add enough hot water to go halfway up the cheesecake pan. Carefully, transfer the cheesecake to the oven and bake for about an hour until cheesecake is firm around the edges and is slightly jiggly in the middle. Transfer to the counter and cool completely before refrigerating. I like to refrigerate the cheesecake overnight and top with berries before serving.

  • Time-Saving Tip: Prepare the cheesecake up to 3 days in advance of serving. Top with the berries right before serving.

2018 Cranberry Walk