Triple Berry Cheesecake Crisp Recipes

TRIPLE BERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
• In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
• Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

TRIPLE BERRY CHEESECAKE RECIPE - (4.4/5)

Steps:

• Instructions 1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use. 2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use. 3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475. 4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475. 5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy! Notes It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.

FAN FAVORITE TRIPLE BERRY CHEESECAKE CUPCAKES WITH SOUR CREAM GLAZE, MIXED BERRY COMPOTE, FRESH WHIPPED CREAM, GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350 degrees F. Line a regular-sized muffin tin with 12 aluminum cupcake liners.
• For the graham cracker crust: Put the melted butter and graham crackers in a food processer. Blend until the graham crackers are crushed. Press 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner, making sure to pack it down. For the cheesecake cupcakes: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down the sides as needed. In a large bowl, whisk together the sugar and flour. With the mixer on low speed, gradually add the sugar mixture to the cream cheese and mix until smooth. Add the sour cream and vanilla paste and mix until smooth. Add the egg, beating until just combined; do not over mix. Fill the cupcake liners three-quarters full. Bake for 15 minutes. Cool slightly until the cupcakes become concave.
• For the sour cream glaze: In a medium bowl, stir together the sour cream, sugar and vanilla paste. Place a heaping tablespoon of glaze in the center of each cupcake. Return to the oven for 10 minutes. Cool to room temperature on a wire rack, and then chill in the refrigerator until cold, at least 2 hours.
• To assemble: Pipe Fresh Whipped Cream around the rim of the cupcake leaving an empty space in the middle. Fill the empty space in the middle with Mixed Berry Compote.
• Using the bowl of an electric stand mixer fitted with whisk attachment, whip the heavy cream and sugar until soft peaks form. Put into a pastry bag fitted with a star tip.
• In medium saucepan over medium-high heat, bring the berries and sugar to a boil, stirring constantly until thick. Remove from the heat and chill until cold.

TRIPLE-BERRY CRISP

Steps:

• Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
• Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
• Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.

TRIPLE BERRY CHEESECAKE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
• Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
• Line a baking sheet with parchment paper.
• Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
• Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
• Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
• Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
• Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
• Slice into 12 large pieces and top each with graham cracker crumb mixture.

TRIPLE-LAYERED BERRY CHEESECAKE

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

TRIPLE BERRY CHEESECAKE

Steps:

• Preheat ove to 30°F.
• To make the crust:.
• In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
• Process until teh crumbs begin to stick together.
• With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
• Bake the crust for 10 minutes until set.
• Remove from the oven and let cool.
• To make the filling:.
• In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
• Using an electric mixer set on medium speed, beat until well blended.
• Add the eggs, one at a time, beating after each addition just until combined.
• Pour the filling into the cooled crust.
• Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
• For the topping:.
• Mean while, in a bowl stir together the sour cream and sugar.
• When the cheesecake is done, spoon the sour cream mixture over the top.
• Returen the cake to the over for 5 minutes longer to set.
• Transfer to a rack to cool.
• Cover with aluminum foil and refrigerate overnight.
• In a large, heavy frying pan over medium heat, stir the preserves until melted.
• remove from heat, add all the berries and toss to coat.
• Run a knife around the pan sides to loosen the cake.
• Mound the berries atop the cake.
• Refrigerat for 30 mins or up to 2 hours
• Remove foil and release the pan sides and serve.

TRIPLE-BERRY CHEESECAKE

Steps:

• preheat oven to 350°F.
• To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
• Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
• Bake crust for 10 minutes and cool.
• In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
• Beat with electric mixer until blended.
• Add eggs, one at a time, beating after each addition.
• Pour onto cooled crust.
• Bake until edges are set, about 1 hour and 10 minutes.
• In a bowl, stir together sour cream and sugar.
• Spoon over top of baked cheesecake.
• Return to oven for another 5 minutes.
• Transfer to rack to cool.
• Cover with foil and refrigerate overnight.
• In large sauté pan over medium heat, stir preserves until melted.
• Remove from heat add berries and toss to coat.
• Mound berries atop cake.
• Refrigerate 30 minutes.
• Remove from springform pan.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

TRIPLE-BERRY CHEESECAKE SQUARES

Steps:

• Mix wafer crumbs and margarine; press into bottom of 9-inch square pan.
• Beat cream cheese and granulated sweetener in large bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust. Top with berries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 10 min. or until slightly thickened; spoon over berry layer in pan. Refrigerate 3 hours or until firm.