Very Berry Cheesecake Recipes

MIXED BERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

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.

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

VERY BERRY CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mash half the raspberries with fork in medium bowl. Add blueberries, remaining raspberries and remaining sugar; mix lightly. Serve spooned over cheesecake.

VERY BERRY CHEESECAKE

Steps:

• Filling:
• 1. Preheat over to 350°F.
• 2. Combine cream cheese, sugar, egg, vanilla and milk. Blend until smooth.
• 3. Pour blended pie filling into prepared crust and bake for 20 minutes.
• 4. Let cool in refrigerator for 20 minutes.
• Fruit Glaze:.
• Yields: 1 1/4 cup glaze.
• 1. Blend the sugar, Agar, and tapioca together.
• 2. Add the water or fruit juice until blended.
• 3. Stirring constantly, over medium heat, bring to a boil.
• 4. Reduce heat to a simmer and continue cooking for 1 minute.
• 5. Cool slightly (about 1 minute).
• 6. Spoon glaze over berries and gently toss to coat (may have glaze to spare).
• 7. Spoon coated berries on top of the prepared pie.
• 8. Refrigerate 2-3 hour before eating. Pie is best eaten the same day.
• Feel free to use other fruit too - like peaches or cherries. If using apples or pears, pre-cook them first before adding the glaze.
• *TIP Dairy-free option: use 1 (8 oz.) package of Tofutti's Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.

VERY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir wafer crumbs and melted butter together in a medium bowl. Press mixture into an 8-inch springform pan, so it covers the bottom and 1 3/4 inches up the sides.
• Combine cream cheese, 3/4 cup sugar, flour, and vanilla in a large bowl; beat with an electric mixer on low speed until smooth.
• Blend cottage cheese in a food processor until smooth. Stir into the cream cheese mixture along with 1/4 cup cherry brandy. Add eggs and beat on low speed just until combined. You don't want to incorporated too much air into the batter, so don't overbeat.
• Pour 1/2 of the cheese mixture into the crumb-lined pan. Spread 1 cup of blackberries on top. Top with remaining cheese mixture and another 1/2 cup blackberries.
• Place the springform pan in a shallow baking pan in the preheated oven. Bake until the center appears nearly set when shaken, 40 to 45 minutes. Remove from the oven and let cook on a wire rack for 15 minutes.
• Loosen the sides of the springform pan, and let cool completely, about 45 more minutes. Cover and chill in the refrigerator for at least 4 hours, or until ready to serve.
• Combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar in a bowl. Cover and chill for up to 2 hours.
• To serve, cut cheesecake into wedges. Top each serving with fruit topping.