Cheesecake with fresh berries
Used with permission from the Big Bowl of Love Cookbook by author Cristina Ferrare
Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.
Cheesecake with fresh berries. 10 to 12 Servings
Graham cracker crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 teaspoon cinnamon
1/3 cup plus 2 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons lemon juice
1 tablespoon vanilla extract
1 1/4 cups sour cream, at room temperature
3 tablespoons sugar
2 pints fresh raspberries or strawberries;
if using strawberries, slice in half and lay flat on top of cake.
- Preheat the oven to 325°F.
- To make the crust, in a medium-size bowl stir together the graham cracker crumbs, sugar, cinnamon, and butter until moistened.
- Using your hands, press the crumbs into the bottom of a 10-inch by 3-inch spring form pan. Bake for 15 minutes, and cool completely.
- To make the filling, in a mixer using the paddle attachments, mix the cream cheese for two minutes, stopping twice to scrape down the sides of the bowl.
- Add 1 cup of sugar in an even stream, and mix for 2 more minutes, until light and fluffy. Remember to stop at least twice to scrape down the sides of the bowl.
- Add the eggs one at a time, processing after each addition to incorporate thoroughly, and scrape down the bowl each time.
- Add the 1/2 cup of sour cream, lemon juice, and vanilla.
- Process until well blended. Scrape down the sides of the bowl.
- Pour the filling into the crust, and spread evenly in the pan.
- Lift the pan and tap it on the counter several times to release any bubbles in the batter.
- Bake for 1 hour, or until the top is set.
- Use a toothpick; if it comes out clean, the cake is done.
- If it still wiggles in the middle, you need to bake it more. Do not over bake.
- While the cheesecake is baking, combine the 1 1/4 cups sour cream and 3 tablespoons sugar.
- Spread this mixture over the cheesecake immediately after removing it from the oven.
- Return the cake to the oven for 5 minutes to set.
- Cool completely on a wire rack, then cover with aluminum foil and freeze overnight.
- Take the cheesecake out of freezer the morning you are going to serve it.
- After 1 hour, release and remove the pan sides. Top with berries and serve.
I love to put fresh strawberries, raspberries, or blueberries on top of this cake; it looks so beautiful and makes an impressive presentation. Keep the cheesecake in the refrigerator until ready to serve to keep the berries from running, as they have a tendency to release their juices. In fact, I usually put the berries on at the last minute or no more than 2 hours before I am ready to serve to keep that from happening.
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