Berry Cheesecake

Berry Cheesecake

  Berry Cheesecake

Berry Puree:
  • 4 oz raspberries
  • 6 oz strawberries
  • 6 oz blueberries
  • 2/3 cup white granulated sugar
  • 1 tsp lemon juice

  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 5 Tbsp melted unsalted butter
  • 1/3 cup of berry puree

  • 4 8 oz packs of cream cheese softened
  • ½ cup sour cream
  • 2 eggs
  • ¾ cup heavy cream
  • ¾ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 tsp vanilla extract

  • 4 oz fresh raspberries
  • 6 oz fresh strawberries
  • 6 oz fresh blueberries
  • About 1/2 cup of berry puree add more on top if you wish or save some for individual servings

Berry Puree:
  1. In a sauce pot, over medium heat, combine all berries, sugar, and lemon juice. Stir and let it cook, uncovered. Make sure to stir every few minutes. Let the berries simmer for about 20 minutes, some of the liquid will cook down.
  2. Take the sauce pot off heat and puree the mixture either with an immersion blender or in a separate blender. Set aside.
  3. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable roasting pan.)
Continue to read click HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here