Berry Glazed 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.

BERRY-GLAZED CHEESECAKE

Steps:

• Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
• Press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
• Remove to a wire rack to cool completely.
• Beat cream cheese in a large mixing bowl until smooth and creamy.
• Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
• Spoon into the cooled prebaked crust.
• Place pan on a baking sheet and place in middle of oven.
• Bake at 350º for 40 to 45 minutes or until set.
• The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
• Let stand 15 minutes at room temperature to cool.
• Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
• After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
• Let stand at room temperature to cool.
• Chill, covered, for up to 2 days.
• Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
• Spoon raspberry glaze over the top.
• Chill, covered, until glaze is set.
• For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.

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.

FABULOUS CHEESECAKE WITH BLUEBERRY GLAZE

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

BLUEBERRY CHEESECAKE

Steps:

• 1. In a small bowl, stir together crumbs and sugar.
• 2. Add melted butter or margarine. Stir until well combined.
• 3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
• 4. In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
• 5. Add eggs and egg yolk, one at a time, beating well after each addition.
• 6. Stir in whipping cream, vanilla extract, and lemon peel.
• 7. Fold in blueberries.
• 8. Pour the cream cheese mixture over the crust.
• 9. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
• 10. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.