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.

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.