nicoleslaw

berry cheesecake recipe

Crust
1.5 cups honey graham crackers (Mi-del is best if you do not want the cake to be extremely sweet)
2 tablespoons sugar
3 tablespoons butter

1. Crush the graham crackers in a zip-lock bag using a rolling pin or soup can
2. Melt butter
3. Mix ingredients in a small bowl
4. Lightly grease one 9” or five 4.5” spring-form pans
5. Press and distribute the crust evenly into the pan(s)
6. Bake crust for 10 minutes at 350 F degrees

Cake
19 ounces cream cheese
1 cup sugar
0.5 teaspoon vanilla extract
3 eggs
2 pints of seasonal berries (I prefer a mix of white raspberries, large blueberries, and strawberries)

1. In a mixing bowl, mix the cream cheese, sugar, and vanilla
2. Add eggs one at a time
3. Beat the cake mix until smooth and creamy
4. Spoon the cake mix into the pan(s) evenly
5. Make sure to leave one inch in the pan, as the cake expands in the oven
6. Bake the cheesecake for one hour, or until firm, at 300 F degrees
7. Cover with berries of your choice

Topping
1 pint strawberries or blueberries
0.33 cup sugar
1 teaspoon vanilla extract

1. Clean and stem the berries
2. Cut a third of the berries in half
3. In a small saucepan, heat the ingredients over medium to high heat
4. Stir occasionally until the sauce thickens (about 5-7 minutes)
5. Remove the pan from heat
6. In a blender, puree half of the sauce
7. Pour the puree back into the remaining sauce
8. Drizzle the sauce over the chilled cheesecake, until the top of the cheesecake is not visible
9. Chill cheesecake three hours, or until ready to serve
10. To serve, place the spring-form pan on a large plate or cake stand
11. Open the pan. Some of the sauce and berries will fall naturally around the pan. Yum!

Makes: 5 small cheesecakes or 1 large cheesecake, 10-20 servings

posted 01.11.06
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