Berry Delicious Cheesecake
I love a good pun, don't you?
When I was posting progress photos of this cheesecake on Instagram a friend reached out and told me that if it cracked I should call it "CheeseQUAKE." I laughed - I really do love puns. Well, it did crack - slightly - but Berry Delicious just seemed more fitting for a three berry swirled and topped cheesecake. ;)
I always feel inspired to make themed desserts on the Fourth of July. More so than any other holiday. There's just something so fun and festive about red, white and blue treats.
This cheesecake is majorly delicious. The cake is amazingly smooth and creamy but the addition of raspberry-blackberry-blueberry compote, and a hint of lemon, just brings this dessert to the next level. I may have made it for America's birthday, but this dessert is good all year round. For this recipe, I modified a favorite cheesecake recipe of mine that I found at Once Upon a Chef. It's a good one, folks! Jenn knows what she's talking about!
Enjoy!
Berry Delicious Cheesecake
Prep: 30 minutes
Cook Time: 1 hour 45 minutes
Cooling Time: 8 hours, or overnight
Total Time: 10 hours 15 minutes
Servings: 12
INGREDIENTS:
Graham Cracker Crust:
1.5 cups of graham cracker crumbs, 12-16 whole crackers
5 Tbsp unsalted butter, melted
2 Tbsp granulated sugar
1/8 tsp fine sea salt
Cheesecake Filling:
(4) 8oz full fat cream cheese, at room temperature
2 cups granulated sugar
1/2 cup full fat sour cream
3 Tbsp all-purpose flour
4 tsp vanilla extract
1 tsp packed lemon zest
2 tsp fresh lemon juice
1/4 tsp fine sea salt
6 eggs
Berry Compote:
1 cup blackberries
1/2 cup raspberries
1/2 cup blueberries
1/4 cup granulated sugar
1 Tbsp lemon juice
2 tsp cornstarch
1 Tbsp water
Toppings: Raspberries, blueberries and blackberries
Equipment needed: 9"-10" springform PAN, large roasting pan, aluminum foil
INSTRUCTIONS:
Preheat oven to 375 degrees.
Prepare your springform pan. Wrap your pan with heavy duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. I always use two pieces of foil for good measure. Spray the inside of the pan with nonstick cooking spray.
Make the berry compote. Combine raspberries, blueberries and blackberries in a sauce pan over medium heat with lemon juice and sugar. Stir to combine. Bring mixture to low boil.
Combine cornstarch and water in a small bowl. Add to berry mixture. You should see the sauce thicken instantly. Cook for additional minute and then remove from heat.
Using either a blender or food processor, blend berry mixture until smooth. Set aside and cool at room temperature.
Make the graham cracker crust. Using a food processor create the graham cracker crumbs. Transfer the crumbs to a mixing bowl and add the melted butter, sugar and salt. Thoroughly combine.
Transfer graham cracker mixture to greased springform pan. Press down with measuring cup to create a even layered crust.
Bake crust in oven for 10 minutes. Remove and set aside.
Lower oven to 325 degrees. Boil a large pot of water.
Make the filling. Using a stand mixer or hand mixer, beat cream cheese and sugar together. Mix in vanilla, lemon juice, lemon zest and salt. Mix until just combined. Add the eggs, one at time, mixing on low until incorporated. Mix in sour cream. The filling should be smooth and creamy.
Pour filling onto graham cracker crust.
On top of the filling add 7-8 tablespoon size droplets of the berry compote mixture. Using a knife or long toothpick, swirl berry compote all around or into desired design. Store the remaining compote in the fridge. You'll use later.
Place cake into large roasting pan. Carefully pour boiling water into roasting pan, making sure to not get any in the cake batter. You want the water to come up around the edge of the cake pan by about 1 inch.
Transfer roasting pan with cake and water to oven. Bake cake for 1 hour and 45 minutes at 325 degrees. Check the cake at 1 hour and 30 minutes and gently shake the cake. If only a small area at the center for the cake jiggles, remove the cake. If a larger area jiggles, bake for additional 15 minutes.
Remove roasting pan with cake from oven and let sit for 45 minutes in the water bath.
Remove cake from water bath and remove aluminum foil from around pan.
Run a knife around edge of cake to make sure it's not sticking to the pan.
Cover with plastic wrap and place in fridge to cool over night.
When ready to serve, remove from fridge and carefully remove cake from pan by releasing the springform sides. I serve my cake directly on top of the bottom of the pan.
Top the cake with remaining berry compote and fresh raspberries, blueberries and blackberries.
Cut and serve!