I’ve made mixed berry cheesecake many times because it is often requested. It looks spectacular and tastes amazing!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
- 2 1/2 pounds cream cheese, at room temperature (I have substituted Neufchâtel to reduce fat and calories with good results).
- 1 1/2 cups sugar
- 5 whole extra-large eggs, at room temperature
- 2 extra-large egg yolks, at room temperature
- 1/4 cup sour cream
- 1 tablespoon grated lemon zest (2 lemons
- 1 1/2 teaspoons pure vanilla extract
For the topping:
- 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
- 1/2 pint sliced strawberries
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
Directions
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.
Baking Instructions
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.
Sigh, I love Ina. I was looking for a glazed-berry topping for my cheesecake, and yours looks fabulous–that's what I'll be making tomorrow for my hubby's bday cheesecake. Thanks for sharing. Looks like you have many wonderful recipes here! I'm glad I found you.
Jaime
I've seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is this Pure Pumpkin Cheesecake. What do you think? Happy Baking!
What a BEAUTIFUL post…I LOVE cheesecake and all-things berries. You did a fabulous job with this recipe 🙂
Blessings!
Gail
Oh my, this looks fab!!! Wish I had a piece right now! I also need to get on-board with what the BFB are making currently-so fun:@)
I'm in serious trouble after seeing your amazing photos, especially the opening shot. It's stunning! I love Ina and can't wait for her new book too. I've got all of them to date, so you know I'll have to get the new one too.
Happy FF.
🙂
ButterYum
Your cheesecake looks fantastic!! Great job, I did Ina's other two recipes with the Barefoot Bloggers. With only the two of us and I want to loose 5 pounds, cheesecake was not a good idea!! But it sure looks good 🙂
The cake looks fantastic. Great photography.
Ooooh my, I'm so glad this lovely cheesecake it at your house! I would gobble it up and then say, "how easy was that!" Your photos are amazing as always. Have a great holiday and take little bites of this one for me!!!!
ummmm…this looks amazing.
Shoot, I am linking up to follow so maybe I won't miss any of these awesome recipes..:)
OMGosh…!!!!!!!!!!!
That looks fabulous! So creamy! I have to catch up on your posts!
I just love the way you did this post. The finished cheesecake looks sinfully good. I've never tried to make a cheesecake from scratch before. I'm a bit of a lazy baker…lol
I'm in love with your food photography!!!
I am sitting here drooling on the keyboard!!I love Inna's recipes too…she one of my favorites….your photos of the process were fabulous!!
beautiful mosiac! That looks divinely decandent! I will have to try the recipe for sure. Thanks for sharing. ~Diana
Looks yummy! Don't think I'll be making it though, so I better find someone who could.
We are way behind you with Ina episodes and her book-I can't wait to get it if this recipe is anything to go by! Thanks for your excellent tips too.
Best wishes and happy week,
Natasha.
Oh this is a wonderful post!!! Looks scrumptious!!!! Well,done! Cathy
My goodness that looks divine! Thank you!
Hi, yummmmm! I love the Food Network also. That looks great! I also loved your photos and mosaic. Hope you have a beautiful new week.
Hugs…
Bobbi
Okay- I want to just crawl in the pan and lay on that! I should check these posts earlier in the day because now it headed towards midnight and I feel like eating something sweet. Naughty girl tempting me at this hour!
Thanks for the recipe..it looks absolutely beautiful and yummy! Diana
My that sounds wonderful, and your prentation with all your labeled pictures is fantastic!
Your mosaics are so lovely & delicious looking, that I actually thought about cooking something for a second…thankfully the thought went away as fast as it came!
Oh gosh I can feel my waistband expanding just looking at it. Oh so delicious.
What a great idea for mosaics … just loved it! Delicious looking cheesecake.
That looks so good. Thanks for all the great photos and for letting me know about her new book! Have a wonderful week!