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Mixed Berry Cheesecake

By Lorraine

 
 

I’ve made mixed berry cheesecake many times because it is often requested.  It looks spectacular and tastes amazing!

Mixed Berry Cheesecake
 
Recipe courtesy Ina Garten
 

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.

 

 

 
 
Here is the way my daughter, Jill served this cheesecake during our last visit.  Instead of a berry topping, she spread a layer of peanut butter, some hot fudge topping and chopped Snickers candy bars.  It was heavenly! 
 
 
   

Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: Baking, chocolate, Jill

Comments

  1. Emily and Jaime at Everyday Art says

    January 26, 2012 at 3:06 am

    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

    Reply
  2. Sophia says

    September 7, 2010 at 8:09 pm

    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!

    Reply
  3. Gail @ Faithfulness Farm says

    September 3, 2010 at 2:20 pm

    What a BEAUTIFUL post…I LOVE cheesecake and all-things berries. You did a fabulous job with this recipe 🙂

    Blessings!
    Gail

    Reply
  4. Happier Than a Pig in Mud says

    September 3, 2010 at 3:13 am

    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:@)

    Reply
  5. ButterYum says

    September 3, 2010 at 3:25 am

    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

    Reply
  6. Haden News says

    September 3, 2010 at 3:23 am

    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 🙂

    Reply
  7. Olga says

    September 3, 2010 at 2:44 am

    The cake looks fantastic. Great photography.

    Reply
  8. gnee @ Singing With Birds says

    September 3, 2010 at 2:38 am

    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!!!!

    Reply
  9. bj says

    September 1, 2010 at 2:54 am

    ummmm…this looks amazing.
    Shoot, I am linking up to follow so maybe I won't miss any of these awesome recipes..:)

    Reply
  10. bj says

    September 1, 2010 at 2:51 am

    OMGosh…!!!!!!!!!!!

    Reply
  11. Kathleen says

    August 31, 2010 at 11:51 pm

    That looks fabulous! So creamy! I have to catch up on your posts!

    Reply
  12. Ann says

    August 30, 2010 at 8:44 pm

    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

    Reply
  13. Daisy says

    August 30, 2010 at 6:53 pm

    I'm in love with your food photography!!!

    Reply
  14. Linda says

    August 30, 2010 at 4:37 pm

    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!!

    Reply
  15. Diana says

    August 30, 2010 at 3:46 pm

    beautiful mosiac! That looks divinely decandent! I will have to try the recipe for sure. Thanks for sharing. ~Diana

    Reply
  16. The Urban Cowboy says

    August 30, 2010 at 3:41 pm

    Looks yummy! Don't think I'll be making it though, so I better find someone who could.

    Reply
  17. The 3 Sisters says

    August 30, 2010 at 12:21 pm

    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.

    Reply
  18. GrandmaK says

    August 30, 2010 at 9:35 am

    Oh this is a wonderful post!!! Looks scrumptious!!!! Well,done! Cathy

    Reply
  19. Lana G! says

    August 30, 2010 at 3:19 am

    My goodness that looks divine! Thank you!

    Reply
  20. Bobbi says

    August 30, 2010 at 3:16 am

    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

    Reply
  21. NanaDiana says

    August 30, 2010 at 3:21 am

    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

    Reply
  22. crochet lady says

    August 30, 2010 at 1:57 am

    My that sounds wonderful, and your prentation with all your labeled pictures is fantastic!

    Reply
  23. Traci says

    August 30, 2010 at 1:45 am

    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!

    Reply
  24. Gardening in a Sandbox says

    August 30, 2010 at 1:16 am

    Oh gosh I can feel my waistband expanding just looking at it. Oh so delicious.

    Reply
  25. Bernie says

    August 30, 2010 at 1:05 am

    What a great idea for mosaics … just loved it! Delicious looking cheesecake.

    Reply
  26. Mildred says

    August 30, 2010 at 12:54 am

    That looks so good. Thanks for all the great photos and for letting me know about her new book! Have a wonderful week!

    Reply

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Hi! I'm Lorraine. Welcome to Grateful Prayer Thankful Heart. A place to find food for your tummy, projects for your hands, and encouragement for your heart.

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