Description
Berry Cheesecake
Ingredients:
For the Base:
2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup sugar
For the Filling:
3 packs (8 oz each) cream cheese (softened)
1 cup sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
2 tbsp all-purpose flour
For the Topping:
1 cup mixed berries (fresh or frozen)
1/2 cup sugar
1 tbsp cornstarch (diluted in 2 tbsp water)
Instructions:
1. Prepare the Crust:
Mix graham cracker crumbs, melted butter, and sugar. Press into the base of a springform pan. Chill in the refrigerator for 30 minutes.
2. Make the Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and flour. Pour over the crust.
3. Bake:
Preheat the oven to 325°F (160°C). Bake for 50-60 minutes or until the center is slightly jiggly. Let cool completely.
4. Prepare the Topping:
In a saucepan, heat berries and sugar over medium heat until the sugar dissolves. Add the cornstarch mixture and stir until thickened. Let it cool.
5. Assemble:
Pour the berry topping over the cheesecake. Chill for at least 4 hours before serving.
6. Garnish:
Top with whipped cream and extra berries if desired.
Step-by-Step Guide
Follow this detailed guide for a perfect cheesecake. First, ensure your cream cheese is fully softened at room temperature for at least two hours; this prevents lumps. For the crust, press the crumb mixture firmly and evenly up the sides of the pan to create a stable base. When making the filling, scrape the bowl down frequently to incorporate all ingredients. The key to a crack-free top is a gentle, slow bake in a water bath: wrap the springform pan bottom in foil and place it in a larger roasting pan filled with an inch of hot water. Bake as directed until the edges are set but the center still jiggles slightly when nudged. Turn off the oven, crack the door open, and let the cake cool inside for one hour to prevent sudden temperature shock.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream and a mint sprig for a fresh contrast. For a decadent dessert platter, pair with a small scoop of vanilla bean ice cream or a drizzle of white chocolate sauce. This cheesecake also makes an elegant finish to a dinner party when plated with a berry coulis swirl and a dusting of powdered sugar.
How-to Summary
In summary: 1) Mix and chill the graham cracker crust. 2) Beat softened cream cheese and sugar, then incorporate remaining filling ingredients until smooth. 3) Bake in a water bath at 325°F until set at the edges with a slight jiggle in the center. 4) Cool slowly in the oven, then completely at room temperature. 5) Cook berries with sugar and thickened cornstarch to create a glossy topping. 6) Chill the assembled cheesecake for at least 4 hours before garnishing and serving.
Frequently Asked Questions
Can I use frozen berries for the filling? Yes, frozen berries work perfectly for the topping; do not thaw them first to avoid excess liquid. For the filling itself, always use room temperature cream cheese and other dairy ingredients.
How do I know when the cheesecake is done baking? It is done when the edges are puffed and set, but the center (about a 3-inch circle) still jiggles uniformly when you gently shake the pan. It will firm up as it cools.
Why did my cheesecake crack? Cracks are usually caused by overmixing (incorporating too much air), overbaking, or cooling too quickly. Using a water bath and the slow cooling method outlined above prevents this.
Can I make this gluten-free? Absolutely. Use gluten-free graham crackers for the crust and ensure your cornstarch is certified gluten-free. The filling is naturally gluten-free without the flour, which can be omitted.
How long will it keep in the refrigerator? Properly covered, the cheesecake will stay fresh for up to 5 days. For best texture, let it sit at room temperature for 20 minutes before serving.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Overbeating the batter after adding the eggs, which incorporates too much air and can cause cracking.
- Not chilling the crust before adding the filling, which can make it soggy.
- Opening the oven door during baking, causing a sudden temperature drop.
- Slicing the cheesecake before it is fully chilled, resulting in a messy presentation.
Conclusion
This Berry Cheesecake is a classic dessert that balances a rich, creamy filling with a vibrant, tangy berry topping. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips—especially the water bath technique—you are guaranteed a stunning, professional-quality result. Perfect for any celebration or a special treat, this cheesecake is sure to impress with its beautiful appearance and delicious flavor.