Sunday, April 22, 2012

Dessert Today Is Cheesecake With Berry Topping

Cheesecake has got to be my family's favorite dessert. We have had tried many kinds and flavors, chocolate, caramel, peanut butter and many more. But this particular one seems to rank highest, and it is so pretty to serve. It is even requested for birthdays instead of cake.
If you thought cheesecake was too hard to make or you have been afraid to try, I hope to change your mind today. Anyone can make this recipe, even a beginner cook!

You do need to purchase a spring form cheesecake pan. I prefer a 9" size.

Let's get started!

The night before I set a 10-oz.or larger, bag of frozen berries in a bowl to defrost. Leave in refrigerator overnight.  Any flavor is fine. Raspberry, Marion-berry and Boysenberry are my favorites. The tartness is a yummy contrast with the cheesecake.

Cheesecake With Berry Topping:                 Serves 8
Cheesecake Ingredients:
1/1/4 cups graham crackers crumbs (if making gluten free, use 1 1/2 cups gluten free graham cracker crumbs)
1/4 cup sugar
1/3 cup butter, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
10 oz or larger frozen berries.
Small jar of berry jam, any flavor of berries.
1 Tbsp corn starch.

Preheat oven to 300

Directions for crust:
Combine graham cracker crumbs, sugar and butter in a small bowl.
Graham cracker crumbs can be purchased "as crumbs" or you can buy the whole crackers and crush them yourself. It is cheaper, and it's quick and easy to crush them yourself. Here is how you do it.
Put whole crackers in a zip-lock bag and make sure you seal it tight. Roll back and forth over bag with rolling a pin until crackers are nice even crumbs.

Measure crumbs and mix with sugar.

To melt the butter, I use a custard dish and microwave  for about 12-15 seconds. Then add to crumb mixture. Stir together, I find a fork works best . Mix well.

Press crumb mixture on the bottom and just a tiny bit up the sides of the springform pan.

Now you are ready to make the filling.

Directions for  filling:
In a mixer bowl add both packages of cream cheese. Beat until smooth.

Add sweetened condensed milk, mix well.

Add eggs and lemon juice, mix well.

Mix well until smooth.

Pour into prepared crust. 

 That's it, pretty darn easy.

Place in the center of your oven to bake.
Bake for 50-55 minutes. Check after 50 minutes. When lightly touched it should spring back. Don't over bake, the center should just be set, not rubbery.

*Please Note:
 Here is the big secret to a perfect cheesecake.  When the cheesecake is done, leave it in the oven with the door ajar for about 40 minutes or until it reaches room temperature.

Remove from oven and let finish cooling on a wire rack or refrigerate if it is at room temperature. Refrigerate until ready to serve. Cheesecake is served chilled.

To remove cheesecake from springform pan, carefully run a sharp knife along the edge. (between cheesecake and pan)

 Unlatch the pan and lift away from the cheesecake.

Here is the finished cheesecake.                                                                                                                                

Directions For Berry Topping:

Drain the juice from a 10oz or larger bag of thawed berries, there should be about 2/3 -3/4 cup.
Pour into a medium size saucepan.

Add 1/4-1/3 cup berry flavored jam. Any flavor will work. I use strawberry or raspberry.
Stir in 1 Tbsp. of corn starch, mix well.  Simmer until mixture thickens, stirring constantly.  
Add defrosted berries from bag and gently fold in.

This is delicious and could be used for ice cream sundaes as well.
I  freeze any leftover topping in small containers for later.
You can use topping immediately or chill it first.  
Slice your cheesecake into 8 pieces. 

Let each person spoon the topping on their piece of cheesecake.

You could serve your cheesecake with some fresh fruit.
And some people might like their piece plain.

We even have found we like a scoop of vanilla ice cream on the side too.  I'm sure you will soon have a favorite way to eat this cheesecake too!!


1 comment:

  1. davvero bella, sicuro squisita!!