Berry Cream Cheesecake
This ultra-smooth dessert is a great foil for blackberries, raspberries or strawberries, and especially wonderful when served with a pur?of the same type of berry. Garnish with a sifting of icing sugar, if desired.
Servings: 12 to 14 servings
Ingredients:
-
1 lb (500 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) vanilla
Pinch salt
3 cups (750 mL) sour cream
3 cups (750 mL) berries
Berry Pur?(see below)
Crust:
1 cup (250 mL) graham cracker crumbs
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) butter, melted
Preparation:
Crust: In bowl, combine crumbs, sugar and butter; press onto bottom and 1 inch (2.5 cm) up side of greased 8-inch (2 L) springform pan. Centre pan on square of foil; press foil to side of pan to prevent leaking. Bake in 325°F (160°C) oven for 8 to 10 minutes or until lightly browned. Let cool.
In large bowl, beat cream cheese with sugar for 3 minutes or until smooth and light. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla and salt. Blend in sour cream; pour over crust to come right to top of pan.
Set pan in larger pan; pour in hot water to come 1 inch (2.5 cm) up sides. Bake in 325°F (160°C) oven for 1-1/4 to 1-1/2 hours or until edge is set yet centre still jiggles. Turn off oven; let cool in oven for 1 hour. Remove to rack; let cool completely. Cover and refrigerate overnight or up to 2 days.
Up to 1 day ahead, top with berries. Drizzle Berry Pur?over each serving.
Additional Information
-
Berry Pur?
2 cups (500 mL) berries
1/3 cup (75 mL) granulated sugar
2 tbsp (25 mL) water
In food processor, pur?berries; press through sieve into bowl. In saucepan, bring sugar and water to boil, stirring to dissolve sugar; stir into pur?and let cool.
Makes 1-1/2 cups (375 mL).
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Fruits; Bake;
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