berry cheesecake by rose
(1 rating)
Just want to use fresh berries in the summer. I used blueberries, blackberries and raspberries in this one but if your not allergic to strawberries like one of my daughters you can use them also.
(1 rating)
yield
6 or more
prep time
45 Min
cook time
1 Hr 15 Min
Ingredients For berry cheesecake by rose
- CRUST
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1 1/2 cflour
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1/3 csugar
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1 tspgrated lemon peel
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3/4 ccold butter
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2large egg yolks
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1/2 tspvanilla
- FILLING
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5pkgs. cream cheese softened
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1 csugar
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1/4 chalf and half cream
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3 Tbspflour
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1/2 tsplemon peel
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1/4 tspsalt
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2large eggs slightly beaten
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1egg yolk
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2 ccrushed berries (i used blueberries, raspberries and blackberries)
How To Make berry cheesecake by rose
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1Crust: In a large bowl combine the; flour, sugar and lemon peel. Cut in the butter until crumbly. Whisk egg yolks and vanilla and add to flour mixture until dough forms a ball. Press into the bottom and part way up the sides of a greased 9 inch Springform pan. Bake on baking sheet at 400 for 10 minutes or until lightly browned...cool on wire rack.
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2Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla..Add eggs and yolk; beat until just combined. Divide batter in half and in the one half fold in the crushed berries. Pour remaining half on top of the batter carefully. Rturn pan to baking sheet. Bake at 400 for the first 10 minutes, then 1 hour 15 minutes or until center is set. Cool 1 hour then refrigerate overnight. Garnish with the berries you desire. I used blueberries, blackberries and raspberries and used my Gran Mariner sauce as in my other cheesecake recipe. Enjoy - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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