Berry Glazed Cheesecake Recipes

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Steps:

• Preheat oven to 325 degrees F.
• Prepare Graham Cracker Crust (**See Recipe below).
• Combine cream cheese and cottage cheese; beat until smooth and creamy.
• Gradually add sugar, beating well.
• Add eggs, and beat until well combined.
• Add cornstarch, flour, lemon juice, and vanilla; blend well.
• Add butter and sour cream, beating until smooth.
• Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
• Turn off oven; all cheesecake to stand in oven 2 hours.
• Remove from oven; cool completely.
• Remove from pan; chill.
• Top with Blueberry Glaze (***recipe follows)
• **To Make Graham Cracker Crust:.
• Combine all ingredients, press into bottom of a 10" springform pan.
• ***To Make Blueberry Glaze:.
• Combine sugar and cornstarch ina small saucepan; blend thoroughly.
• Gradually stir in water.
• Crush 1/2 cup blueberries; add to sugar mixture.
• Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
• Continue to boil about 2 minutes or until mixture is clear.
• Cool.
• Arrange remaining blueberries over top of chilled cheesecake.
• Pour cooled glaze over berried.
• (Makes 1 1/3 cups).

Steps:

• Cook 1 cup strawberries and 2 Tbsp. water in small saucepan on medium heat 3 to 5 min. or until strawberries are softened, stirring constantly. Remove from heat.
• Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Bring 1/4 cup of the remaining water to boil. Add to unflavored gelatine; stir until completely dissolved. Beat cream cheese and sugar in large bowl with mixer until blended. Add cooked strawberries and unflavored gelatine; mix well. Gently stir in whipped cream; pour over crust. Top with raspberries and remaining strawberries. Refrigerate 2 hours.
• Use remaining water and ice to prepare raspberry gelatin as directed on package, using the Speed-Set Method; slowly pour over cheesecake. Refrigerate 2 hours or until firm.

Steps:

• Combine pecans, graham cracker crumbs and butter in a bowl and mix well.
• Press in a lightly buttered 10-inch springform pan and bake at 350º for 10 minutes.
• Remove to a wire rack to cool completely.
• Beat cream cheese in a large mixing bowl until smooth and creamy.
• Add eggs, 1 1/4 c sugar, lemon juice and 2 tsps vanilla and beat well.
• Spoon into the cooled prebaked crust.
• Place pan on a baking sheet and place in middle of oven.
• Bake at 350º for 40 to 45 minutes or until set.
• The cheesecake will rise slightly, crack in several places, settle, and cracks will minimize.
• Let stand 15 minutes at room temperature to cool.
• Mix sour cream, 1/4 c sugar and 1 tsp vanilla and chill, covered in the refrigerator until ready to use.
• After the 15 minutes of cooking time for the baked cheesecake, spread with the sour cream mixture and bake again at 350º for 5 minutes.
• Let stand at room temperature to cool.
• Chill, covered, for up to 2 days.
• Rinse the strawberries and pat dry. Arrange pointed end up on top of the cheesecake.
• Spoon raspberry glaze over the top.
• Chill, covered, until glaze is set.
• For glaze: Mix a small amount of jelly and the cornstarch in a saucepan. Add the remaining jelly, schnapps and water and mix well. Cook over medium heat for 5 minutes or until thickened and clear, stirring constantly. Cool to lukewarm, stirring constantly.