FRESH CREAM CHEESECAKE WITH SUMMER BERRIES
Inspired by the classic French dessert cour a la creme, this has all cheesecake's richness without the rigmarole of baking. Just what you want on a hot summer day; perfect with a swath of juicy berries.
Provided by Food Network Kitchen
Categories dessert
Time 4h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the cheesecake: Line a medium (about 8-inches wide) sieve, fine strainer or colander with a double layer of damp cheesecloth and set over a bowl.
- Beat the cream cheese in a large bowl with a hand-held mixer on medium speed until smooth. Add the sugar, lime zest and juice, and vanilla. Beat until light and fluffy, scraping the sides of the bowl and beaters as needed.
- In another bowl, beat the cream just until it holds a stiff peak. Stir about 1/3 of the whipped cream into the cream cheese mixture to lighten the cream cheese. Gradually fold in the remaining whipped cream to make a light mousse. Transfer mixture into the lined sieve and fold the cheesecloth over top and press gently. Cover and refrigerate to drain for at least 4 hours or up to 3 days.
- Just before serving, prepare the berries: Cook about half of the blueberries in a small skillet with the water and sugar, over medium heat until the berries get juicy, about 8 minutes. Toss all the berries together in a large bowl, along with a squeeze of fresh lime juice.
- Unwrap the cheesecake and invert onto a platter. (Discard the cheesecloth.) Use a large ladle or spoon to press a well in the center of the cake. Spoon the berries into the well and drizzle the juices over the top or serve on the side. Serve a scoop of summer cheesecake with some of the fresh berries.
CHEESECAKE WITH FRESH BERRIES
Categories Cake Food Processor Berry Cheese Dessert Bake Kid-Friendly Chill Shavuot Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Butter bottom and sides of 9-inch-diameter springform pan. Place cracker crumbs in pan. Rotate pan to coat bottom and sides. Blend cheese in processor until creamy. Add sugar and butter and process until smooth. Add eggs 1 at a time, processing until blended after each addition. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth.
- Pour cheese mixture into graham cracker-lined pan. Bake cheesecake until filling is set, about 1 hour 10 minutes. Transfer to rack and cool completely. Chill 4 hours. (Can be prepared 1 day ahead. Cover; keep chilled.)
- Cut around sides of pan to loosen cheesecake. Remove pan sides. Arrange berries over top of cheesecake. Sift powdered sugar over.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
WHITE CHOCOLATE CHEESECAKE WITH FRESH BERRIES
Creamy white chocolate cheesecake with a graham cracker crust and topped with fresh berries (we use blueberries and sliced strawberries). We typically use a pre-made graham cracker crust but would be delicious with a homemade one, too!
Provided by lgcoffin
Categories Cheesecake
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 F.
- 2. Combine cream cheese, eggs, vanilla and sugar in a large bowl and mix until smooth.
- 3. Add melted chocolate and mix until incorporated.
- 4. Fill graham cracker crust.
- 5. Bake for 35 mins or until filling is set.
- 6. Top with fresh fruit and enjoy!
Nutrition Facts : Calories 341.8, Fat 25.6, SaturatedFat 15.6, Cholesterol 117.2, Sodium 198.1, Carbohydrate 22.5, Sugar 21.1, Protein 6.7
THE BEST BLUEBERRY CHEESECAKE
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
Provided by Seasoned Cook
Categories Cheesecake
Time 1h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
- Note: Refrigeration time is not included.
Nutrition Facts : Calories 626.4, Fat 44.7, SaturatedFat 25.3, Cholesterol 190.4, Sodium 553.7, Carbohydrate 49, Fiber 1.3, Sugar 39.8, Protein 9.6
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