Chocolate Berry Cheesecake Recipes

Steps:

• Throw the biscuits into a food processor and mix until you have fine crumbs.
• Stir in the butter.
• Pour into a greased springform tin and spread to make sure the base is even.
• Chill for 10 minutes.
• While the biscuit base is chilling, prepare the filling by whipping the cream cheese and double cream until you have soft peaks.
• Fold in the melted white chocolate and vanilla extract.
• Pour and spread on top of the biscuit base.
• Place the berries on top.
• Chill for 1 hour.
• Enjoy!

Steps:

• Heat oven to 325°F. Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
• In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
• Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours until chilled. Just before serving, stir strawberries and blueberries into pie filling. Top each serving with berry mixture. Store covered in refrigerator.

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.
• Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
• Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
• Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Steps:

• Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn't touch the water. Line a lightly oiled 900g loaf tin with cling film.
• Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.
• Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.
• Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.
• To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Steps:

• Heat oven to 325°F. Mix cookie crumbs and butter. Press on bottom and slightly up side of ungreased springform pan, 9x3 inches, to seal bottom.
• Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process until smooth. Add eggs. Cover and process until well blended. Spread over crust.
• Bake about 1 hour 20 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered 3 hours; cover and continue refrigerating at least 4 hours.
• Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with berries.

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
• Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
• In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
• Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.