Triple Berry Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
• Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on.
• Line a baking sheet with parchment paper.
• Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet.
• Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container.
• Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes.
• Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour.
• Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight.
• Slice into 12 large pieces and top each with graham cracker crumb mixture.

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

Steps:

• For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
• Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
• Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
• Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
• For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
• Cut the cheesecake into bars and sprinkle with the streusel before serving.

Steps:

• Butter and line the base and sides of a 20cm springform tin. Blitz the digestives in a food processor until you get fine crumbs, or bash in a sandwich bag with a rolling pin. Transfer to a bowl and stir in the melted butter until it looks like damp sand. Tip into the prepared tin, and smooth the mixture with the back of a spoon to make an even base, then chill.
• Soak the gelatine leaves in cold water. Put the raspberries in a food processor or in a jug using a stick blender, and blitz to a smooth purée. Sieve out the seeds. Warm the raspberry sauce in a small pan with 1 tbsp sugar until just starting to steam, then pour over 1 drained gelatine leaf in a bowl and stir to dissolve.
• Blitz 3 (about 65g) of the strawberries in a food processor, and warm through with 1 tbsp sugar in the same way. Tip into a bowl and stir in the other drained gelatine leaf.
• Whisk the soft cheese, cream and caster sugar until it just starts to thicken. Divide between three bowls (about 260g per bowl). Fold the strawberry purée into one with a few drops of food colouring to make it light pink, the raspberry mix with the gelatine into another with more food colouring so it's dark pink, and the vanilla bean paste into the third.
• Spoon the raspberry filling over the biscuit base, smoothing the surface so it's flat. Next, add the strawberry filling, gently smoothing over without disturbing the bottom layer, then repeat with the vanilla mixture, using a clean spoon to level the top. A spatula or knife might help with this to keep from dragging the below layers. Chill for 4 hrs or overnight.
• Run a knife around the sides of the cake tin between the cheesecake and the parchment, and loosen the base. Transfer to a cake stand, and smooth the sides, using a palette knife, to neaten the layers. Mix the chocolate with a few drops of lemon extract, if using. Pile the remaining strawberries, some sliced, some whole, on top, and drizzle over the chocolate to finish.

Steps:

• Preheat ove to 30°F.
• To make the crust:.
• In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
• Process until teh crumbs begin to stick together.
• With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
• Bake the crust for 10 minutes until set.
• Remove from the oven and let cool.
• To make the filling:.
• In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
• Using an electric mixer set on medium speed, beat until well blended.
• Add the eggs, one at a time, beating after each addition just until combined.
• Pour the filling into the cooled crust.
• Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
• For the topping:.
• Mean while, in a bowl stir together the sour cream and sugar.
• When the cheesecake is done, spoon the sour cream mixture over the top.
• Returen the cake to the over for 5 minutes longer to set.
• Transfer to a rack to cool.
• Cover with aluminum foil and refrigerate overnight.
• In a large, heavy frying pan over medium heat, stir the preserves until melted.
• remove from heat, add all the berries and toss to coat.
• Run a knife around the pan sides to loosen the cake.
• Mound the berries atop the cake.
• Refrigerat for 30 mins or up to 2 hours
• Remove foil and release the pan sides and serve.

Steps:

• preheat oven to 350°F.
• To make crust, combine crumbs, 1/4 cup of sugar and melted butter in a food processor and process until the crumbs begin to stick together.
• Press crumbs firmly onto bottom and 2 1/2 inches up sides on 9-inch springform pan.
• Bake crust for 10 minutes and cool.
• In large bowl, combine cream cheese, 1 cup sugar, lemon juice and kirsch.
• Beat with electric mixer until blended.
• Add eggs, one at a time, beating after each addition.
• Pour onto cooled crust.
• Bake until edges are set, about 1 hour and 10 minutes.
• In a bowl, stir together sour cream and sugar.
• Spoon over top of baked cheesecake.
• Return to oven for another 5 minutes.
• Transfer to rack to cool.
• Cover with foil and refrigerate overnight.
• In large sauté pan over medium heat, stir preserves until melted.
• Remove from heat add berries and toss to coat.
• Mound berries atop cake.
• Refrigerate 30 minutes.
• Remove from springform pan.

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.

Steps:

• Instructions 1 Berry sauce: combine berries, sugar and orange juice in small saucepan cook over med/high heat until the berries break down and thicken. Puree in a blender and strain. Refrigerate until ready to use. 2 Crust: Mix graham cracker crumbs, sugar and melted butter in the bottom of a 9 in spring form pan. Gently press the crumb mixture up the sides of the pan and over the bottom of the pan to form a crust. Refrigerate until ready to use. 3 Filling: Pre-heat oven to 375. Mix softened cream cheese, eggs, sugar, and vanilla with a mixer until smooth. Gently pour filling into the graham cracker crust. Drizzle half of the berry sauce over top and gently swirl in with a knife being careful not to ruin the crust. Bake for 20 minutes. Remove from oven. Let sit for 15 minutes. Increase oven temperature to 475. 4 Sour Cream Topping: Mix sour cream, sugar and vanilla. After the baked cheesecake has sat out of the oven for 15 minutes gently top with the sour cream topping and bake additional 10 minutes at 475. 5 Let cool, refrigerate overnight. Just before you are ready to serve, toss the additional fresh berries in the remaining berry sauce. Gently top the cheesecake with the berry mixture. Enjoy! Notes It's very important to let the cheesecake sit for 15 minutes before putting the sour cream topping on - if you don't the topping will sink right to the bottom.