CHEESECAKE WITH FRESH SUMMER BERRIES
10 to 12 servings
When summer time berries are in season I love to use them as a topping for this delicious creamy cheesecake it looks so beautiful and makes an impressive presentation. I wait and add the berries at the last minute, this way the berries are perfectly plump and fresh! A little slice goes a long way, it’s rich, creamy and packed with a smooth lovely flavor. It starts with the crunchy graham cracker crust with a hint of cinnamon and lemon then the sour cream layer that divides the cheesecake from the sweet berries! Serve it with a Raspberry Coulis on the side! This cheesecake should be served ice cold!
You can also use fresh blueberries or strawberries if you like. You can make a coulis following the recipe for the raspberry.
My daughter Arianna is the baker in the family and this is her favorite dessert to bake. She made this for the photo shoot and did a beautiful job!
GRAHAM CRACKER CRUST
1-1/2 cup graham cracker crumbs
1/4 cup sugar1/4 teaspoon cinnamon
1/3 cup plus 2 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons lemon juice
1 tablespoon vanilla extract
1-1//4 cups sour cream, at room temperature
3 tablespoons sugar
2 pints fresh raspberries, strawberries, or blueberry’s; arrange beautifully over the cake
Preheat the oven to 325 F.
To make the crust, in a medium-size bowl stir bowl stir together the graham cracker crumbs, sugar, cinnamon, and butter until moistened. Using your hands, press the crumbs into the bottom of a 10-inch by 3-inch springform pan. Bake for 15 minutes, and cool completely.
To make the filling, in a mixer using the paddle attachments, mix the cream cheese for two minutes, stopping twice to scrape down the sides of the bowl. Add 1 cup of sugar in an even stream, and mix for 2 more minutes, until light and fluffy. Remember to stop at least twice to scrape down the sides of the bowl. Add the eggs one at a time, processing after each addition to incorporate thoroughly, and scrape down the bowl each time. Add the 1/2 cup of sour cream, lemon juice, and vanilla. Process until well blended. Scrape down the sides of the bowl. Pour the filling into the crust, and spread evenly in the pan. Lift the pan and tap it on the counter several times to release any bubbles in the batter. Bake for 1 hour, or until the top is set. Use a toothpick; if it comes out clean, the cake is done. If it still wiggles in the middle, you need to bake it more. Do not overbake.
While the cheesecake is baking, combine the 1-1/4 cups sour cream and 3 tablespoons sugar. Spread this mixture over the cheesecake immediately after removing it from the oven. Return the cake to the oven for 5 minutes to set. Cool completely on a wire rack, then cover with aluminum foil and freeze overnight.
Take the cheesecake out of the freezer the morning you are going to serve it. After 1 hour, release and remove the pan sides. Place it back into the refrigerator until ready to serve!
Photo by Diane Cu & Todd Porter www.whiteonricecouple
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