Hello everyone ,
Good morning , I thought I should post this recipe since its a shining morning now and it takes time until u can serve it , so you can enjoy it by night if you have the ingredients and into baking mode ...
Its the GREAT MIXED BERRIES CHEESECAKE
It tastes amazing , it will be enough for a a big number of ppl I mean if you have invited many ppl in believe me it will be pretty enough to serve all of them , a small piece is enough since its so rich.
I also like it cuz it has all kinds of berries so if the kids eat a little its not the same as giving them pure sugar as the other cakes
Well here is the recipe ( it was in oz but will put it also in grams since we deal here with grams not oz as many other countries also, or sit your scale to oz I did that)
it has 3 parts
the puree
the crust
the filling
Topping
The Berry Puree
- 4oz (113 g) raspberries
- 6oz (170 g) strawberries
- 6oz (170 g) blueberries
- 1 tsp lemon juice (better fresh )
- 2/3 cup granulated sugar ( the normal every day sugar )
I also added some blackberries
The Crust:
the recipe says graham cracker , well I couldn't find it here but it seems so common in US and UK ... so for me I used the normal Digestive Biscuit and it still pretty amazing !
- 1 1/2 cup of the biscuit crumbs
- 1/2 cup brown sugar
- 5 tbsp melted butter (unsalted)
- 1/3 cup of the puree
- 1 tsp vanilla extract
The Cheesecake Filling
- 4 packs of the (8oz(2269) cream cheese, room temp) " I used the Philadelphia cream cheese - 3 packs 300 g each )
- 2 eggs (room temp)
- 3/4 cup heavy cream ( worst case if you cant find it,, use the whipping cream but choose one with not less than 34 or 35% of fat - its hard for me to find heavy cream here so i use that as a substitute)
- 1/2 cup sour cream
- 3/4 cup granulated sugar or caster sugar
- 2 tbsp corn starch
- 2 tsp vanilla extract
Topping:
Its up to you the quantity but I believe with the pan size we r going to use these quantities will be perfect on the top .
- 4oz (113 g) fresh respberries
- 6oz(170 g) strawberries
- 6oz(170 g) blueberries
- 1/2 cup of the berry puree on the top (just to save some for individual servings, if not add them all and this is what I do )
So now here is the steps
1st you will prepare the Puree because we need it to be cool when we use it
- in a small pot ,medium heat, put all the berries , sugar and the lemon juice ,stir every few minuets to mix it well and not to stick on the bottom too and let it cook around 20 mins . and don't cover it .
- Puree the mixture with your kind of blender (i used the hand blender) then put it aside to cool.
preheat your oven on 325F or 163C , prepare your pan and grease it( the recipe says spring form, I used the normal cheesecake pan I use usually )
and a bigger pan to put the springform in when baking
Crust
- combine the crumbs , butter,vanilla and the brown sugar together then spread them in your bottom of the pan evenly and to the sides too.
- Spread the puree over the crust evenly too.
Cheesecake Filling
- in a bowl use your electric mixer, beat the cream cheese until smooth and fluffy .scrape the sides from time to time to mix them well
- add the sugar and corn starch and keep beating
- add the eggs one by one, keep beating
- add the heavy cream , sour cream and vanilla, keep mixing
- Start putting the mixture on the crust as scoops then spread it well with a spatula or something when you finish (to avoid the mix between the puree on the crust and the mixture)
- wrap your spring form (or even the pan) with a heavy duty aluminium foil from the bottom up to the sides and press it really good
- place the pan/spring form into the bigger pan and then place into the oven , then add carefully water to the pan about half way up the side of the spring form (please make sure you wrapped ur pan very well with the heavy duty foil so no leaks will happen to the crust)
- bake it for 85-90 mins , then open the oven half way let it rest for 10 mins then take out of the water bath our of the oven and let it rest on the counter for 15 to 20 mins
- Use a greased knife to run it between the side of the cheesecake and the pan, but don't really take it out , until its ready to put the topping
- when its cool , cover and put in the fridge for 6 hours ( or over night ) the more it stays in the fridge the better outcome you get
- You can save the puree in a glass jar until ready to use
- before serving take the side of the pan off , pour the puree on the top and spread gently then add the berries
here is the link of the original recipe I used in the first time :)
http://www.willcookforsmiles.com/2016/06/mixed-berry-cheesecake-aka-red-white-blue-cheesecake.html
Enjoy and have a lovely fresh day ahead <3 <3
Marwa