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Cheesecake w/Glazed Berries

A festive, rich cheesecake topped with a fresh berry glaze... simply elegant and delicious!


Posted By: Leilani
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Prep Time: 30 | Cook Time: 1 hour 20 minutes | Ready In: 5+hours
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Crust

  • 2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/3 cup unsalted butter

Filling

  • 5 (8-ounce) packages cream cheese, softened 
  • 1/8 tsp. salt
  • 1 ¼ c. granulated sugar 
  • 1/3 c. sour cream
  • 2 large egg yolks
  • 6 eggs 
  • 2 tsp. vanilla 
  • 3 tsp. lemon juice 
  • 1 tsp. lemon zest

Glazed Berry Topping

  • 3 lbs. fresh berries (strawberries, blueberries, blackberries, raspberries, any one or combination you like)
  • ½ c. sugar
  • 2 Tbsp. cornstarch
  • 1 c. fruit juice 
  • 2 Tbsp. corn syrup

Cooking Process:

Preheat oven to 400 degrees.

Crush Graham crackers and pour into bowl.  Add butter, sugar, mix well.

Grease or spray a 9 inch springform pan.  Fill the pan with the crumbly mixture.  Using a measuring cup press the mixture over the bottom of the springform pan.  Cover and refrigerate while you make the filling.

Increase oven to 500 degrees. 

Filling: 

In a large mixing bowl, cut cream cheese into cubes and then beat until smooth; add salt and sugar a little at a time while mixing, keeping speed on the mixer at medium-low. Scrape the bowl; add the sour cream, lemon juice, lemon zest, and vanilla and beat on low for about 1 minute or until well-combined. Scrape the bowl; add the egg yolks, beating well on medium-low until well-combined (about 1 minute). Scrape the bowl; add the eggs, two at a time, beating thoroughly on medium-low and scraping the bowl between additions. Pour into crust; and bake for 10 minutes. Without opening the oven door, reduce oven temperature to 200 degrees and bake until the cheesecake registers ~ 150 degrees with an instant-read thermometer. This should take about 1 ½ hours and the middle should be mostly set (when the pan is gently moved, the center will jiggle slightly).

Remove from the oven and cool on a wire rack for about 3 hours. Run a paring knife between the cake and the pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours but up to 4 days. Let the cake come to room temperature before serving (take out of the fridge about 30 minutes before desired time). 

Topping: 

Combine the sugar and the cornstarch together in a small bowl. Dissolve the sugar-cornstarch mixture with the fruit juice in a small saucepan. Cook until thickened; stir in the corn syrup. Bring back to a boil and remove from heat. Cool.

Prepare the berries by washing and slicing them if desired. Dry them. Place them in a large bowl and poor about ½ to ¾ of the glaze over the berries and gently toss to coat. Pour on top of the cheesecake.

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