How To make Very Berry Cheesecake
***CRUST*** 3/4 cup graham cracker cookie crumbs
1/4 cup finely chopped walnuts
1 tablespoon firmly packed brown sugar
2 tablespoons butter or margarine
melted
***FILLING*** 1 container :
(8 oz.) cream-style
cottage cheese 2 packages cream cheese :
or neufchatel
cheese at room :
temperature (8 oz. each) 1 1/4 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 pinch salt
4 large eggs :
at room temperature
1 container (8 oz.) sour cream
fresh strawberries :
for garnish fresh blueberries for garnish fresh raspberries :
for garnish ***DOUBLE StrAWBERRY SAUCE*** 2 packages frozen strawberries in light syrup thawed (10 oz.
:
each) 1 pint fresh strawberries -- thinly sliced
1. Heat oven to 350?F.
2. Make crust: Butter an 8-inch springform pan. Combine cookie crumbs, walnut s, brown sugar and butter in small bowl until crumbs are evenly moistened. Pat crumbs evenly over bottom of prepared pan. Bake 10 minutes. Cool on wire rac k (keep oven on). Tightly cover bottom and sides of springform pan with heavy- duty foil.
3. Make filling: Meanwhile, puree cottage cheese in food processor or blender until smooth. Beat cream cheese in large mixing bowl at medium-high speed unti l light and fluffy, 2 minutes. Beat in cottage cheese. Gradually beat in suga r, scraping sides of bowl with rubber spatula, until mixture is completely smoo th, 3 minutes. Reduce speed to medium. Beat in lemon juice, vanilla, lemon pe el and salt. Add eggs, 1 at a time, beating just until blended after each addi tion. Beat in sour cream just until smooth.
4. Pour filling over crust in pan and place in a large roasting pan. Place pa n on oven rack. Carefully pour enough hot water into roasting pan to come 1 in ch up side of springform pan. Bake 1 1/4 hours or until center is just set.
5. Remove cheesecake from water bath. Cool completely on wire rack. Remove f oil. Cover and refrigerate overnight. Just before serving, run knife around e dge of pan and remove sides. Garnish top with fresh berries, if desired. Serv e with Double Strawberry Sauce. Makes 12 servings.
Double Strawberry Sauce: Puree strawberries in syrup in food processor or blend er until smooth. Transfer to a medium bowl and stir in sliced strawberries. M akes 3 1/3 cups.
The lemony blend of cream cheese, cottage cheese and sour cream makes this chee secake filling extra-light in texture.
Prep time: 25 minutes plus chilling Baking time: 1 1/4 hours Degree of difficul ty: moderate
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
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No-bake, easy cheesecake with lots of fresh and frozen berries! Perfect make ahead dessert with a wonderful light texture and a crunchy cookie crust.
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Let's Make Very Berry Burnt Cheesecake
Take the classic cheesecake to the next level with the Basque version! Chef Molly will teach you the step by step process required to make this trending dessert!
Ingredients:
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Butter 60gm
Cream cheese 350gm
Sugar 90gm
Cream (35% fat) 150ml
Milk 85gm
Egg yolk 3 nos
Yogurt 80gm
Soft flour 38gm
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Mixed berries (frozen) 100gm
Sugar 35gm
Water 60ml
Corn starch 5gm
Water 15 ml
#cake #cheesecake #burntcheesecake #yummy #dessert #sweettooth #foodie #cilantroculinaryacademy #learntobake
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In this video recipe, my wife Terynia is using the WildTree Very Berry cheesecake blend to make a cheesecake creation that is just sinfully delicious! She made it for desert for our Christmas Eve dinner, and it was such a big hit! Needless to say, it didn't last long! We will be ordering more of this Very Berry Cheesecake blend soon, and so can you at the link below:
Mary Berry's American-Style Baked Cheesecake Recipe
Make the most of all the lovely summer fruits that are in abundance right now and create a glorious summer fruits baked cheesecake with a bit of help from Mary’s easy-to-follow step-by-step video.
INGREDIENTS:
For the base
100g (4oz) plain chocolate digestive biscuits
50g (2oz) butter
For the cheesecake
700g (1½ lb) full fat soft cheese
100g (4oz) caster sugar
1 teaspoon vanilla extract
1 large egg
150ml softly whipped double cream
For the topping
150ml (5floz) sour cream
250g (9oz) mixed soft berries
METHOD:
1. Preheat the oven to 140°C / 325°f / Gas 3. Lightly grease a 20cm (8in) push pan.
2. Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs. Press into the prepared tin and leave to set.
3. To make the cheesecake filling, measure the cheese into a large bowl and beat until soft. Add the sugar and beat again until well mixed. Beat in the vanilla extract and then the egg. Fold in the double cream.
4. Spoon the cheese mixture onto the biscuit crust, leveling the top.
5. Bake in the pre-heated oven for about 60 minutes or until the cheesecake becomes puffy around the edges but is still very soft in the centre. Remove from the oven to cool.
6. When cool, remove from the oven and place in the fridge and chill well. To serve, loosen the cheesecake from the sides of the tin using a small palette knife then spread the sour cream over the top and decorate with the mixed soft berries.
Save the recipe here - lakeland.co.uk/inspiration/recipe/mary-berrys-american-baked-cheesecake/
Berry Cheesecake Recipe | No Bake Cheesecake Recipe
Sweet and delicious, this no bake cheesecake recipe is simple and easy to make. Serve this berry cheesecake with berries + freshly whipped cream for the perfect dessert recipe.
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NO BAKE BERRY CHEESECAKE RECIPE
Ingredients
250g | 8.8 oz Biscuits (digestives | graham crackers)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese
85g | ⅔ Cup Icing Sugar
Zest + Juice from 1 Lemon
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
1 Can Berries in Syrup
15g | 3 Teaspoons Gelatine Powder
2 Tablespoons Boiling Water
Instructions
Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.
Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
Blend the can of berries and strain through a sieve into a medium sized bowl.
Dissolve the gelatine in the boiling water and pour into the berries. Mix until combined.
Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 4 hours or overnight.
Serve topped with berries and fresh whipped cream.
Notes
Instead of gelatine you can also use agar agar or just freeze the cheesecake to set.
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Recipe Very Berry Cheesecake
Recipe - Very Berry Cheesecake
INGREDIENTS:
●Base:
●250g (8 oz) digestive biscuits, crushed
●125g (4 oz) butter, melted
●Filling:
●2 (200g) tubs cream cheese, softened
●150g (5 oz) caster sugar
●2 tablespoons plain flour
●2 teaspoons vanilla extract
●250g (8 oz) cottage cheese
●4 tablespoons cherry brandy
●3 eggs
●Berry topping:
●500g (1 1/4 lb) fresh blackberries
●1 tablespoon cherry brandy
●1 tablespoon caster sugar