Four Berry Cheesecake


Prepare 1 springform pan by lining bottom of pan with parchment paper and lightly spraying with nonstick spray.

2 cups graham cracker crumbs
2 Tbsp sugar
1/4 cup butter, melted
In a small bowl add crumbs and sugar, stir. Add butter and stir till all crumbs are moistened. Place in prepared pan covering the bottom of pan and 1/4 inch up sides of pan. Place in freezer.
Preheat oven to 325 degrees.

4-8 oz blocks cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3 eggs, room temperature
1 cup sour cream

In bowl of mixer add cream cheese, beat on medium until fluffy. Add sugar, cornstarch and vanilla continue beating on medium until combined well. Turn mixer down to lowest setting and add eggs one at a time, stirring till just combined. By hand stir in sour cream, do not over stir.
Pour into prepared crust and bake for 75 minutes.
Remove from oven to rack. Cool 15 minutes, run knife around edges and continue cooling 45 minutes. Then add topping and place in fridge at least for 4 hours.

1 cup blackberries
1 cup blueberries
1 cup raspberries
1 cup strawberries,
1/2 cup sugar
2 Tbsp water
1 Tbsp cornstarch
While cheesecake is cooling, add berries, sugar, water and cornstarch to a sauce pot. Cook over medium high heat. Bring to boil and cook another 4-5 minutes. Remove from heat and let cool. Before placing cheesecake in fridge top with berry topping and place in fridge.


One thought on “Four Berry Cheesecake

  1. Pingback: Vanilla Cheesecake with Clementine Curd | My Soup For You

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