A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
10
Yield:
1 - 8 inch springform pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.

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  • In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.

  • Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.

  • Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.

  • For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Nutrition Facts

490 calories; protein 10g; carbohydrates 41.4g; fat 30g; cholesterol 126.8mg; sodium 367.9mg. Full Nutrition
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Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2005
I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner caring for our demanding toddler etc. Made crust first put in the fridge. Then the next time I had a breather I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9" because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy! Read More
(43)

Most helpful critical review

Rating: 3 stars
11/18/2009
Good easy to make cheesecake. Not as sweet as I expected. A little grainy. Everybody enjoyed it though! Read More
(9)
70 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/22/2005
I found this recipe while looking for a dessert to enter in our company's annual blackberry contest featuring many entries of delectable blackberry treats and blind-judged by several different "higher-ups" in the company. This recipe was very easy to make in steps. I was able to whip this up while I also cooking dinner caring for our demanding toddler etc. Made crust first put in the fridge. Then the next time I had a breather I whipped up the filling. Filling sat for a bit before I could put it all together and throw in the oven. I made a mistake on the crust and melted 8 tbsp (a whole cube) of butter instead of 6. I had already added the crushed wafers to the butter so I just crushed up and added more wafers until the consistency was right. I ended up using a total of 53 wafers. It turned out very well. I used small-curd cottage cheese and it blended smooth easily. I substituted orange juice for the brandy. I also used frozen blackberries which I would not recommend. It was a lot of extra work to get them dry enough to use. Plus they were sour and not as big and juicy and sweet as the fresh ones I could have picked on our hill (I should have sent the kids out to pick them!). I used the 8" springform pan - but next time I would use the 9" because the cake did not get as done as I wanted it to in the center. I baked it at 375 deg. for 57 minutes! I'm pleased to say that this cheesecake was awarded the second place prize in the contest! Enjoy! Read More
(43)
Rating: 5 stars
01/08/2007
I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries and I often put a sour cream and sugar layer over the top just before the fruit topping which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous! Read More
(35)
Rating: 5 stars
06/28/2003
Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful! Read More
(32)
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Rating: 5 stars
06/28/2003
Cottage Cheese makes the flavor a little lighter than other cheesecakes I have made. My mother-in-law is from Germany and she loved it. I used blueberries in the cake & did not make the topping i just used fresh blueberries to top the cake after baking. It was sweet enought without the glaze. Read More
(23)
Rating: 5 stars
08/01/2005
I love this cheesecake. I use a frozen berry blend (strawberries blueberries red raspberries and blackberries) buying two bags. I thaw them put one in the dessert following the recipe and mix the other with sugar for topping. Mmmmm. Read More
(19)
Rating: 5 stars
09/12/2003
Fluffy creamy & delicious! This cheesecake - made with blueberries orange juice & the syrup from a jar of meraschino cherries (instead of the brandy) was the most perfect cheesecake I have made yet! Read More
(18)
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Rating: 5 stars
08/15/2006
Terrific cheesecake! I didn't have cherry brandy on hand and used raspberry liqueur but followed the instructions otherwise. Flavour is amazing and texture is perfect even if I wasn't sure about cottage cheese at first. Read More
(15)
Rating: 5 stars
12/15/2010
Fabulous! I added another half to the recipe to fill my 9 inch pan. I also used frozen black raspberries. I baked it for 40 minutes in my convection oven (no water bath) and then just let it set there in the oven for another 2-3 hours. It was done perfectly and no cracks! I took it to a church function and everyone raved about how good it looked and tasted. I will definitely use this recipe again. Read More
(14)
Rating: 5 stars
06/28/2003
I have made this recipe six times now and have had six huge successes! Family and friends alike rave over it even the "cheesecake purists" are impressed. Now that the season for fresh berries is past I am using those from my freezer with no problems. It works well with a graham cracker crust too. Read More
(13)
Rating: 3 stars
11/18/2009
Good easy to make cheesecake. Not as sweet as I expected. A little grainy. Everybody enjoyed it though! Read More
(9)
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