Rating: 4.5 stars
69 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

cook:
40 mins
additional:
5 hrs
total:
6 hrs 10 mins
prep:
30 mins
Servings:
10
Yield:
1 8-inch cheesecake
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Stir wafer crumbs and melted butter together in a medium bowl. Press mixture into an 8-inch springform pan, so it covers the bottom and 1 3/4 inches up the sides.

  • Combine cream cheese, 3/4 cup sugar, flour, and vanilla in a large bowl; beat with an electric mixer on low speed until smooth.

  • Blend cottage cheese in a food processor until smooth. Stir into the cream cheese mixture along with 1/4 cup cherry brandy. Add eggs and beat on low speed just until combined. You don't want to incorporated too much air into the batter, so don't overbeat.

  • Pour 1/2 of the cheese mixture into the crumb-lined pan. Spread 1 cup of blackberries on top. Top with remaining cheese mixture and another 1/2 cup blackberries.

  • Place the springform pan in a shallow baking pan in the preheated oven. Bake until the center appears nearly set when shaken, 40 to 45 minutes. Remove from the oven and let cook on a wire rack for 15 minutes.

  • Loosen the sides of the springform pan, and let cool completely, about 45 more minutes. Cover and chill in the refrigerator for at least 4 hours, or until ready to serve.

  • Combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar in a bowl. Cover and chill for up to 2 hours.

  • To serve, cut cheesecake into wedges. Top each serving with fruit topping.

Editor's Note:

The magazine version of this recipe may be slightly different than the online version. Please follow directions carefully for whichever version you are using.

Nutrition Facts

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