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My review
Very Berry Cheesecake
JJOHN32
"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."
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Ingredients
1 h 30 m servings 490 calsOriginal recipe yields 10 servings (1 - 8 inch springform pan)
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Directions
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- 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.
- 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
Per Serving: 490 calories; 30 g fat; 41.4 g carbohydrates; 10 g protein; 127 mg cholesterol; 368 mg sodium. Full nutrition
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Reviews
Read all reviews 4764 Ratings
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Most helpful positive review
8/22/2005
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 "...
Most helpful critical review
11/15/2009
Good, easy to make cheesecake. Not as sweet as I expected. A little grainy. Everybody enjoyed it though!
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8/22/2005
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 "...
1/8/2007
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 textur...
12/12/2001
Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful!
6/17/2002
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 toppin...
8/1/2005
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, a...
9/11/2003
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 ...
8/15/2006
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 abou...
12/12/2010
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 s...