Very Berry Cheesecake

by Michele Cheplic | More from this Blogger

31 Jul 2008 08:33 AM

The price of strawberries, blueberries and raspberries has gone up quite a bit at my local market. Last month the grocer had strawberries priced at $5 (for 2 pounds), but since my family went out to a local u-pick farm I saved a ton of cash by putting my preschooler to work in the fields (kidding). At the farm we paid just $1 a pound for fresh, plump, juicy berries and I still have a pint left in the freezer.

This weekend I will be using the last of the berries in the following recipe. It is a standard cheesecake, but it has a wonderful berry glaze that makes it the perfect chilled seasonal treat on a hot summer day. I will miss seeing those berries in my freezer (they were a symbol of summer to me), but I can take solace in the fact that they will be used in a dessert worthy of their presence.

VERY BERRY CHEESECAKE

Ingredients:

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

Filling:

2 packages (8 ounces each) Cream Cheese

2 cups (16 ounces) Ricotta cheese, drained

1 1/2 cups sugar

2 teaspoons vanilla

1/2 teaspoon salt

6 egg yolks

1/3 cup flour

6 egg whites

Berry Glaze:

1 pint strawberries

3/4 cup sugar

1/2 cup water

2 tablespoons lemon juice

2 tablespoons cornstarch

1/4 cup water

Garnish:

1 pint blueberries

1 pint raspberries

Directions:

Preheat oven to 350 degrees.

For Crust: Combine crumbs, sugar and butter until well blended. Press onto bottom and sides of 9-inch springform pan. Chill while preparing filling.

For Filling: In a mixing bowl, beat together cream cheese and Ricotta cheese until smooth; add sugar, vanilla and salt. Gradually beat in egg yolks. Gradually blend in flour. Beat egg whites until soft peaks form; fold into cheese mixture. Pour into pan.

Bake for 1 1/4 hours; then turn off heat, open oven door and let cool in oven to room temperature. Refrigerate cheesecake before adding berry glaze.

For Berry Glaze: Mash 1/2 cup of the strawberries. Place in saucepan with sugar, 1/2 cup water and lemon juice; bring to boil. Mix cornstarch with 1/4 cup water and add to strawberry mixture. Cook, stirring constantly, until mixture thickens; remove from heat and cool.

Glaze chilled cheesecake and top with remaining berries.

Related Articles:

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10 Tips for Baking the Perfect Cheesecake Every Time

Kids in the Kitchen: Sweet and Simple Strawberry Treats

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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