Oh, how I love to make cheesecake! I woke up on Friday and thought to myself, yes I get to make cheesecake today! Over the weekend I had a Mary Kay, cheesecake, and wine party. I made this Triple Berry Cheesecake and I also made a Salted Caramel Cappuccino Cheesecake, you can follow the link to see that one. Both cheesecakes received rave reviews from my guests. My husband gave this one an 11 on a scale of 1-10. Not only was this cheesecake delicious, but it was very pretty as well. Check out what it looked like before I put the toppings on.I love when they turn out this pretty and taste just as good. It was so pretty just like this, I had a hard time putting the berry sauce and berries over the top.
This was a fun cheesecake to make and very delicious as well. I am saddened that my husband ate the last piece today for lunch and we have no cheesecake left.
If enjoy cheesecake and are looking for a good recipe, please try this one out!
- 1 1/2 cups graham cracker crumbs (about 1 package)
- 1/3 cup sugar
- 1/2 tsp. cinnamon
- 6 Tbsp. melted butter
- 2 cups of frozen triple berry mix
- 2 Tbsp. sugar
- 1 Tbsp. Water
- 2 tsp. cornstarch
- 1 Tbsp. lemon juice
- 3 8oz. packages of cream cheese, room temperature.
- 1 cup of sugar
- 1 cup of sour cream, room temperature
- 2 tsp. vanilla
- 3 eggs, room temperature
- Some of the berry sauce
- Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. If you plan on using a water bath, line the pan with tin foil. Set aside.
- In a food processor pulse the graham crackers, sugar, and cinnamon together until crumbs are formed. Add the melted butter and stir until combined. Press the crumbs to the bottom of the pan and 2 in. up the side. A glass cup works well with getting the crust to stay up on the sides evenly. Bake in the oven for 8-10 minutes.
- Mix together the cornstarch, water, and lemon juice, until the corn starch is dissolved. Set aside. In a saucepan over medium heat add the frozen berries and sugar. Stir continuously for 3 minutes until the berries juice begin to release. Add the cornstarch mixture and stir for another 2 minutes. The mixture will start to thicken. Remove from heat and put the berries through a strainer into a separate bowl. We want to get ride of the seeds from the raspberries. Set the sauce aside and discard the berries and seeds. You will use some for the filling and some for the top.
- In a large mixing bowl beat on a medium speed the cream cheese and sugar, until the mixture is smooth. Make sure your cream cheese is at room temperature.
- Add sour cream and vanilla, beat until combined.
- Add each egg one at time on a low speed. Beat until combined, don’t overmix the filling once the eggs are added. Overmixing cause cracks later on.
- Add the filling into the cooled crust.
- Add spoonfuls of the triple berry sauce to the filling. With a sharp knife make swirls around the cheesecake to create a design. Don’t use al the sauce, you will want to save some for the top of the cheesecake for later.
- Put the cheesecake in the oven with a water bath. Put a pan with water in the oven on the shelf under the cheesecake. This will help the cheesecake bake evenly and help prevent cracks. Some people put the pan right in the water, but I have had issues with the crust getting soggy and now I just put the water a rack lower or put it on a pan that has a cover with slits on it. If you decide to put the pan right in the water, make sure you line the bottom of the pan with heavy duty tin foil.
- Bake for 55-60 minutes. The cheesecake is done once the center sets, but slightly jiggles like jello.
- Shut the oven off and let the cheesecake sit in the oven for another hour.
- Remove the cheesecake and let it cool completely on a wire rack. Once the cheesecake is cool place it in the fridge over night.
- The next morning release the cheesecake from the pan. Place the remaining berry sauce over the top of your cheesecake and garnish with fresh strawberries, blueberries, and raspberries.
- Cut the cheesecake and serve to your guest.
This picture was taken after the party and this was the only small piece I had left to take a picture of. If you like making cheesecakes and are looking to impress your guest, try this recipe out.