Berry Cheesecake
This berry cheesecake is creamy, fruity, and simple to make. With a delicious Oreo crust, blueberry sauce, and fresh berries, you’ll impress everyone with this stunning cheesecake.
Ingredients
CHOOSE ONE CRUST FOR THE BASE
Oreo Crust (option 1)
- 1 cup packed Oreo Cookie Crumbs about 11 Oreo cookies - 127 gr
- 2 Tablespoons unsalted butter, melted 71 gr
Graham cracker crust (option 2)
- 1 cup Graham Cracker Crumbs 100 gr
- 1/2 tablespoon granulated white sugar 8 gr
- 1/4 cup melted butter 56.5 gr
CHEESECAKE LAYER:
- 1/2 tablespoon freshly grated lemon zest 2 gr
- 1/2 cup granulated white sugar 100 gr
- 1 1/2 tablespoons all purpose flour 14 gr
- 16 ounces cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) 450 gr
- 1/2 teaspoon vanilla extract 2 gr
- 2 large eggs at room temperature
- 1/8 cup heavy whipping cream, at room temperature 40 ml
BERRY TOPPING
Blueberry sauce:
- 1 cup Blueberries fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon lemon juice
- 1/4 tablespoon Vanilla extract
Other berries for topping:
- Fresh whole strawberries about 8
- Fresh whole raspberries or blackberries about 20
Instructions
- Preheat your oven to 350 ℉ (180 ℃) with the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, a 9 inch tart pan or pie plate.
PREPARE THE CRUST:
- If making graham cracker crust: In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until all the crumbs are moistened. You can also prepare the crust using a food processor.
- If making an Oreo crust: add Oreo cookies to a food processor and blend until you achieve a fine powder. Then add melted butter and pulse a few more times until all the crumbs are moistened.
- Evenly press the crumbs over the bottom and up the sides of the tart pan, about 1/2 inch or 1 cm. Refrigerate while preparing the filling.
PREPARE THE CHEESECAKE FILLING:
- In a small bowl, rub the lemon zest into the sugar. Then, stir in the flour.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or using a hand mixer), combine the cream cheese, sugar mixture, and vanilla extract. Beat on medium-low speed until smooth, making sure to scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating well (about 30 seconds) after each addition. Then, add the whipping cream and beat until fully incorporated.
- Remove the crust from the refrigerator and pour in the filling. If using a tart pan with a removable base, set it on a larger baking sheet to catch spills before placing it in the oven. For a pie plate, place it directly on the oven racks.
- Bake for 25-30 minutes or until firm. The center of the cheesecake should still look a little wet and wiggle a bit if you gently shake the pan. The top should still be pale to very light golden in some spots. DO NOT OVERBAKE. Remove from oven and place on a wire rack to cool completely. Let cool in the refrigerator for 8 hours.
PREPARE THE TOPPING
- While the cheesecake cools, prepare blueberry sauce. In a saucepan, add the blueberries and cook over medium heat until they soften and release juices.
- In a separate bowl, whisk together the sugar and cornstarch. Gradually add this dry mixture to the saucepan, stirring continuously as it cooks and thickens. Once thickened, remove from the heat and stir in the lemon juice and vanilla extract. Transfer the blueberry sauce to a jar. Allow to cool and refrigerate until ready to assemble the cheesecake.
ASSEMBLE THE CHEESECAKE:
- After the cheesecake is cold, top it with the chilled blueberry sauce. Place berries on the edge of the cheesecake, starting from the outside with the halved strawberries, followed by raspberries and lastly the blackberries