So, It’s my best friend’s birthday this weekend, so I am up at her place, visiting in Maine. And of course, there was a birthday cake to be made, so I made this amazing Mountains of Berries Cheesecake. It’s a vanilla cheesecake and fresh berries that I picked myself (well, at least the raspberries and blueberries). It’s goinng to be a disaster to cut, but that is ok because it will still taste good!
Ingredients
For the strawberry puree:
1 quart fresh strawberries
1 cup granulated sugar
1 tablespoon lemon juice
for the crust
1 1/2 cups graham cracker crumbs
1/2 cup brown sugar
1 teaspoon vanilla extract
5 tablespoons melted unsalted butter
for the cheesecake
4 8 oz packs of cream cheese, softened to room temperature
1/2 cup sour cream
2 eggs
3/4 cup heavy cream
3/4 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract
for the topping
About 4 oz fresh raspberries
About 6 oz fresh strawberries
About 6 oz fresh blueberries
Mint sprigs, for garnish (optional)
Powdered sugar, for dusting (optional)
You will also need a 9 inch springform pan and a larger pan that the springform pan will fit in (to make a water bath)
Directions
First, make your berry puree. This can be made a few days in advance and kept in the fridge. In a sauce pot, over medium heat, combine the strawberries, sugar, and lemon juice. Stir and let it cook, uncovered. Make sure to stir every few minutes. Let the berries simmer for about 20 minutes, some of the liquid will cook down. Take the sauce pot off heat and puree the mixture either with an immersion blender or in a separate blender. Set aside to cool completely.
Preheat the oven to 325F. Wrap a foil collar around your springform pan (in case it leaks) and spray with baking spray. You will also need a large roasting pan, big enough to fit the springform, to create a bath.
For the crust, in a medium bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom. You do not need to go up the sides; just a flat layer on the bottom. Place in the oven, not in the water bath, for 15 minutes. Remove and let cool completely.
For the cheesecake, in the work bowl of your stand mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute. Add corn starch and sugar and mix until combined. Beat in eggs, one at a time, until well incorporated. Add sour cream, vanilla extract, and heavy cream, and beat until all mixed very well. Gently pour the cheesecake batter all over the crust, covering it completely and then even it out.
Place roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully add boiling water to the roasting pan, about half way up the side of the spring form. Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes in the oven before removing and letting it rest for 30 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. Let it cool to the room temperature before covering and putting it in the fridge. Refrigerate the cheesecake for at least 6 hours or overnight.
Finally, to assemble the final masterpiece! When ready to serve the cheesecake, take the side rim of the springform off. Pour 1/2 cup of berry puree on top of the cheesecake, in the center. Gently spread it with a spatula over the top, so that a little bit drips down the sides. Then, add berries. It’s easier to place strawberries first and then add blueberries and raspberries. Dust with powdered sugar and garnish with mint (optional). Serve immediately.
