Mixed Berries Cheesecake

Mixed Berries Cheesecake

Today’s post will be Mixed Berries Cheesecake and I was invited over at Taste It My Way as a guest blogger so for the recipe please head over to my Mixed Berries Cheesecake post or continue below.

For those who haven’t been to Taste It My Way, Its a food blog created by Chef Gary from Aventura, Florida, its a blog that contains easy to understand and well described recipes, thoughtful insights and techniques, culinary information, local Miami restaurant reviews. He is now featuring Guest’s and Experts section and I am really honoured to be a part of it specially when the other experts are real chefs.  So what are you waiting for read my article there as well as the other great articles that this site got to offer.

Happy Valentines to everyone!

by the way I entered this recipe on February blog hop hosted on Recipe Lion, so if you have time please vote for it.  Thats the 25th item on the list.

Ingredients (Crust)

1 cup crushed graham crackers or malt crackers
2 tbsp unsalted butter
1/2 cup brown sugar
1/2 cup walnuts, roughly chopped

Ingredients (Toppings)

1 cups fresh blueberries
1 cup raspberries
3 punnets strawberries
3/4 cup sugar
2 tbsp unsalted butter
2 tbsp lemon juice
1 tbsp cornstarch

Ingredients (Cheesecake)

3 packs cream cheese, softened
2/3 cup powdered sugar
2 tsp vanilla extract
3 cups thickened cream or whipped cream, chilled
4 tsp unflavoured gelatine
1/4 cup hot water

Method (Crust)

1. Combine all ingredients and make sure it’s mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
2. Bake in a preheated oven at 180C for 10 minutes (this makes the crust more firm, but you can omit this process if you wanted to)
3. Chill in fridge for around 20 minutes.

Method (Toppings)

1. Place 1/2 cup of blueberry, 1/2 cup of raspberries, 2 punnets of strawberries and all other ingredients in a saucepan and cook in medium heat until all berries have broken down. Using a hand blender blend the berry sauce until smooth in texture, cook for 5 more minutes.
2. Set aside and let it cool down before using.

Method (Cheesecake)

1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
2. Dissolve gelatine in hot water then let it cool for a while.  Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
3. Now add thickened cream and fold until it’s evenly mixed.
4. Pour over the prepared crust.
5. Then top it with the berry sauce and mixed berries. Refrigerate for at least 6 hours before serving.

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28 thoughts on “Mixed Berries Cheesecake

  1. Oh Raymund…you’ve found my true weakness when it comes to desserts. I LOVE berry cheesecakes. I can’t get enough of them. Mr. N has become a big fan too and we often order one for his birthday each year. Maybe I should give making one a try next time. I’m just drooling now…

  2. Oh my gosh! This is the most gorgeous cheesecake I have ever seen! BTW…i can’t for the life of me figure out how to comment on Taste it My Way’s post. I don’t know if I am just having a mentally slow day, or whether he doesn’t have a comment area? Just checking…

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  5. Topping/sauce is dellious, in fact using some extra berries to make more. Was a wonderful July Fourth dessert. But I did have to look up a “punnet” even my step son who has been in the restaurant business for 20 years had no idea. Thanks google!

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  7. Made this cake yesterday and I am not happy :( I refrigerated overnight and went to take it out of the pan this morning and the whole cake collapsed! Did NOT firm up anyway at least it tastes good

    UPDATE (from email response): “I used cool whip I figured it out lol I didn’t use the correct gelatin”

    • Sorry about your cake, I am just wondering did you use 3 cups of already whipped cream or 3 cups of cream then you whip it?
      Also when you whipped it was it thick enough to hold it own shape?
      I just want to see what factors made your cake collapse and hopefully improve the recipe for everyone’s use.

      Again my sincerest apologies.

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