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Lady Behind the Curtain

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Berry Cheesecake

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Berry Cheesecake: When you divide New York Cheesecake batter in half and add crushed blueberries and crushed strawberries you get an amazing Berry Cheesecake!  Not to mention the melt in your mouth butter cookie crust!  Stand back and take credit when everyone is raving about the BEST cheesecake they’ve ever had!  The fresh berries on top brings this cheesecake all together.  What a wonderful way to celebrate an Anniversary, Valentine’s Day or Birthday!

Berry Cheesecake
Are you seeing red, white and blue?  Me too!  This cheesecake is also known as the Red, White and Blue Cheesecake!  Fun for Memorial Day or 4th of July!  Simply crush fresh fruit and divide the batter in half to make the berry layer.  Now that’s how you celebrate!

Can I Freeze Cheesecake?

Berry Cheesecake
Freezing for more than a 3 months is not recommended.
  • To use the bottom of springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
  • To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
  • For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
  • Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.

How to Make Berry Cheesecake

Berry Cheesecake
  • INGREDIENTS FOR THE CRUST:
    • 1-1/2 cups all-purpose flour
    • 1/3 cup granulated sugar
    • 1 teaspoon grated lemon peel
    • 3/4 cup cold unsalted butter
    • 2 large egg yolks
    • 1/2 teaspoon vanilla extract
  • FOR THE FILLING:
    • 5 ( 8 ounce) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1/4 cup half and half cream
    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon grated lemon peel
    • 1/4 teaspoon salt
    • 1/4 teaspoon vanilla extract
    • 2 large eggs, lightly beaten
    • 1 large egg yolk
    • 1 cup crushed fresh strawberries
    • 1 cup crushed fresh blueberries
    • Fresh blueberries and strawberries for topping, optional
  • DIRECTIONS FOR THE CRUST:
    • Preheat oven to 400°.
    • In a large bowl, combine the flour, sugar and lemon peel.
    • Cut in butter until crumbly.
    • Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
    • Press onto the bottom and 3 inches up the sides of a 9-in. springform pan.
    • Place pan on a baking sheet lined with parchment paper.
    • Bake for 12 to 15 minutes or until lightly browned.
    • Cool on a wire rack.
  • DIRECTIONS FOR THE FILLING:
    • Reduce heat to 375°; wrap pan (sides and bottom) with foil.
    • In a large bowl, beat cream cheese and sugar until smooth.
    • Beat in the cream, flour, lemon peel, salt and vanilla.
    • Add eggs and yolk; beat on low speed just until combined.
    • Divide batter in half (about 3 cups each).
    • Fold crushed strawberries and crushed blueberries into half of the batter.
    • Pour onto crust.
    • Top with remaining batter.
    • Place filled springform pan in a large baking pan; put the pan with the cheesecake in the oven.
    • Pour hot water into the pan until it reaches about 2-inches.
    • Bake 1 hour and 15 minutes.
    • Place on a wire rack to cool 1 hour.
    • Cover with foil and refrigerate overnight.
    • Carefully run a knife around the edges of the cheesecake; loosen sides and remove.
    • Decorate the top of the cheesecake with sliced strawberries and whole blueberries.
Berry Cheesecake
I made this cheesecake for a Birthday celebration.  We had the celebration at a restaurant and they were gracious enough to let me store it in their refrigerator until we were ready to serve it.  I call that GREAT customer service.  The people sitting across from us wanted to know where they could find it on the menu.  I got to say I made it!  Then I humbly handed them my business card and instructed them to visit my website and search Berry Cheesecake for the recipe!  I love it when that happens!

How to Slice Cheesecake

Before slicing hold your knife under hot water—this makes slicing a cheesecake a lot easier.

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Berry Cheesecake
Yield: 12 Slices

Berry Cheesecake

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours

When you divide New York Cheesecake batter in half and add crushed blueberries and crushed strawberries you get an amazing Berry Cheesecake! 

Ingredients

For the Crust:

  • 1-1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 teaspoon grated lemon peel
  • 3/4 cup cold unsalted butter
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract

For the Filling:

  • 5 ( 8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup half and half cream
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 large egg yolk
  • 1 cup crushed fresh strawberries
  • 1 cup crushed fresh blueberries
  • Fresh blueberries and strawberries for topping, optional

Instructions

For the Crust:

  1. Preheat oven to 400°.
  2. In a large bowl, combine the flour, sugar and lemon peel.
  3. Cut in butter until crumbly.
  4. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball.
  5. Press onto the bottom and 3 inches up the sides of a 9-in. springform pan.
  6. Place pan on a baking sheet lined with parchment paper.
  7. Bake for 12 to 15 minutes or until lightly browned.
  8. Cool on a wire rack.

For the Filling:

  1. Reduce heat to 375°; wrap pan (sides and bottom) with foil.
  2. In a large bowl, beat cream cheese and sugar until smooth.
  3. Beat in the cream, flour, lemon peel, salt and vanilla.
  4. Add eggs and yolk; beat on low speed just until combined.
  5. Divide batter in half (about 3 cups each).
  6. Fold crushed strawberries and crushed blueberries into half of the batter.
  7. Pour onto crust.
  8. Top with remaining batter.
  9. Place filled springform pan in a large baking pan; put the pan with the cheesecake in the oven.
  10. Pour hot water into the pan until it reaches about 2-inches.
  11. Bake 1 hour and 15 minutes.
  12. Place on a wire rack to cool 1 hour.
  13. Cover with foil and refrigerate overnight.
  14. Carefully run a knife around the edges of the cheesecake; loosen sides and remove.
  15. Decorate the top of the cheesecake with sliced strawberries and whole blueberries.

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Berry Cheesecake

Comments

Berry Cheesecake — 40 Comments

  2. I love that you’ve mixed some of the crushed berries into the batter. That would certainly add some extra freshness to cut through all that decadent cream cheese! Lovely cake, looks delish. Happy to have found your blog thru ftlob.

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  17. Stopping by from Lark’s Country Heart, this is a GREAT recipe! I absolutely love it! Bookmarking to try for our next family get together as my Hubby’s family are cheesecake fanatics!

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  26. Beautiful cheesecake!! I was just gawking at this recipe in my mom’s copy of TOH! I was intimidated by it, but you did SUCH a lovely job! Yummy!

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  27. Oh my goodness. It’s one in the morning, and I should be going to bed, but instead I’m looking at your delicious food and my stomach is grumbling – because, well, there’s NOTHING better than cheesecake!! I (surprisingly!) have all the ingredients for this, and will totally be making it in the morning!

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  28. I was and still am so impressed with this cake that I selected it to be featured today on this week’s edition of Fresh Food Friday! Thank you for sharing such a treat and I hope that you can stop by and pick up the ‘I’ve been featured” button and hopefully add another great recipe post!

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  29. Oh My Goodness! This looks SOO wonderful! Thanks SO much for sharing! I am featuring this today 🙂 I hope you have a wonderful weekend!
    Crystal
    Homemaker in Heels

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  30. My cheesecake did not look as pretty as yours……but who cares it was out of this world fantastic!!!!! I made it just like the recipe. SOOOO many complements, I will be making it again!

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  31. This cheesecake was AMAZING! It didn’t need the fruit. I never imagined using lemon zest in my pie crust, but that little bit made such a difference! I won’t make any crust without lemon zest now 😀 BTW I made this for my hubby’s birthday just for him 🙂 we are both happy with it 🙂 great job!

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  33. Hi! This recipe looks great. I was hoping to get some clarification in the berry amount. The recipe says 1 c. each. Is that measurement before or after they are crushed? I know it might be a silly question but I wanted to make sure.

    Thanks!

    Reply ↓

    • Hi Amy, You will need to add 1 cup of crushed blueberries and 1 cup of crushed strawberries to the cheesecake batter.

      Reply ↓

  34. Could the batter be divided in 3, the do strawberries in 1/3, blueberries in 1/3 and the last 1/3 plain?

    Reply ↓

  35. Is the fruit layer going to be less done than the plain cheesecake layer? Was wondering with the fruit making that layer more runny than the rest.

    Reply ↓

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