Cheesecake with Berries

It’s daddy’s birthday and of course he requested a cheesecake again! This time I wanted to try a different recipe from a book that a dear friend gave to me, Cheesecake with Berries. Cheesecake for me is one of the easiest desserts, you just need to follow few important rules for example: all the ingredients must be at room temperature, eggs especially room temperature and when it’s time to add them to the cream add them one at the time mixing for a minute for each egg. If you do this operation properly your cheesecake won’t crack in the middle! If it does crack don’t worries about it just cover it with a decorative topping, it will taste delicious.

I really hope you like this recipe like we did; daddy was very impress especially because our daughter Isabella helped me to make it with lots of love.

Cheesecake with Berries Recipe

Servings: 4-6

Ingredients

For the crust:

• 1 ½ cup cookies crumbs
• 3 tablespoon butter melted

Filling:

• 3 package of cream cheese room temperature {250 grams each pachage}
• 1 cup sour cream
• 1 cup sugar
• 3 eggs
• 2 yolks
• ¼ cup flour
• 2 ½ tablespoon lemon juice
• 1 tablespoon vanilla
• A sprinkle of love

Berries sauce:

• 500ml berries fresh or frozen
• 3 tablespoon of sugar
• 2 tablespoon water
• Juice of half lemon
• A sprinkle of salt

Method

For the crust: in a bowl mix cookies crumbs and melted butter. Press into bottom of cheesecake pan and freeze it for 30 minutes at least. I highly suggest a 9-inch (23 cm) cheesecake pan; I cover it with parchment paper so it doesn’t stick.

For the filling: in a mixing bowl (I used my kitchen aid with paddle attachment) beat the cream cheese, sour cream and the sugar for a few minutes on a medium speed. Add the eggs now one at the time. Every time you add the egg mix very well for a minute. Put the flour, the vanilla and the lemon juice.

Pour the yummy batter over the cookies crust and bake it on a preheat oven 350 for 55 minutes until the top is light brown and the middle start to jiggle a bit. Let it cool down for an hour and then refrigerate for at least 4/5 hours.

For the berries sauce: put the berries in a pan, add the water and the sugar and let it boil mixing once a while. Add a pinch of salt and the lemon juice and let it simmer for 10 minutes, squishing the berries with a fork.

When it’s ready you can use it like that or like I did, pour everything in a blender!

You have now the option to pour over to the cheesecake or, like I did, put it in a small bowl and serve it on a side of your cheesecake.