Summer Berry Cheesecake - Guide Recipe
The last time I looked at the date was March 6th , and then I blinked and it was nearly the Cinco de Mayo.
Wait….what? How? Did you..? This just doesnt….
I’m at a loss.
Where. did. April. go?
Time is getting a little out of hand these days. When did my friends start having babies?
When did I start paying bills and owning a house and stop taking naps?
Sorry , I get a little carried away.
Is it too early to think about Summer and Summer food ?! Are you seeing red , white and blue? Me too! If you ask me , it’s perfect timing to start planning Summer barbecues and picnics and collecting recipes for Summer holiday baking , too.
Ingredients;
CRUST:
- 3/4 cup salted butter , at room temperature , cubed
- 1/3 cup sugar
- 1 teaspoon lemon zest
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- FILLING:
- 5 packages (8 oz) cream cheese , softened
- 1 cup sugar
- 1/4 cup half-and-half cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 2 eggs
- 1 egg yolk
- 1 cup strawberries , crushed
- 1 cup blueberries , crushed
- Fresh mixed berries for decoration
Instructions;
- Preheat oven to 400 F. Lightly butter , or spray with a non stick vegetable spray , an 9 inch springform pan.
- In your food processor ( or bowl of a stand mixer fitted with the paddle attachment) place the butter , sugar , lemon zest , egg yolks , vanilla and process to combine. Add the flour and pulse until the pastry starts to come together and form clumps.
- Transfer the pastry to the prepared pan and , using your fingertips , evenly press the pastry onto the bottom and up (2-3 inch) the sides of the pan.
- Bake 12-15 minutes or until golden brown. Set aside to cool.
- Reduce heat to 325 F. Wrap pan (sides and bottom) with foil.
- In a large mixer-bowl or bowl , beat the cream cheese until it is smooth and there are no lumps. Add the sugar , cream , eggs , egg yolk , flour , lemon zest and vanilla to the bowl and beat on medium-low speed until combined and creamy.
- Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter.
- Place pan in a roasting pan large enough to prevent the sides from touching. Bring a few cups of water to a boil and pour into the roasting pan , being careful not to splash any water onto the cheesecake. Fill the pan to reach halfway up the sides of the springform pan.
- Bake at 325 F for 1 hour and 45-55 minutes.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly for 1 hour.
- Dry the bottom of the pan , cover with foil and refrigerate overnight.
- Carefully run a knife around the edges of the cheesecake , loosen sides and remove.
- Garnish with sliced fresh strawberries and blueberries
sugarapron.com
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