Mixed Berry Cheesecake with Shortbread Crust
By
Careema Bell
@ccbell02
1
★★★★★ 1 vote5
Ingredients
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CHEESECAKE BATTER
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28 ounce packages cream cheese softened
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4eggs
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1/2 cbrown sugar, firmly packed (add more if you prefer)
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1 1/2 Tbsplemon juice, fresh
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2 tspvanilla
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MIXED BERRY SWIRL
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1/2 cstrawberries, fresh chopped
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1/4 cblueberries, fresh
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1/2 cstrawberry preserves
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SHORTBREAD CRUST
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1 stickunsalted butter room temp
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1/4 cpowdered sugar
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1/2 tspvanilla
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3/4 cflour
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1 1/2 Tbspcornstarch
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1/4 tspsalt
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YOU MAY ALSO USE A PREMADE SHORTBREAD CRUST...THE PICTURE SHOWN HAS ONE MADE BY KEEBLER
How to Make Mixed Berry Cheesecake with Shortbread Crust
- Preaheat oven to 350. Mix cream cheese, sugar, vanilla until smooth.
- Add eggs one at a time and mix after each egg as added...batter should be smooth
- In a medium bowl mash your berries together until slightly smooth
- Add berries and preserves to a small sauce pan and heat until smooth...the consistency will be like really soft jello. Set aside
- To prepare cookie crust:
Mix all dry ingredients
Cut butter into dry ingredients until pea sized balls form - SKIP THIS STEP IF USING PREMADE CRUST
- Form dough and press into you pie plate
Bake at 350 for 8-10 minutes or until golden brown
Cool about 10 minutes - Pour batter into cookie crust. Add berry topping by spoonfuls in different sizes (i.e. quarter sixe, dime size, etc.). You may need to give the berries a quick stir.
- Use a fork or knife to create a swirl pattern in your cheesecake batter
- Bake at 350 for 40-50 minutes
Cheesecake should be golden around the edges and a fork test should be done on the cheesecake that is about 1 inch inside the crust (clean fork=done)
Crust will be a deep brown resembling graham cracker - Cool about 1 hour on a wire rack
- Cool 2 hours or more (I do overnight) in a refrigerator...cheesecake can be covered loosely with wax paper or a cake cover
- ENJOY!