mixed berry cheesecake with shortbread crust

How To Make mixed berry cheesecake with shortbread crust

• 1

  Preaheat oven to 350. Mix cream cheese, sugar, vanilla until smooth.
• 2

  Add eggs one at a time and mix after each egg as added...batter should be smooth
• 3

  In a medium bowl mash your berries together until slightly smooth
• 4

  Add berries and preserves to a small sauce pan and heat until smooth...the consistency will be like really soft jello. Set aside
• 5

  To prepare cookie crust: Mix all dry ingredients Cut butter into dry ingredients until pea sized balls form
• 6

  SKIP THIS STEP IF USING PREMADE CRUST
• 7

  Form dough and press into you pie plate Bake at 350 for 8-10 minutes or until golden brown Cool about 10 minutes
• 8

  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.
• 9

  Use a fork or knife to create a swirl pattern in your cheesecake batter
• 10

  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
• 11

  Cool about 1 hour on a wire rack
• 12

  Cool 2 hours or more (I do overnight) in a refrigerator...cheesecake can be covered loosely with wax paper or a cake cover
• 13

  ENJOY!
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