mixed berry cheesecake with shortbread crust

★★★★★ 1 Review
ccbell02 avatar
By Careema Bell
from Pittsburgh, PA

My husband and I both love cheesecake. I'm always trying to create new and different ways to punch up my standard recipe. This is one of several versions. Enjoy!

★★★★★ 1 Review
serves 8 (or 2 cheesecake lovers!)
prep time 20 Min
cook time 50 Min

Ingredients For mixed berry cheesecake with shortbread crust

  • CHEESECAKE BATTER
  • 2
    8 ounce packages cream cheese softened
  • 4
    eggs
  • 1/2 c
    brown sugar, firmly packed (add more if you prefer)
  • 1 1/2 Tbsp
    lemon juice, fresh
  • 2 tsp
    vanilla
  • MIXED BERRY SWIRL
  • 1/2 c
    strawberries, fresh chopped
  • 1/4 c
    blueberries, fresh
  • 1/2 c
    strawberry preserves
  • SHORTBREAD CRUST
  • 1 stick
    unsalted butter room temp
  • 1/4 c
    powdered sugar
  • 1/2 tsp
    vanilla
  • 3/4 c
    flour
  • 1 1/2 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 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

  • 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!

Categories & Tags for Mixed Berry Cheesecake with Shortbread Crust:

ADVERTISEMENT
ADVERTISEMENT