Ingrédients pour Blueberry Raspberry And Blackberry Cheesecake
- Graham Cracker Crumbs
- White Sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- Cornstarch
- 4 large eggs
- Egg Yolk
- Whipping Cream
- 1 teaspoon vanilla extract
- Lemon
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Blackberry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Blueberry Raspberry And Blackberry Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Blueberry Raspberry And Blackberry Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in the sour cream.
- In a separate bowl, gently mix together blueberries, raspberries, and blackberries.
- Spoon half of the berry mixture over the cooled crust.
- Pour the cheesecake batter over the berries.
- Top with the remaining berry mixture, swirling gently.
- Bake for 70 minutes, or until the center is just set.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Remove the sides of the springform pan before serving. Garnish with fresh berries if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
87g
Fat
85g
Carbs
9g
