With a Grateful Prayer and a Thankful Heart: Mixed Berry Cheesecake

Sunday, August 29, 2010

Mixed Berry Cheesecake

I've made this cheesecake many times because it is often requested.  It looks spectacular and tastes amazing!

Mixed Berry Cheesecake
Ina Garten


For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted 
 For the filling:

  • 2 1/2 pounds cream cheese, at room temperature (I have substituted Neufch√Ętel to reduce fat and calories with good results). 
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons
  • 1 1/2 teaspoons pure vanilla extract 
 For the topping:

  • 1 cup red jelly (not jam) such as currant, raspberry, or strawberry
  • 1/2 pint sliced strawberries
  • 1/2 pint fresh raspberries
  • 1/2 pint fresh blueberries


Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Here is the way my daughter, Jill served this cheesecake during our last visit.  Instead of a berry topping, she spread a layer of peanut butter, some hot fudge topping and chopped Snicker's candy bars.  It was heavenly! 


Dishesdone said...

Love your mosaics! That cake is to die for! Gorgeous! Can't wait for the book, too! I have it on pre-order! Soon, very soon!

eileeninmd said...

Your cheesecake looks delicious. Thanks for sharing the recipe. I love watching the Food Network.

EG Wow said...

WoW! That sure looks good!

Mildred said...

That looks so good. Thanks for all the great photos and for letting me know about her new book! Have a wonderful week!

Bernie said...

What a great idea for mosaics ... just loved it! Delicious looking cheesecake.

Snap said...

Oh, YUM!!!!! I've had a sweet tooth all day and you aren't helping!!!! I'm a big Garten fan, too.

Gardening in a Sandbox said...

Oh gosh I can feel my waistband expanding just looking at it. Oh so delicious.

Laurie said...

This looks like the perfect dessert for our next Sunday's family dinner (and perhaps a walk after!). I love how you made the illustrations in a mosaic; perhaps it should be used in Ina's next cookbook!
Blessings to you,
P.S. I will be using low fat cream cheese, too!

Traci said...

Your mosaics are so lovely & delicious looking, that I actually thought about cooking something for a second...thankfully the thought went away as fast as it came!

crochet lady said...

My that sounds wonderful, and your prentation with all your labeled pictures is fantastic!

Bobbi said...

Hi, yummmmm! I love the Food Network also. That looks great! I also loved your photos and mosaic. Hope you have a beautiful new week.

Lana G! said...

My goodness that looks divine! Thank you!

NanaDiana said...

Okay- I want to just crawl in the pan and lay on that! I should check these posts earlier in the day because now it headed towards midnight and I feel like eating something sweet. Naughty girl tempting me at this hour!

Thanks for the recipe..it looks absolutely beautiful and yummy! Diana

Susan said...

OMG! I want to run upstairs and eat the refrigerator. Honestly, LDH, if I could ram my fork into the computer screen to take a huge bite of that luscious looking cheesecake, I would. Ohhhhhhhh. Decadent, deadly yum yum. Susan

GrandmaK said...

Oh this is a wonderful post!!! Looks scrumptious!!!! Well,done! Cathy

Mary said...

Oh Lordy, my mouth is watering and it's only 8:00 am! That looks divine! Thanks for sharing at MM. :)

The 3 Sisters said...

We are way behind you with Ina episodes and her book-I can't wait to get it if this recipe is anything to go by! Thanks for your excellent tips too.

Best wishes and happy week,

The Urban Cowboy said...

Looks yummy! Don't think I'll be making it though, so I better find someone who could.

Diana said...

beautiful mosiac! That looks divinely decandent! I will have to try the recipe for sure. Thanks for sharing. ~Diana

Dayle said...

Girl, you need your own show on Food Network. Maybe you could be the Next Food Network Star!! :)

Linda said...

I am sitting here drooling on the keyboard!!I love Inna's recipes too...she one of my favorites....your photos of the process were fabulous!!

Daisy said...

I'm in love with your food photography!!!

Ann said...

I just love the way you did this post. The finished cheesecake looks sinfully good. I've never tried to make a cheesecake from scratch before. I'm a bit of a lazy baker...lol

Regina said...

Wow LDH. Fabulous and yummy.
Thank you for sharing.
Have a wonderful week.

Kathleen said...

That looks fabulous! So creamy! I have to catch up on your posts!

bj said...


bj said...

ummmm...this looks amazing.
Shoot, I am linking up to follow so maybe I won't miss any of these awesome recipes..:)

Lori E said...

Ina rocks. Love her cook books.

gnee @ Singing With Birds said...

Ooooh my, I'm so glad this lovely cheesecake it at your house! I would gobble it up and then say, "how easy was that!" Your photos are amazing as always. Have a great holiday and take little bites of this one for me!!!!

Olga said...

The cake looks fantastic. Great photography.

Happier Than a Pig in Mud said...

Oh my, this looks fab!!! Wish I had a piece right now! I also need to get on-board with what the BFB are making currently-so fun:@)

Haden News said...

Your cheesecake looks fantastic!! Great job, I did Ina's other two recipes with the Barefoot Bloggers. With only the two of us and I want to loose 5 pounds, cheesecake was not a good idea!! But it sure looks good :)

ButterYum said...

I'm in serious trouble after seeing your amazing photos, especially the opening shot. It's stunning! I love Ina and can't wait for her new book too. I've got all of them to date, so you know I'll have to get the new one too.

Happy FF.


Gail @ Faithfulness Farm said...

What a BEAUTIFUL post...I LOVE cheesecake and all-things berries. You did a fabulous job with this recipe :)


Sophia said...

I've seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is this Pure Pumpkin Cheesecake. What do you think? Happy Baking!

Emily and Jaime at Everyday Art said...

Sigh, I love Ina. I was looking for a glazed-berry topping for my cheesecake, and yours looks fabulous--that's what I'll be making tomorrow for my hubby's bday cheesecake. Thanks for sharing. Looks like you have many wonderful recipes here! I'm glad I found you.


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