Cherry Berry Cheesecake Food

MIXED BERRY CHEESECAKE

Steps:

• 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.

BERRY CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray.
• MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
• BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
• STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
• BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.

BERRY BLISS CHEESECAKE

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

CHERRY-BERRY COULIS

Steps:

• Combine frozen fruit, sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil.
• Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds.
• Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.

BERRY MINI CHEESECAKES

Steps:

• Preheat oven to 350°. In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 18 paper-lined miniature muffin cups. In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake 12-14 minutes or until centers are set. Cool 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate at least 1 hour. , To serve, remove paper liners; top cheesecakes with raspberries.

CHERRY GLAZED CHEESECAKE

Steps:

• Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside.
• Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40.
• Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours.
• Prepare glaze by mixing well sugar and cornstarch in saucepan.
• Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring.
• Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.

BLUEBERRY OR CHERRY CHEESECAKE

Steps:

• Mix together crust ingredients.
• Press into 9" x 13" pan, and bake for 7 minutes at 350F, and cool.
• Mix together the filling ingredients until smooth.
• Pour on top of crust.
• FREEZE for about 30 minutes.
• While in the freezer, whip up the whipping cream (or frozen whipped topping).
• When cake comes out of the freezer, spread the top with the can of pie filling, making sure it is evenly distributed.
• Top with whipping cream, making sure the cake is fully covered with a nice layer.
• Freeze for another 30 minutes.
• Remove from the freezer and refrigerate until serving.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

CHEESECAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 325°F. Butter bottom and sides of 9-inch-diameter springform pan. Place cracker crumbs in pan. Rotate pan to coat bottom and sides. Blend cheese in processor until creamy. Add sugar and butter and process until smooth. Add eggs 1 at a time, processing until blended after each addition. Add sour cream, vanilla, cornstarch and lemon peel; process until smooth.
• Pour cheese mixture into graham cracker-lined pan. Bake cheesecake until filling is set, about 1 hour 10 minutes. Transfer to rack and cool completely. Chill 4 hours. (Can be prepared 1 day ahead. Cover; keep chilled.)
• Cut around sides of pan to loosen cheesecake. Remove pan sides. Arrange berries over top of cheesecake. Sift powdered sugar over.

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

CHEESECAKE WITH BERRY SAUCE

Steps:

• Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.

RED BERRY CHEESECAKE

Steps:

• Preheat oven to 350°F. Spread 1 tablespoon butter evenly over bottom of 9-inch-diameter springform pan. Sprinkle with graham cracker crumbs. Beat cream cheese in large bowl until smooth. Add 1 cup sugar and 1 teaspoon vanilla and beat until well blended. Using electric mixer fitted with clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Gently fold beaten white into cheese mixture in 3 additions. Pour batter into pan.
• Bake cheesecake until filling is puffed and cracks begin to form around edges, about 35 minutes. Combine sour cream, remaining 1/4 cup sugar and remaining 1/2 teaspoon vanilla extract in small bowl and stir until well blended. Pour mixture over filling. Using spatula, spread sour cream mixture evenly over cheesecake to cover completely.
• Bake cheesecake 5 minute longer. Transfer pan to rack. Cool completely. Cover and refrigerate overnight. (Can be prepared 1 day ahead. Keep refrigerated.)
• Cut around cake to loosen; remove pan sides. Garnish with some berries. Cut into wedges and serve with remaining berries.