Very Berry Cheesecake Food

VERY, VERY, VERY GOOD CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy. Beat in the eggs, one at a time, until blended. Stir in the heavy cream, cornstarch and vanilla.
• Wrap the bottom of the springform pan with aluminum foil. Line a roasting pan with a damp kitchen towel. Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan. Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

BERRY BLISS NO-BAKE CHEESECAKE

Steps:

• Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Mash 2 cups berries with 1/4 cup sugar in medium bowl. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add mashed berries; beat on low speed just until blended. Gently stir in COOL WHIP; spoon over crust.
• Refrigerate 6 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with remaining berries.

TRIPLE BERRY NO-BAKE CHEESECAKE

Steps:

• In a small bowl, mix cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto bottom and 1 in. up sides of an ungreased 9-in. springform pan. Refrigerate 30 minutes., In a large bowl, beat cream cheese, sugar and lemon juice until smooth. Gradually add cream; beat until stiff peaks form. Transfer to prepared crust. Refrigerate, covered, overnight., In a bowl, gently toss berries with sugar. Let stand 15-30 minutes or until juices are released from berries., With a knife, loosen sides of cheesecake from pan; remove rim. Serve cheesecake with topping.

VERY BERRY CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Combine graham crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Bake 35 to 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Mash half the raspberries with fork in medium bowl. Add blueberries, remaining raspberries and remaining sugar; mix lightly. Serve spooned over cheesecake.

VERY BERRY CHEESECAKE

Steps:

• Filling:
• 1. Preheat over to 350°F.
• 2. Combine cream cheese, sugar, egg, vanilla and milk. Blend until smooth.
• 3. Pour blended pie filling into prepared crust and bake for 20 minutes.
• 4. Let cool in refrigerator for 20 minutes.
• Fruit Glaze:.
• Yields: 1 1/4 cup glaze.
• 1. Blend the sugar, Agar, and tapioca together.
• 2. Add the water or fruit juice until blended.
• 3. Stirring constantly, over medium heat, bring to a boil.
• 4. Reduce heat to a simmer and continue cooking for 1 minute.
• 5. Cool slightly (about 1 minute).
• 6. Spoon glaze over berries and gently toss to coat (may have glaze to spare).
• 7. Spoon coated berries on top of the prepared pie.
• 8. Refrigerate 2-3 hour before eating. Pie is best eaten the same day.
• Feel free to use other fruit too - like peaches or cherries. If using apples or pears, pre-cook them first before adding the glaze.
• *TIP Dairy-free option: use 1 (8 oz.) package of Tofutti's Better Than Cream Cheese (plain non-hydrogenated) (contains soy) in place of cream cheese.