This cheesecake is as delicious as it is beautiful! My friend Nusheen makes this cake for friends and family. I had a taste of it last summer, and it is really worth all of the calories! The berry topping is also divine! Nusheen actually undercooks the cheesecake slightly, as she wrote in her directions, bake until the center still quivers slightly about 1 hour and 10 minutes. This gives the the cheesecake a light and velvety texture. So good!My family really loves cheesecakes, so I m always on the lookout for tried and true recipes. When my friend mentioned the other day that she made this for her son’s birthday, I said, “Oh send me me the recipe and snap a picture!” One of the reasons I bake cheesecakes, besides that it is one of the most requested special occasion desserts from my family, is that I always swap out the sugar and replace it with Splenda. This makes the dessert a lower glycemic treat. Making it a bit healthier choice for my husband.
Thank you, Nusheen, for sharing your recipe with my readers and me! When you try this recipe, be sure to share your experience in the comment area. I’d love to hear from you!
Nusheen’s Triple Berry Cheesecake
2 C graham cracker crumbs
1/4 C melted butter
1/2 C unsalted butter, melted and cooledFilling
2 lb Cream Cheese room temp
1 C sugar
2 tbs fresh lemon juice
2 tsp vanilla extract
4 large eggs room temp
Topping
1.5 C sour cream
3 tbs sugar
1/3 C seedless raspberry preserves
1/2 C raspberries
1/2 C blueberries
1/2 C strawberries
DIRECTIONS:
Preheat oven to 350
Mix the graham crackers, butter and sugar and press into a springform pan 9inches in diameter. Bake for 10 minutes
In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract using an electric mixer on medium speed. Add eggs one at a time until well combined. Poor in the cooled crust. Bake until the center still quivers slightly about 1 hour and 10 minutes.
While the cheesecake is baking, whisk the sour cream and sugar. Spread on top of the cheesecake when it is done and bake for another 5 minutes. After cooling, refridgerate up to 2 days.
The next day in a large pan over medium heat melt the preserves, then add all the berries and toss and coat. Add the fruit topping and refrigerate for at least 30 minutes.
Adapted from Williams Sonoma
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