It’s great when there is a great selection of fresh berries at very reasonable prices this time of the year! I had some strawberries, blueberries and raspberries in the fridge, so I thought that I will create a recipe, combining the basics of making a coffee cake and cheesecake and add the berries. The result was better than I thought. Yes – I do have to admit that there are times I “create” recipes and the results are…. well – not so good. But this one is an exception – very moist and deliciously tasty. Try it – you will love it!
Baked Triple Berry Cheesecake
Ingredients:
Batter:
- 1-1/2 cups of flour
- 2 envelopes of Fleishman’s RapidRise yeast
- ½ cup of sugar
- 2/3 cup of milk (very warm – 120F)
- ¼ cup of butter, melted
- 1 egg
Berry Sauce:
- 1 cup of blueberries
- 1 cup of strawberries (cut into smaller pieces)
- 1 cup of raspberries
- 1 tablespoon of corn starch
- 2 tablespoons of cold water
- 1/2 teaspoon of almond extract
Cheesecake mix:
- 1 package (8 oz.) of cream cheese, softened
- ½ cup of sugar
- 1 tablespoon of corn starch
- ½ teaspoon of pure vanilla extract
- 1 egg
 Directions:
Prepare your berries – cleaning and washing them gently and cutting strawberries into smaller pieces
Mix all batter ingredients together in a medium bowl. Let mixture rest while preparing the sauce and cheesecake mix.
To make sauce, mix berries together gently with all other sauce ingredients in a cooking pan. Bring to boil and cook for couple of minutes, until sauce thickens.
To make cheesecake mix, combine all recipe ingredients and mix with electric mixer until smooth
Transfer batter into baking pan that you sprayed with non-stick cooking or baking spray
Top the batter with dollops of cheesecake mixture and berry sauce. Swirl mixture together using butter knife
Bake at 350F for 40-45 minutes or until the cheesecake is set.
Serve this cheesecake warm with French Vanilla ice cream and you will have a hit for sure!
Hope you will enjoy this delicious cheesecake recipe – please send me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!
