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Cheesecake with Berry Sauce Recipe
Cheesecake with Berry Sauce Recipe photo by Taste of Home

Cheesecake with Berry Sauce Recipe

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This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using seasonal berries, it's an excellent dessert any time of year. —Jeanette Volker, Walton, Nebraska
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 1 hour Bake: 50 min. + chilling
MAKES: 16 servings

Ingredients

  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 7 large eggs, lightly beaten
  • TOPPINGS:
  • 1 package (12 ounces) frozen raspberries or blueberries , thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Nutritional Facts

1 slice equals 423 calories, 28 g fat (17 g saturated fat), 180 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove rim from springform pan. Serve cheesecake with sauce and whipped cream. Yield: 16 servings.
Originally published as Cheesecake with Berry Sauce in Country Woman July/August 2006

Nutritional Facts

1 slice equals 423 calories, 28 g fat (17 g saturated fat), 180 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Cheesecake with Berry Sauce

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 30, 2015

"Awesome recipe"

MY REVIEW
Reviewed Jul. 30, 2015

"Quick question: Would this work with fresh berries as well? I've made the cheesecake many times, and it is DIVINE!"

MY REVIEW
Reviewed Jun. 30, 2015

"New favorite cheesecake recipe! Great served with fresh strawberries as well."

MY REVIEW
Reviewed May. 17, 2013

"Absolutely delicious - the raspberry sauce was easy and mouth watering."

MY REVIEW
Reviewed Aug. 16, 2012

"An idea for junetennant: I've had great luck freezing cheesecake. Wrap pieces individually and place in a freezer bag. Another idea would be to make the whole cake and share the excess with your neighbors. They'll love you!"

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