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Cheesecake with Berry Sauce

 Cheesecake with Berry Sauce
It is a family tradition to make this for our Christmas dinner. And when my daughter was away from home, I made this for her birthday—I shipped it with candles on dry ice. —Jeanette Volker, Walton, Nebraska
16 ServingsPrep: 1 hour Bake: 50 min. + chilling

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 eggs, lightly beaten
  • SAUCE/TOPPING:
  • 1 package (12 ounces) frozen unsweetened blueberries or raspberries, thawed
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Place a greased 10-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine cracker crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 in. up the sides of prepared pan. Place
  • on a baking sheet. Bake at 350° for 5-8 minutes. Cool on a wire

2 of 2

Cheesecake with Berry Sauce (continued)

Directions (continued)

  • rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the sour cream, heavy cream and vanilla. Add eggs; beat on low speed
  • just until combined. Pour into crust. Place springform pan in a
  • large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 350° for 50-60 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides
  • of pan.
  • For sauce, place raspberries and sugar in a food processor; cover and
  • process until blended. For topping, in a small bowl, beat heavy
  • cream until it begins to thicken. Add confectioners' sugar and
  • vanilla; beat until soft peaks form. Serve cheesecake with raspberry
  • sauce and topping. Yield: 16 servings.
Nutritional Facts: 1 serving (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.