Last year I had seen a special on the food network that featured Ina Garten’s Mixed Berry Cheesecake. Ever since I saw that, I’ve always wanted to make that yummy looking cheesecake. So for thanksgiving this year, I decided to go for it. My family isn’t big on pumpkin pie so I didn’t bother with any desserts that had pumpkin in it. I thought this cheesecake would be perfect because they all love cheesecake.
This cheesecake was delicious! My hubby and father in law couldn’t get enough of it! The texture of this cheesecake is a lot lighter than most cheesecakes I’ve made. I really love the texture, it was light and fluffy and didn’t feel like you were just eating a block of cream cheese. Although it is a bit more work, it is so worth it!
I love Ina Garten. She’s one of my favorite chefs on the food network. So far, all of her recipes that I have tried have always turned out great. You really should give this a try!
For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
- 2 1/2 pounds cream cheese, at room temperature
- 1 1/2 cups sugar
- 5 whole extra-large eggs, at room temperature
- 2 extra-large egg yolks, at room temperature
- 1/4 cup sour cream
- 1 tablespoon grated lemon zest (2 lemons)
- 1 1/2 teaspoons pure vanilla extract
For the topping:
- 1 cup red jelly (not jam) such as currant, raspberry, or strawberry (I used strawberry)
- 1/2 pint sliced strawberries
- 1/2 pint fresh raspberries
- 1/2 pint fresh blueberries
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.