Very Berry Cheesecake

A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don’t want to use alcohol, you may substitute orange juice.

Great recipe. I put the berries in a blender with some sugar then swirled it into the filling. Came out wonderful!

I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering and is so popular with family and friends that it is requested often. The texture is amazingly silky and light!

Fluffy creamy & delicious! This cheesecake – made with blueberries orange juice & the syrup from a jar of meraschino cherries (instead of the brandy) was the most perfect cheesecake I have made yet!Recipe By:JJOHN32“A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don’t want to use alcohol, you may substitute orange juice.”

Ingredients

40 vanilla wafers, crushed

6 tablespoons butter, melted

2 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 cup cottage cheese, creamed

1/4 cup cherry brandy

3 eggs

3 1/2 cups fresh blackberries

1 tablespoon cherry brandy

1 tablespoon white sugar

Directions

In a medium bowl, stir together vanilla wafer crumbs and butter. Press the mixture into the bottom and 1 3/4 inch up the sides of an 8 inch springform pan. Set aside.

In a large bowl, stir together cream cheese, 3/4 cup sugar, flour, and vanilla. Beat with an electric mixer on low speed until smooth. Set aside. Place cottage cheese in a blender or food processor. Blend until smooth. Stir into cream cheese mixture. Stir in the 1/4 cup cherry brandy. Beat in eggs on low speed just till combined. You do not want do incorporate too much air into the batter.

Preheat the oven to 375 degrees F (190 degrees C). Pour half of the cheese mixture into the crust-lined pan. Spread 1 cup of the fruit on top. Top with remaining cheese mixture and 1/2 cup of the fruit. Place in a shallow baking pan in the preheated oven.

Bake for 40 to 45 minutes or till center appears nearly set when shaken. Cool on a wire rack for 15 minutes. Loosen sides. Cool completely on wire rack. Cover and chill for at least 4 hours, or until ready to serve.

For topping, in a medium bowl combine remaining 2 cups fruit, 1 tablespoon cherry brandy, and 1 tablespoon sugar. Cover and chill for up to 2 hours. To serve, cut cheesecake into wedges. Top each serving with fruit topping.

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