Description
Indulge in the luscious flavors of summer with this exquisite Summer Berry Cheesecake. A creamy, decadent cheesecake topped with a vibrant assortment of fresh berries and a sweet fruit jam.
Ingredients
Units
Scale
FOR THE CRUST
- 1 1/2 cups graham cracker crumbs or 22 whole biscuits, broken down to crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoon white sugar
FOR THE FILLING
- 3 8 oz/226g packages original cream cheese not spreadable
- 3/4 cup white sugar
- 4 large eggs
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup full-fat sour cream
FOR THE TOPPING
- 1 small jar of any fruit jam or jelly
- 4 cups fresh, mixed berries, washed and dried
Instructions
- FOR THE CRUST – Preheat oven to 350°F. Combine graham crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes.
- FOR THE FILLING – Mix cream cheese and sugar, add eggs one at a time, then vanilla and sour cream. Pour into pan and bake in a water bath.
- TOPPING – Warm jam, pour over cake, and top with fresh berries.
Notes
- Cheesecake will keep in the fridge for one week, covered.
- The cake can be wrapped and frozen, without the jam and berries, for 3 months. Consider making two smaller cakes for storage.
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 22g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 135mg
