In my early baking days, springform pans and cheesecakes conjured up the notions of complication and failure. Boy, was I surprised to learn how easy cheesecakes were to make! Was everyone a showstopper? Absolutely not.
Sometimes, I have a crack in the top but once you put the filling on, that crack simply disappears. There are things you can do to try to prevent cracking such as placing a pan of water on the bottom rack. I like just selecting a delectable topping that will cover all defects. After all, it does not affect the taste.
The basic ingredient is cream cheese. Along with sugar, eggs and a couple of other ingredients, anyone can make a delightful, rich filling. The crust is usually graham cracker crumbs and butter pressed into the bottom of the pan.
Toppings can be your choice. Anything from chocolate, caramel, pecan, berries, sourcream..the list goes on. For this one, I used a simple strawberry jelly. I heated it until it became a little runny. I had raspberries, blueberries, and strawberries so I just added to the jelly and poured over the cheesecake. How scrumptious.
If you have never tried making cheesecakes now is the time!
EASY CHEESECAKE WITH BERRY TOPPING
Basic creamy cheesecake with a berry topping
Ingredients
- 4 packages Philadelphia cream cheese 8 oz, room temperature
- 1 1/2 cups sugar
- 5 large eggs, room temperature
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla
- 1 tablespoon lemon zest
Crust
- 1 1/2 cups Keebler Graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons butter, melted
Topping
- 1 1/2cup Strawberry Jelly
- 1 1/2 cups chopped fresh strawberries, blueberries and raspberries
Instructions
Crust
Preheat oven to 350 degrees. Prepare a 9-inch springform pan by locking side clamp and spraying bottom and sides with nonstick spray.
In a bowl, pour crumbs and sugar. Stir well to combine. Add melted butter and ensure all crumbs are moistened. Press in the bottom of the springform pan. Also press crumbs so that some crust will come up the sides of the springform pan.
Bake 8 minutes. Remove from oven and cool completely.
FILLING
Preheat oven to 450 degrees.
Beat cream cheese until completely smooth. Add sugar and beat until fluffy, about 4 minutes.
Add eggs, one at a time and beat until the yellow disappears.
Add sour cream, zest, and vanilla and beat just until combined.
Bake at 450 degrees for 15 minutes. Lower temperature to 225 degrees and continue to bake 1 hour and 15 minutes.
Turn oven .off. Open the oven door. Leave in the open oven for 30 minutes. Remove and completely cool for about 2 hours. Wrap with clear plastic wrap and refrigerate.
TOPPING
Heat jelly until it becomes warm and a bit runnier. Toss in the berries. Pour over the cheesecake.
Notes
TIPS: All ingredients at room temperature. On the bottom shelf I fill two cake pans half full of water and leave them in while the cheesecake is baking to help alleviate cracks. It puts moisture in the air. Use a timer. Never open the oven to look. Use your oven light for that.
Cake is my happy place.
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This looks so good—will try to make it for a Bunko night!
Let me know how you like it.