Cristina's Big Bowl of Love
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Cheesecake with Fresh Berries
Preheat the oven to 325 F.
To make the crust, in a medium-size bowl stir together the graham cracker crumbs, sugar, cinnamon, and butter until moistened. Using your hands, press the crumbs into the bottom of a 10-inch by 3-inch springform pan. Bake for 15 minutes, and cool completely.
To make the filling, in a mixer using the paddle attachments, mix the cream cheese for two minutes, stopping twice to scrape down the sides of the bowl. Add 1 cup of sugar in an even stream, and mix for 2 more minutes, until light and fluffy. Remember to stop at least twice to scrape down the sides of the bowl. Add the eggs one at a time, processing after each addition to incorporate thoroughly, and scrape down the bowl each time. Add the 1/2 cup of sour cream, lemon juice, and vanilla. Process until well blended. Scrape down the sides of the bowl. Pour the filling into the crust, and spread evenly in the pan. Lift the pan and tap it on the counter several times to release any bubbles in the batter. Bake for 1 hour, or until the top is set. Use a toothpick; if it comes out clean, the cake is done. If it still wiggles in the middle, you need to bake it more. Do not overbake.
While the cheesecake is baking, combine the 1 1/4 cups sour cream and 3 tablespoons sugar. Spread this mixture over the cheesecake immediately after removing it from the oven. Return the cake to the oven for 5 minutes to set. Cool completely on a wire rack, then cover with aluminum foil and freeze overnight.
Take the cheesecake out of freezer the morning you are going to serve it. After 1 hour, release and remove the pan sides. Top with berries and serve.
This recipe is featured in Cristina's new cookbook, Cristina Ferrare's Big Bowl of Love.
Click here to get the book!
Photo reprinted with permission from Cristina Ferrare's Big Bowl of Love copyright 2011 by Cristina Ferrare, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Todd Porter and Diane Cu.
Published on March 31, 2011