Looking for a pretty and tasty dessert recipe? Look no further! This berry cheesecake recipe is sure to impress. With velvety cream cheese, fresh berries and a classic graham crumb crust, this is a winning cheesecake recipe!
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups graham crumbs
1/3 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup plus 1 Tbsp. sugar, divided
1 Tbsp. vanilla
1 cup raspberries, divided
1 cup blueberries
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How do I make it ?
Heat oven to 350ºF.
Mix graham crumbs and butter; press onto bottom and 1-inch up sides of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Bake 35 to 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Meanwhile, mash half the raspberries with a fork in medium bowl. Add remaining raspberries, blueberries and remaining sugar; toss to combine. Serve over cheesecake.
Kraft Kitchen Tips!
Try the fruit topping with strawberries and peaches for a colourful twist!
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 9 g
Cholesterol 85 mg
Sodium 250 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 16 g
Protein 5 g
16 servings, 1 piece (86 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.