For the first time in 1,000 years, I’m actually not the one prepping for a large Holiday Dinner. We actually accepted an invitation instead of extending one to 30 something people, lol. Of course, me being as obsessed with food as I am, my hostess gift will not come in the form of pretty, delicate Holiday related shaped Soaps, I will come bearing the gift of Velvety Creaminess…a Festive Glazed Berry Cheesecake.
Cheesecake, Christmas Triple Berry
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
For the Crust:
- 1½ c crushed Cookies (Graham, Gingersnaps, Amaretti, etc)
- 6 tb melted Butter
- 2 ts Sugar
- ¼ ts Nutmeg
For the Cheesecake:
- 4 Blocks (8 oz ea) Cream Cheese
- 1 c Sugar (add an addition ½ c if you like your Cheesecakes to be very sweet. I think with the topping, 1 c inside the cake itself is nice).
- 4 Eggs
- Zest of 1 or 2 Lemons (Meyer Lemons would be so divine)!
- Good Vanilla Extract
- 2 tb Flour
For the Berry Good Topping
- ½ c or 1 c seedless Berry Jelly (any flavor really will do but keep it in the Berry Family and Preserves/Jam diluted with a couple ts of water work in a pinch)
- 16 oz (2 c of Berries) Fresh is best if it’s not too expensive.
- ½ c Jelly for the look of the very first still picture featured above OR
- 1 c Jelly for a thick, generous layer as shown in the video
Instructions
- The first things you want to do: preheat your oven to 350 and wrap your springform pan in foil.
- For the Crust, combine everything together and press it onto the bottom of your pan and bake at 350 for about 10 min.
- For the filling, take your softened Cream Cheese and break it up.
- Slowly add your Sugar (remember to not over mix. You don’t want to incorporate too much air)
- Crack in one Egg at at time, blending in quick spurts between each addition.
- Blend in your Lemon Zest and Vanilla.
- Lastly, sprinkle in your Flour and blend again.
- Bake the Cheesecake at 350 for 1 hour.
- For the Topping, heat up your Jelly and toss and coat your Berries. Spoon this over your Cheesecake.
- Chill your Cheesecake overnight.
Notes
-Make sure you don’t overbeat…the mixture doesn’t have to look like Milk. A trace of lumps are good. This is a good rule of thumb for most everything you bake. Remember to scrape your bowl often too.
-Make sure all of your “cold” or “wet” ingredients are at room temperature if you can help it.
-A water bath will help evenly distribute the heat and gently bake your filling.
-Don’t forget to double wrap your Springform Pan in Foil for its bath.
-Allow everything to cool completely…the crust after being baked off, the Cheesecake before spreading the Berries, even the “Jam/Jelly/Preserves” a bit before tossing the Berries in it.
-Allow the finished Cake to set in the fridge overnight…4-6 hours minimum.
-If you wipe your knife clean in between each and every cut when serving, you’ll have cleaner slices =D
Merry Christmas Eve! I love you all!!!
Love,
Your Squishy Monster
