April 9, 2016
Cheesecake is the quintessential decadent dessert. Rich with sweet cream cheese and buttery, crunchy crust, cheesecake makes any meal seem a little more elegant.
We keep cheesecake in the fancy meal section of the recipe box. I make it every holiday and each year we fight over who gets the last piece. It's not a family gathering without this yummy dessert. Thanks to Foodista contributor, Chef Chow, now I have a recipe for cheesecake that has a spring touch. This Very Berry Cheesecake has all the creaminess of the plain cake, but this is also includes a berry topping that is to die for. Welcome in the spring season with these simple ingredients.
It doesn't hurt that Chef Chow also uses an Oreo crust. Who could ask for anything more?
Oreo Crumb Crust
30 Oreo cookie sandwiches or 60 separated Oreo cookie wafers, with the frosting scraped off
8 tablespoons or 1 stick of unsalted butter, melted
1/2 cup sugar
1/2 teaspoon salt
New York Cheesecake Filling
5 (8-ounce) packages cream cheese; that's 40 ounces of softened cream cheese
1 1/2 cups sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
5 large eggs
2 large egg yolks
1/4 teaspoon vanilla
Very Berry Topping
10 ounces of fresh or frozen assorted berries, I used half strawberries half blueberries, but blackberries and raspberries would work just as well
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