Glazed Strawberry Blueberry Cheesecake

BERRYCHEESECAKEThis Glazed Strawberry Blueberry Cheeecake has a creamy cheesecake base with sweet fruit topping. You can top this cheesecake with any fruit or a nice chocolate ganache would taste really good.

The cheesecake will still have a soft center when you remove it from the oven but will get a little firmer once the cake is chilled. It needs to be refrigerated at least 6 hours or overnight before you release it from the springform pan.

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Glazed Strawberry Blueberry Cheesecake
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Prep Time 30 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Berry topping
Prep Time 30 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Berry topping
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Instructions
  1. Preheat oven to 350F. To make the crust, mix together the crushed graham crackers, melted butter, sugar and salt. Press them into the bottom of a greased 9" springform cake pan. Bake for about 10 minutes until just the edges start to brown. Remove from the oven and set aside until the filling is made.
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  2. In a large mixing bowl, beat the cream cheese until it's fluffy.
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  4. Add the sugar and vanilla. Continue to beat.
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  5. Add the eggs one at a time, mixing well between eggs.
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  8. Put the springform pan on top of a large piece of foil. The foil should be big enough to go up on all sides of the pan while it's cooking in a water bath.
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  9. Pour the filling into the springform pan over the cooked crust.
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  10. The cheesecake will cook in a water bath. Pull the foil up on all sides of the springform pan and then add this to a larger baking pan. Add about an inch of boiling water to the pan.
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  11. Reduce oven temperature to 325F. Bake the cheesecake in the water bath for 1 hour. The center of the cheesecake will still shake a little when you take it out of the oven. Let the cake cool for an hour before refrigerating for at least 6 hours or over night is even better.
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  12. To make the fruit glaze, slice up 1 cup of the strawberries.
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  13. Add the strawberries to a small saucepan.
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  14. Squeeze the lemon juice on the strawberries.
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  15. Add the sugar and vanilla.
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  16. Cook over low heat for about 30 minutes, stirring every few minutes, until the glaze has thickened.
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  17. In a medium bowl, add the additional 2 cups of sliced strawberries and 2 cups of blueberries.
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  18. Once the glaze is cooked, let it completely cool.
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  19. Add the cooled glaze to the fruit. Refrigerate for an hour or two to let this completely cool.
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  20. When the cheesecake has been refrigerated for at least 6 hours, release it from the springform pan and place it onto your serving dish.
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  21. Top with the glazed fruit and then serve.
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Recipe Notes

Crust: you can use 1 1/2 graham cracker pie crusts instead of making from scratch. If you go this route, you should still bake the crust in the springform pan to have it set. You can also substitute chocolate graham cracker pie crusts to change it up a bit.

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